Raspberry & Redcurrant Custard Tart


Serves 6


For the pastry case:

  • 175g softened butter
  • 50g caster sugar
  • 1 medium egg yolk
  • 270g plain flour

(This is enough for two cases but it’s difficult to divide an egg in half, and so the unused portion can be frozen for use another time).



  • 3 medium eggs, plus 3 medium egg yolks
  • 100g caster sugar
  • 284ml double cream
  • 1 vanilla pod (or alternatively use 1/4 tsp vanilla essence)
  • 150g raspberries
  • 80g redcurrants



  • 150g raspberries
  • 1 tbsp framboise (raspberry liqueur or cassis)
  • Castor sugar to taste

This is a favourite recipe of one of our customers, Roberta Walker. It makes an excellent dinner party pudding and looks stunning.


Pastry case

Cream the butter and sugar together. Stir in the egg yolk and blend to an even mix. Slowly add the flour until it is all bonded.

Bring the pastry together in a ball and divide in to two. Chill one half for 20 minutes.

Lightly grease a 20cm tart tin with removable base. Roll the pastry out on a floured board and line the prepared tart tin. Chill until needed.

Pre-heat the oven to 170/180C. Lightly whisk together the eggs, sugar and cream. Add seeds from vanilla pod (or the vanilla essence)

Arrange the fresh raspberries and redcurrants for the filling on the pastry case. Pour the custard mixture into the pastry case without disturbing the fruit too much.

Bake for 40-45 minutes until just set. Remove from the oven and cool.

Press the raspberries for the sauce through a sieve. Add liqueur and sugar to taste.

Decorate the cooled tart with fresh strings of redcurrants and a little sieved icing sugar. Serve accompanied by the sauce.

(The one egg yolk pastry recipe makes a little too much so the frozen half can be grated from frozen and pressed around a tart tin for another time, you would never know the difference.)

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