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Raspberry Redcurrant Custard Tart with Raspberry Sauce
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Red fruits and vanilla custard are a marriage made in heaven. This recipe makes enough pastry to line two 20cm tins, but as it contains just one egg yolk, it's impractical to make less. Simply freeze half the pastry (well wrapped) for later. For an almost instant, hassle-free pastry case, coarsely grate it straight from the freezer into a tart tin and push down evenly with your fingertips.
This recipe was first published in June 2005.