Baking With Mary Berry by Mary Berry

Author:Mary Berry [Berry, Mary]
Language: eng
Format: epub
ISBN: 9781465453235
Amazon: 1465453237
Publisher: DK
Published: 2015-11-16T16:00:00+00:00

Strawberry & rhubarb pie

Royal raspberry tart

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Serves 8–10

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Special equipment 10in (25cm) loose-bottomed fluted tart pan

Ingredients

Dough

11/3 cups all-purpose flour

6 tbsp chilled butter, cut into cubes

about 2 tbsp cold water

Filling

1/3 cup granulated sugar

21/2 tbsp cornstarch

1 tbsp powdered gelatin

2 large eggs plus 1 large egg yolk

11/2 cups milk

1 tsp vanilla extract

2/3 cup heavy or whipping cream

1lb (450g) raspberries

Method

1 Make the dough: put the flour into a large bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Mix in enough water to make a soft, pliable dough. Wrap the dough in plastic wrap and let chill in the refrigerator for about 30 minutes.

2 In a medium saucepan, combine the sugar, cornstarch, and gelatin. In a medium bowl, with a wire whisk or fork, beat the eggs and egg yolk with milk and vanilla extract until well-mixed; stir into the gelatin mixture. Let stand for 5 minutes to soften the gelatin slightly.

3 Cook over low heat, stirring constantly, until the mixture thickens and coats a spoon well, about 20 minutes. Remove the saucepan from the heat.

4 Pour the custard into a large bowl; cool, then cover and refrigerate until the mixture mounds slightly when dropped from a spoon, about 1 hour, stirring occasionally.

5 Roll out the dough on a lightly floured surface and use to line the tart pan. Chill again for 30 minutes. Preheat the oven to 400˚F (200˚C). Prick the base and bake for 10 minutes; reduce the oven temperature to 350˚F (180˚C) and bake for another 30 minutes or until the crust is golden and the filling firm.

6 In a small bowl, whip the heavy or whipping cream until stiff peaks form. With a rubber spatula or wire whisk, fold the whipped cream into the custard.

7 Carefully remove the tart from the pan; place on a serving plate. Spoon the custard into the tart crust and top with the raspberries.

8 Refrigerate the tart for 1 hour or until the custard is completely set.

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