Chocolate and raspberry custard tart

    50 min

    A nice change from the typical custard tart, this one is dotted with chunks of chocolate and ruby red raspberries.

    4 people made this

    Serves: 6 

    • 1 sheet puff pastry
    • 500ml milk
    • 100g caster sugar
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 200g plain flour
    • 1 pinch salt
    • 2 tablespoons ground almonds
    • 100g plain chocolate, coarsely chopped
    • 180g fresh or frozen raspberries

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Butter and flour a tart tin, and line with the puff pastry. Pierce the pastry all over with a fork. Place in the fridge while you prepare the filling.
    2. Bring the milk with the sugar and vanilla to the boil in a saucepan, then immediately remove from the heat.
    3. Whisk the eggs in a bowl, then whisk in the flour and salt. Gradually whisk in the milk mixture until the mixture is smooth.
    4. Spread the ground almonds, chocolate and raspberries in the bottom of the pastry case, and pour over the custard mixture.
    5. Bake in the preheated oven until golden and until a knife inserted near the centre comes out clean, about 40 minutes.

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