Raspberry & Creamy Custard Open Tart

Chef: Jus Rol

Prep: 20 mins

Cook: 40 mins

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.

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Serves
8

Preparation Time
20 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Fruit, Pastry

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty
Easy

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