Raspberry & Creamy Custard Open Tart
Chef:
Jus-Rol
Prep:
20 mins
Cook:
40 mins
An impressive dessert with a thousand layers
1 Jus-Rol™ Puff pastry ready rolled sheet
10ml milk [for brushing]
250g raspberries
2tbsp caster sugar
300ml custard
400ml double cream
Preheat oven to 210°C (190°C for fan assisted ovens)/Gas Mark 7
Unroll the pastry and lay on a lightly greased baking sheet.
Mark the pastry with a knife 2.5cm from the edge and score in a crisscross pattern within the markings.
Brush with the milk and place in the oven and bake for 15-20 minutes.
Leave to cool and lightly push the pastry down in the middle where it has puffed up.
Carefully transfer to a wire rack and cool completely.
In the meantime put the raspberries into a saucepan with the sugar and cook for 2 minutes then put aside to cool.
Whip the cream until soft peaks form, then lightly fold in the custard to create a rippled effect.
To assemble, spoon the cream custard over the pastry and add the raspberries and any juices.
Serve immediately.
Great recipes brought to you by Jus Rol
Serves
8
Preparation Time
20 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Fruit, Pastry
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Easy
