Irish Raspberry and Cream Tart

Shopping list

• 200 g gluten-free plain flour blend — ensure certified GF

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• 50 g icing sugar

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• 100 g cold butter — cubed

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• 1 piece egg — beaten

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• 300 ml whole milk

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• 60 g caster sugar

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• 20 g cornflour

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• 3 piece egg yolks

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• 1 tsp vanilla extract

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• 250 g fresh raspberries

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• 2 tbsp apricot jam — check label GF, optional glaze

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Step by step

1. 1

   Rub the gluten-free flour, icing sugar and cold butter together in a bowl until the mixture resembles breadcrumbs, then stir in the beaten egg to form a dough. Wrap and chill for 20 minutes.

2. 2

   Preheat the oven to 180°C (160°C fan). Roll out the pastry on a lightly floured surface (use GF flour) and line a 23 cm loose-bottomed tart tin. Prick the base with a fork, line with baking parchment and fill with baking beans.

3. 3

   Blind-bake for 15 minutes, then remove the beans and parchment and bake for a further 8– 10 minutes until golden. Cool completely.

4. 4

   For the custard, heat the milk in a saucepan until just simmering. In a bowl, whisk the caster sugar, cornflour and egg yolks until smooth.

5. 5

   Pour the hot milk over the egg mixture, whisking constantly, then return to the pan and cook over a medium heat, stirring, until thickened (about 5 minutes). Stir in the vanilla extract.

6. 6

   Pour the custard into the cooled tart shell and smooth the top. Cover with cling film touching the surface and chill for at least 2 hours until set.

7. 7

   Just before serving, arrange the fresh raspberries over the custard. If desired, warm the apricot jam with 1 teaspoon water and brush lightly over the berries for a glossy finish.