Custard And Almond Tart With Raspberries

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 300 g ready-made shortcrust pastry
• 200 g caster sugar
• 1 tablespoon cornflour
• 300 ml milk
• 4 egg yolks
• 25 g butter, diced
• 1/2 teaspoon vanilla essence
• 125 g fresh raspberries
• 50 g sliced almonds
• icing sugar, for dusting

Recipe

• 1 preheat the oven to 180 degrees centigrade.
• 2 use the pastry to line a shallow 23cm fluted flan tin.
• 3 fill with crumpled foil and blind bakefor 10 minutes until set and golden.
• 4 place the sugar and the cornflour in a pan and stir in the milk unti well blended.
• 5 bring to the boil then remove from the heat.
• 6 allow to cool a little, then beat in the egg yolks, butter and vanilla essence.
• 7 scatter the raspberries over the base, then carefully pour in the custard and scatter over the flaked almonds.
• 8 bake for 20 minutes until set and golden.
• 9 dust with a little icing sugar and serve warm or cold-it willset more firmly when cool.