Raspberry & Creamy Custard Open Tart

Chef: Jus Rol
Prep: 20 mins
Cook: 40 mins
Raspberry & Creamy Custard Open Tart
An impressive dessert with a thousand layers

1 Jus-Rol™ Puff pastry ready rolled sheet

10ml milk [for brushing]

250g raspberries

2tbsp caster sugar

300ml custard

400ml double cream

Preheat oven to 210°C (190°C for fan assisted ovens)/Gas Mark 7

Unroll the pastry and lay on a lightly greased baking sheet.

Mark the pastry with a knife 2.5cm from the edge and score in a crisscross pattern within the markings.

Brush with the milk and place in the oven and bake for 15-20 minutes.

Leave to cool and lightly push the pastry down in the middle where it has puffed up.

Carefully transfer to a wire rack and cool completely.

In the meantime put the raspberries into a saucepan with the sugar and cook for 2 minutes then put aside to cool.

Whip the cream until soft peaks form, then lightly fold in the custard to create a rippled effect.

To assemble, spoon the cream custard over the pastry and add the raspberries and any juices.

Serve immediately.

Great recipes brought to you by Jus Rol


Preparation Time
20 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Fruit, Pastry

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty

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