RASPBERRIES TART

RASPBERRIES TART

Ingredients:

Pastry:

250g flour

150g cold butter

Pinch of salt

3 tbs of sugar

1 egg

Cream:

250g mascarpone

250g sweetened condensed milk

2 eggs

+ box of raspberries  to decorate

1.       Tin (minimum 24 cm wide) line with a baking paper and a bit of butter on base (so pastry doesn’t stick to it).  Add cold butter chopped into small squares into the flour, sugar and salt. You can mix it with your hand or using electric mixer. Get all the ingredients to form nice dough.

2.       Live the dough in the fridge for 1 hour.

3.       Preheat the oven to 190 degrees.

4.       Cut the dough in half and spread one half till ½ cm high. You can use baking paper to roll the pastry which will help you to transfer pastry to the tin (flip it upside down to the tin).

5.       Keep in the fridge for about 15 minutes.

6.       Cover the pastry with foil and blind bake for 15minutes (you can use beans to fill the tin).

7.       Remove the foil and bake it for another 13 minutes, until golden colour.

8.       Take out of the oven and reduce the temperature to 180 degrees.

Prepare the cream:

1.       Mix together mascarpone, eggs and condensed milk.

2.       Fill the tin with the mixture, you can fill it up in the oven, so you don’t spill while transferring tin to the oven.

3.       Bake for 15minutes or longer, until filling is not runny anymore.

4.       when baked take out of the oven and decorate with fresh raspberries while still warm, pushing lightly raspberries into the cream.

5.       Leave it to cool down and enjoy!!