Raspberry and Blackcurrant Tart
This Raspberry and Blackberry Tart combines crisp pastry with a smooth vanilla custard-style filling and fresh berries. The raspberries bring a delicate sharpness, while the blackberries add deeper fruity sweetness. Chill thoroughly before serving for the best flavour and texture.
This Raspberry and Blackberry Tart combines crisp pastry with a smooth vanilla custard-style filling and fresh berries. The raspberries bring a delicate sharpness, while the blackberries add deeper fruity sweetness. Chill thoroughly before serving for the best flavour and texture.
Servings 8 Portions
Ingredients
Pastry Ingredients:
- 200 g plain flour
- 100 g unsalted butter cold cubed
- 50 g icing sugar
- 1 large egg yolk
- 2 tbsp cold water
Filling Ingredients:
- 300 ml double cream
- 100 ml whole milk
- 3 large egg yolks
- 75 g caster sugar
- 1 tsp vanilla extract
- 1 tbsp cornflour
Fruit Ingredients:
- 200 g fresh raspberries
- 200 g fresh blackberries
- 1 tbsp icing sugar for dusting
Instructions
Making the Pastry:
- Place the flour and icing sugar into a large mixing bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.200 g plain flour, 50 g icing sugar, 100 g unsalted butter
- Add the egg yolk and mix gently. Add a little cold water if needed until the mixture comes together into a soft dough.1 large egg yolk, 2 tbsp cold water
- Do not overwork the pastry. Shape it into a disc, wrap it, and refrigerate for about 30 minutes.
Preparing the Tart Case:
- Lightly grease a 23cm tart tin. Roll the chilled pastry out on a lightly floured surface until it is slightly larger than the tin.
- Carefully lower the pastry into the tin. Press it gently into the base and sides without stretching it.
- Trim away any excess pastry. Prick the base several times with a fork.
- Place a sheet of baking parchment over the pastry. Fill with baking beans or dried pulses.
- Bake in a preheated oven at 190°C, 170°C fan, or Gas Mark 5 for 15 minutes.
- Remove the parchment and baking beans. Return the pastry to the oven for another 8–10 minutes. The base should look lightly golden and feel dry.
- Allow the pastry case to cool completely.
Make the Filling:
- Pour the cream and milk into a saucepan. Heat gently until hot but do not allow the mixture to boil.300 ml double cream, 100 ml whole milk
- Meanwhile, whisk the egg yolks, caster sugar and cornflour together in a bowl. Continue whisking until smooth.3 large egg yolks, 75 g caster sugar, 1 tbsp cornflour
- Gradually pour the hot cream mixture into the egg mixture while whisking constantly.
- Return everything to the saucepan. Cook gently over a low to medium heat while stirring continuously.
- The mixture will gradually thicken into a smooth custard. Do not let it boil, as this can cause the eggs to scramble.
- Remove from the heat and stir through the vanilla extract.1 tsp vanilla extract
- Pour the custard through a fine sieve into a clean bowl. This removes any small lumps and leaves you with a beautifully smooth filling.
- Allow it to cool for several minutes.
Assemble the Tart:
- Pour the warm custard into the cooled pastry case. Spread it gently into an even layer.
- Arrange the raspberries and blackberries over the surface. You can scatter them casually or arrange them in neat circles, depending on the appearance you prefer.200 g fresh raspberries, 200 g fresh blackberries
- Do not press the fruit too deeply into the custard. Keeping some of the berries visible gives the tart its wonderful appearance.
- Allow the tart to cool completely before covering it loosely and placing it in the refrigerator.
Chill and Serve:
- Chill the tart for at least 1 hour before serving. For an even firmer filling and a particularly refreshing dessert, you can chill it for several hours.
- Just before serving, dust lightly with icing sugar.1 tbsp icing sugar
- Cut into wedges using a sharp knife and serve chilled.
Equipment
- 23cm loose-bottomed tart tin or small individual tins
- baking beans or dried pulses
Notes
Serving Suggestions:
A slice of this tart is delicious on its own, but a few simple additions can make it even more indulgent.
Serve with lightly whipped cream for extra richness. Alternatively, a spoonful of crème fraîche provides a lovely contrast to the sweet berries.
Vanilla ice cream also works beautifully. If serving the tart on a warm day, the combination of cold ice cream and chilled berries is particularly enjoyable.
Helpful Tips:
Use fresh, ripe berries whenever possible. They should be firm enough to hold their shape while still offering plenty of flavour.
Keep the pastry cold while working with it. This helps produce a crisp and buttery tart case.
Make sure the pastry case has cooled before adding the custard. A hot pastry case can make the filling too loose.
If you want a stronger vanilla flavour, scrape the seeds from one vanilla pod into the cream and milk while heating.
The tart can be prepared several hours ahead of serving. Keep it refrigerated until you are ready to serve.
For the best texture, avoid adding the icing sugar until just before serving. It can gradually disappear into the moisture from the berries.
Fruit Variations:
The same tart works wonderfully with different fruit combinations. Try strawberries and raspberries for a sweeter summer version.
Blueberries and blackberries create a darker, richer berry flavour. Peaches and raspberries give a softer and more delicate result.
For an autumn variation, try apples and blackberries. Plums and blackberries also make a delicious combination.
Whatever fruit you choose, aim for a balance between sweetness and natural acidity. That contrast keeps the tart fresh rather than overly sweet.
Nutrition
Calories: 427kcal | Carbohydrates: 42g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 163mg | Sodium: 22mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1019IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 2mg
