Raspberry and Vanilla Tart Recipe
Today is World Baking Day (as if we needed an excuse).
We are going to be making this showstopper bake! This recipe would also be the perfect dessert for Jubilee Weekend. It’s gluten and dairy free, so should please most of your guests, if not all of them!
Raspberry and Vanilla Tart
- 300g gluten-free plain flour
- 55g organic caster sugar
- 60g coconut oil
- 2 egg yolks
- 2 tsp iced water
- 100g fresh raspberries
- 500ml cashew milk
- 3 eggs, lightly whisked
- 1 tsp vanilla essence
- 55g (1/4 cup) caster sugar
Place flour, sugar and coconut oil in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolks and water and process until dough just starts to come together. Turn the dough onto a lightly floured surface. Press the dough into a ball and knead until almost smooth. (Don’t overwork the dough.) Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 180°C. Place dough between 2 sheets of floured non-stick baking paper. Roll out to a 28cm disc. Line a round 23cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Lightly prick base with a fork. Place in fridge for 15 minutes to rest.
Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and pastry weights, rice or beans. Bake for a further 10 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
To make the custard, place cashew milk in a saucepan and bring just to a simmer over low heat. Remove from heat. Whisk eggs, vanilla and sugar in a bowl until combined. Quickly whisk hot cashew milk into the egg mixture. Strain through a sieve into a jug.
Pour the custard into the cooked pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside to cool. Top with raspberries and dust with icing sugar to serve.