Raspberry tart

Method

1. Preheat the oven to 180C/gas 4.

2. On a floured surface, roll the shortcrust pastry to a 28cm diameter circle, 5mm thick. Use to line the base and sides of a 23cm spring-form cake tin, letting any extra pastry overhang the edges

3. Combine the egg yolks and caster sugar in a bowl and whisk until light in colour. Pour in the cream and continue to whisk for a further minute. Crumble in the sponge biscuits and add the almond liqueur.

4. Pour the filling into the pastry-lined tin, and scatter the raspberries over the top. Pull the sides of the pastry over the top of the filling, leaving a gap in the middle with the raspberries exposed.

5. Cook for 35-40 minutes, until the filling is firm to the touch and the pastry, golden. Leave the tart to cool slightly before removing from the tin. Serve warm.

Comments                        add a comment

what do the sponge fingers add? could this not be made without them? a frangipan type filling is what I envisage am I correct?

Ingredients

500g sweet ready-made shortcrust pastry
150g Raspberries

For the filling

2 egg yolks
4 tbsp caster sugar
200ml double cream
100g sponge biscuits
3 tbsp almond liqueur, such as Amaretto

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