Give this delicious tart plenty of time to refrigerate. Top with extra raspberries.
|1 ½ cups||Frozen raspberries (Main)|
|6 stalks||Rhubarb (Main)|
|¼ cup||Custard powder|
|¼ cup||Raw sugar|
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- Place plain flour and salt together in the bowl of a food processor and with the motor running drop in cubes of butter until mixture resembles coarse crumbs. Add egg yolk (leave the egg white for later use) and water and pulse just until mixture forms a ball. Wrap in clingfilm and refrigerate for 30 minutes.
- Place sugar, frozen raspberries and rhubarb stems in a saucepan with ¹/³ cup water. Bring to the boil and simmer until rhubarb is just tender. Mix custard powder with ¾ cup cold water, then add to the fruit mixture and stir over a gentle heat until thickened. Allow to cool.
- Preheat oven to 180°C. Roll out pastry until 2 to 3mm thick. Place pastry on a baking tray and pile the cooled rhubarb mixture into the centre leaving a 12cm border of pastry. Fold the pastry in over the fruit.
- Brush pastry with egg yolk and sprinkle with sugar. Bake for 20 minutes until pastry is golden and firm.