Vanilla Raspberry Tart

Name: How to cook Vanilla Raspberry Tart - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Vanilla Raspberry Tart

#cookpadindia #Ramadan Tart is a unique delicacy to enjoy with friends and family. It's crisp crust goes beautifully well with the smooth Vanilla Pudding. Top it with any Fruit of your choice. My favourite happens to be Raspberry. The combo is divine and sheer bliss. It's a great one for any day. Be it just a weekend family get-togethers or a special holiday or an occasion to celebrate something special, this amazing Dessert fits them all. Celebrate your special moments with this lip-smacking homemade Vanilla Raspberry Tart and you will not regret it. As for the Fruits, top it up with Strawberries or Blueberries or even any other of your choice or availability. Seasonal Fruits go very well with it. You will love it's flavour and texture. The best part is it's Vanilla which just melts in mouth and tastes super yummy.

Ingredient

Food ration :

7-8 servings

Cooking time :

25-30 minutes

120 gm

All Purpose Flour or Maida

70 gm

cold Butter cut into cubes

1 tsp

Vanilla extract

as needed

Water

200 ml

heavy Cream

700 ml

Milk

large Eggs

200 gm

Caster Sugar

3 tbsp

Cornflour

1 tsp

Vanilla essence

Cooking instructions

* Step 1

In a bowl, mix together the flour and the small cubes of cold butter with your hands. Using hands is a crucial step since the heat imparted will get your work done effortlessly.

* Step 2

Preheat your oven to 180 degrees C. Use as little of water as possible. You want your dough like a crumbly sandy consistency.

* Step 3

Cover the dough in a plastic wrap and let it rest in the fridge for about 10 minutes.

* Step 4

In a tart pan greased with a teaspoon of oil, put in your sandy dough and spread it around evenly. Cut off the excess dough and do not make the mistake of adding this to your prepared one. You might as well use it for other recipes.

* Step 5

Bake this for about 18-20 minutes. Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk together egg yolks, sugar, vanilla extract and cornflour.

* Step 6

Gradually pour the hot milk mixture into the egg mixture, whisking constantly.

* Step 7

Pour the mixture back into the saucepan. Heat gently, stirring with a wooden spoon, until the custard is thickened but before any lumps form. Pour this into your prepared tart dough and spread it nice and even.

* Step 8

At this point, you have an option. To let this sit in the fridge for about 4-5 hours and eat cold, or as I prefer, by letting it bake for another 10-15 minutes till set and enjoy hot.