Raspberry Sour Cream Tart
By Chelsea SugarPage views: 32778Summer berries in pastry are fantastic any time of the year. Divine!
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6 reviews
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Difficulty Easy
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Prep time 1 hrs 10 mins
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Cooking time 30 mins
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Serves
8
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
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.
Delicious! Easy to make. I prefer it when ite had a day in the fridge and the custard sets beautifully.
Love it! Always making it for dinners with guests and they always love it and ask for the recipe. Definitely worth making - you won't regret it.
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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