BAKED RASPBERRY EGG TART

SERVES - 8
CALORIES PER SERVING - 444
PREP TIME - 25 minutes + chilling
COOKING TIME - 1 hour 10 minutes

Ingredients:
350g/12oz sweet or dessert shortcrust pastry
2 medium eggs
2 medium egg yolks
2 tbsp cornflour
75g/3oz caster sugar
50ml/2fl oz milk
1 tsp vanilla essence
240ml/8fl oz double cream
175g/6oz raspberries
icing sugar to dust
single cream to serve (optional)

1) Roll out the pastry on a lightly floured surface and use to line a 23cm/9in round fluted, loose based, deep flan tin. Chill for 20 minutes.

2) Preheat oven to 200C/400F/Gas Mark 6. Line the pastry case with greaseproof paper, fill with baking beans and bake blind for 15 minutes. Reduce the oven temperature to 180C/350F/Gas Mark 4. Remove the paper and beans and bake for a further 10 minutes.

3) Meanwhile, place the eggs, yolks, cornflour and sugar into a bowl and whick until smooth. Whisk in the milk, vanilla essence and double cream and pour into the pastry case. Scatter the raspberries over the custard and bake for 45-50 minutes until the custard has set and is pale golden. Cool for at least 15 minutes, dust with icing sugar and serve warm or cold with cream, if liked.

Enjoy!

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