Raspberry Pudding Tart

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 220 g + some flour
  • 7-10 Tbsp Salt
  • 70 g Sugar
  • 1 Egg (Gr. M)
  • 150 g cold + some + 200 g cold butter
  • 750 g Raspberries
  • 250 ml wild cranberry syrup
  • 7-10 Tbsp 1 1/2 sachet vanilla custard powder (for 1/2 l milk; for cooking)
  • baking paper
  • 7-10 Tbsp Pulses

Directions

  1. 1

    For the dough, put 220 g flour, 1 pinch of salt, sugar, egg and 150 g cold butter in pieces in a bowl. First knead with the dough hooks of the mixer, then quickly with your hands to a shortcrust pastry.

  2. 2

    Form into a flat ball. Cover and chill for about 1 hour.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a tart mould with a lifting base (20 x 25 cm). Roll out the dough on some flour to a rectangle (approx. 23 x 28 cm).

  4. 4

    Line the mould with the dough and press on the edges. Prick the base more often with a fork. Cover with baking parchment, put legumes on top. Bake in a hot oven for about 15 minutes. Take out, remove pulses and paper.

  5. 5

    Continue baking for about 12 minutes. Remove and let cool.

  6. 6

    Select the berries and wash them if necessary. Boil up with syrup. Pass through a sieve while still hot. Measure out 600 ml raspberry juice and bring to the boil again. Stir 100 ml juice with pudding powder until smooth. Stir into the boiling juice.

  7. 7

    Simmer for about 1 minute while stirring. Remove the pot from the stove. Stir in 200 g butter in small pieces with a whisk until the butter has melted. Pour immediately into the shortcrust pastry.

  8. 8

    Let it cool down. Chill for at least 2 hours. Lift carefully out of the mould. Decorate with berries as desired.

Nutrition Facts

KCAL
260 kcal
CARBS
30 g
FATS
14 g
PROTEINS
3 g