Prick the base of the chilled tart case all over with a fork, line it with baking paper and fill it with baking beans or rice. Trim the excess from the top and chill the pastry case for at least 20 minutes. Transfer the pastry to the tin, pressing it neatly into the base and the sides. Roll out the pastry on a lightly floured work surface into a neat disc about 2mm thick and large enough to line the base and sides of the tart tin.
#RASPBERRY TART RECIPE SKIN#
Cover the surface with baking paper to prevent a skin forming and leave the custard to cool to room temperature, then chill it for at least 2 hours, until set. Whisk until melted and thoroughly combined, then pass the custard through a sieve into a clean bowl. Squeeze any excess water from the gelatine leaves and add the leaves to the custard. Cook for 2 minutes, whisking continuously, until the custard thickens to the consistency of softly whipped cream, and you can no longer taste the cornflour. Return the egg mixture to the pan, then place the pan over a low–medium heat. Gradually add the remaining milk, whisking continuously until smooth. Remove the pared lemon, then pour one quarter of the hot milk into the egg mixture, whisking continuously until thoroughly combined. Using a balloon whisk, whisk the egg yolks, caster sugar, cornflour and salt in a large mixing bowl for 1 minute, until pale.īring the milk back to the boil.
Soak the gelatine leaves in a bowl of cold water for 5 minutes, until soft. Remove from the heat and leave to infuse for 20 minutes. Place the pan over a low heat and slowly bring the milk to the boil. While the pastry is chilling, pour the milk into a saucepan and add the vanilla seeds and pared lemon rind. Flatten the dough into a disc, wrap it and chill it for at least 1 hour, until firm.īegin the crème diplomat filling. Tip the dough out onto a work surface and lightly knead it to bring it together into a neat ball. Add a little more double cream, if needed, to bring the dough together. Sift the flour and salt into the bowl, add the double cream and mix again briefly until the dough starts to clump together, taking care not to overwork it. Add the lemon zest and mix again until combined.
One at a time, add the egg yolks, beating well betweenĮach addition. Beat the butter, icing sugar and vanilla seeds in a stand mixer fitted with the beater, on medium speed for 2–3 minutes, scraping down the inside of the bowl from time to time, until pale and creamy. This is a recipe taken from The Great British Bake Off: Favourite Flavours.
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