Raspberry & Elderflower Tart
Ingredients
- (Enough to fill an 8 inch/20cm diameter pastry case or 4 – 5 little ones as illustrated)
- 2 Egg yolks
- 50g Caster Sugar
- 20g Cornflour (sieved)
- 20g Plain Flour (sieved)
- 30ml full fat Milk
- 4 tbsp Belvoir Elderflower Cordial
- 1 punnet of fresh Raspberries
Instructions
- Beat the egg yolks and sugar together while heating the milk in a saucepan.
- Add the two flours to the egg and sugar mixture.
- Pour in the milk and stir in the Belvoir Elderflower Cordial.
- Pour the mixture back into the saucepan and heat stirring all the time until the custard thickens. It should have the consistency of whipped double cream.
- This crème patissière can be used in a fruit tart. Buy a pastry case, or individual pastry cases and fill with the crème Patissière. Cover with fresh raspberries and serve. You can also use it to fill éclairs or smooth it onto a sponge base and cover with fresh fruit to make a quick and delicious pudding. Serves 6.
Labels: Raspberry, cake, dessert, elderflower, fruit, pudding, recipe, sweet, tart
Tuesday, November 11, 2008
