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Raspberry & custard tart

  • 0:30 Prep
  • 0:50 Cook
  • 8 Servings
  • Advanced


  • 300g (2 cups) gluten-free plain flour
  • 55g (1/4 cup) caster sugar
  • 60g chilled Nuttelex dairy-free margarine, chopped
  • 2 egg yolks
  • 2 teaspoons iced water
  • 100g fresh raspberries
  • Pure icing sugar, to dust

Custard filling

  • 500ml (2 cups) soy milk
  • 3 eggs, lightly whisked
  • 1 teaspoon vanilla essence
  • 55g (1/4 cup) caster sugar


  • 1
    Place flour, sugar and margarine in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolks and water and process until dough just starts to come together. Turn the dough onto a lightly floured surface. Press the dough into a ball and knead until almost smooth. (Don’t overwork the dough.) Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
  • 2
    Preheat oven to 180°C. Place dough between 2 sheets of floured non-stick baking paper. Roll out to a 28cm disc. Line a round 23cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Lightly prick base with a fork. Place in fridge for 15 minutes to rest.
  • 3
    Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and pastry weights, rice or beans. Bake for a further 10 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
  • 4
    To make the custard, place soy milk in a saucepan and bring just to a simmer over low heat. Remove from heat. Whisk eggs, vanilla and sugar in a bowl until combined. Quickly whisk hot soy milk into the egg mixture. Strain through a sieve into a jug.
  • 5
    Pour the custard into the cooked pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside to cool. Top with raspberries and dust with icing sugar to serve.

Source: taste.com.au


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