Raspberry & Creamy Custard Open Tart

Chef: Jus-Rol
Prep: 20 mins
Cook: 40 mins
Raspberry & Creamy Custard Open Tart
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

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.