This is a different take on clafouti. Succulent raspberries combined with a creamy egg custard, baked in a melt in your mouth sweet shortcrust pastry.
Whats not to love?
RASPBERRY CLAFOUTI TART
Serves 4-6
INGREDIENTS:
pastry:
70 g softened butter
70 g granulated sugar
1 egg
Pinch salt
170 g plain flour
Filling:
100 g granulated sugar
2 tablespoons cornflour
2 tablespoons ground almonds
2 whole eggs
2 egg yolks
150 ml double cream
120 ml milk
1/2 teaspoon vanilla extract
225 g fresh raspberries
Decoration:
Fresh raspberries
toasted, sliced almonds
icing sugar
METHOD:
Heat oven to 175C/Gas 4.
Make the pastry by mixing the butter and sugar together until creamy, then beat in the egg and
salt.
Sift in the flour, mixing well to form a soft dough.
Press evenly over the bottom and up sides of 23 cm tart pan with removable bottom.
Place in the freezer for 15 minutes till firm then bake in the oven for 25 minutes or till just turning golden around edge. The crust may puff a little in the centre but it will settle as it cools. Cool in the pan on a rack.
To make the filling, mix the sugar, cornflour and ground almonds together in a medium bowl.
Beat in the eggs and egg yolks, then whisk in the cream, milk and vanilla extract. Place tart pan on a baking sheet.
Scatter the raspberries over the pastry base then pour the egg mixture over the top.
Bake for 30-40 minutes till custard is set and puffed slightly around edges. Set aside to cool.
Remove from the pan. Garnish with the berries and almonds and dust with the icing sugar.
Serve chilled or at room temperature with whipped cream.
