Bilgi Bakes | Fresh Raspberry Tart with Vanilla Crème Pâtissière

Hello and welcome to my first blog feature of 2019 and what a post I have to kick start the year! As you will already know if you've been reading Coconut Couture for a while, I adore baking so I wanted to bring you something fabulously delightful and baked to help you make January that bit more fun! Today's bake is a fresh raspberry tart with crème pâtissière which is pastry cream / another name for custard that is made from scratch using egg yolks, corn flour, plain flour, sugar and I love adding a vanilla pod as it really gives it a delicious flavour. So read on and check out this bake. (It has fresh fruit on it so *technically* it counts as being healthy, right?! The perfect reason to whisk it up this week!)

Ingredients

For the crème pâtissière 2 tspoons of corn flour 25g of plain flour 4 egg yolks (save the whites though and use them for something else!) 1 x vanilla pod 300ml of milk For the sweet short crust pastry case 90g of butter or margarine (chilled is essential) 2 tbspoons of water 175g of plain flour sugar to taste if you'd like (I used 40g) 1. To make the pastry, start by weighing the flour out and adding the chilled margarine / butter to it. 2. Coat it in flour and then lightly rub it into the flour until it resembles breadcrumbs. nb: Do not overwork it or it will become tough. 3. Once this is done, add in 2 tbspoons of water and the sugar and bring the dough together. 4. Wrap and chill for about 45 minutes until it is firm. 5. Now it's time to make the crème pâtissière. Begin by adding the 4 egg yolks to a bowl and whisking with the sugar until it is light and beginning to get aerated. 6. Now add in the flours and whisk. At this stage you can also add in a couple of spoons of milk if it needs loosening up a little bit. 7. Now, bring the milk to the boil and then carefully add this to the egg mixture, whisking with purpose! It's going to start to thicken up very quickly now so get a wiggle on! 8. Transfer the egg and milk mix back into the pan and over a middle range heat, stir until it is thickened. Then set it off the heat so it stops cooking. 9. Transfer the crème pat to a bowl and cover the surface with cling film to prevent a skin from forming. 10. Roll out the pastry from the fridge and line your greased tart tin. Pierce the pastry with a fork and line with baking parchment and ceramic baking beans. Bake it blind at 200 degrees centigrade for 10 - 14 minutes until it is lightly golden. 11. Leave it to cool then add the crème pat and adorn with the fresh raspberries. 12. Finally, sprinkle with icing sugar and ta-dah, the tart is complete! Chill it and serve with tea later! What a treat :)