Raspberry Sour Cream Tart
By Chelsea SugarSummer berries in pastry are fantastic any time of the year. Divine!8 servings
Prep time 1 hrs 10 mins
Cooking time 30 mins
1⅓ cups (170g) plain flour
¼ tsp salt
100g butter, cubed & chilled
1 egg, lightly beaten
¼ cup (40g) Chelsea Icing Sugar
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
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.