Chelsea

celebrating 130 years 1884-2014

Raspberry Sour Cream Tart

By Chelsea Sugar
Raspberry Sour Cream Tart
8 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 1 hrs 10 mins
  • Cooking time 30 mins
  • Serves
    8
Ingredients

    Pastry
    1⅓ cups (170g) plain flour
    ¼ tsp salt
    100g butter, cubed & chilled
    1 egg, lightly beaten
    ¼ cup (40g) Chelsea Icing Sugar

    Filling
    200g frozen raspberries (or fresh in season)
    2 tsps cornflour
    300g sour cream
    ½ cup (80g) Chelsea Icing Sugar
    3 egg yolks
    grated rind of 1 lemon
    1 Tbsp lemon juice
    2 Tbsps plain flour
    extra Chelsea Icing Sugar, for dusting

Method

    Place flour and salt in a food processor. Add butter and blend for 1 minute or until mixture resembles coarse breadcrumbs. Combine egg and Chelsea Icing Sugar and whisk with a fork. Add to the flour mixture and process for 6 seconds or until the mixture just forms a ball.

    Pre-heat oven to 200ºC conventional (180ºC fan-forced). Roll pastry out between 2 sheets of baking paper to 4mm thickness. Line a 25cm flan tin with pastry. Trim excess pastry. Refrigerate for 30 minutes. Line with baking paper & cover with rice or beans and blind bake for 15 minutes. Remove beans and bake at 180°C conventional (160ºC fan-forced) for a further 10 minutes.

    For filling, toss raspberries in cornflour and place in pastry case. Combine remaining ingredients together and whisk until smooth and pour over raspberries. Bake at 160°C conventional (140ºC fan-forced) for 30 minutes until set. Allow to cool for 10 minutes before removing from the tin. Dust with Chelsea Icing Sugar and serve.

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Reviews

Average Rating
54
(4 reviews)


I loved this recipe!

OMG you must try this, I have made it several times now and always a hit.
It's now a favourite go to for dinner guests and I have shared the recipe around lots.
Easy for any time of the year - I use frozen raspberries which are just fine.

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i think that this recipe is good but i would of liked a simpler version of what this recipe says

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Love the combination of raspberries and citrus.

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