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Raspberry & custard tart
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulge in a decadent custard tart that's both dairy-free and gluten-free for a guilt-free treat everyone can savor.
Ingredients:
  • 300g (2 cups) gluten-free plain flour
  • 55g (1/4 cup) caster sugar
  • 60g chilled dairy-free margarine, chopped
  • 2 egg yolks
  • 10.00 gm iced water
  • 100g fresh raspberries
  • Pure icing sugar, to dust
  • 500ml (2 cups) soy milk
  • 3 eggs, lightly whisked
  • 4.40 gm vanilla essence
Instructions:
  • Combine flour, sugar, and margarine in a food processor until it resembles fine breadcrumbs. Add egg yolks and water, and process until dough begins to form. Transfer dough to a floured surface, knead until nearly smooth, then wrap in plastic wrap. Refrigerate for 30 minutes before using.
  • Preheat the oven to 180°C. Roll out the dough between two floured non-stick baking sheets to form a 28cm disc. Line a 23cm round fluted tart tin with a removable base with the pastry, trim any excess, and lightly prick the base with a fork. Chill in the fridge for 15 minutes before proceeding.
  • Line pastry base with parchment paper and fill it with pastry weights, rice, or dried beans. Bake for 10 minutes until slightly golden. Remove paper and weights, then bake for an additional 10 minutes or until golden brown. Take out of the oven and lower the oven temperature to 160°C.
  • In a saucepan, gently heat soy milk until it simmers. In a bowl, whisk together eggs, vanilla, and sugar until combined. Gradually whisk hot soy milk into the egg mixture. Strain the custard through a sieve into a jug for a smooth texture.
  • Transfer the custard into the baked pastry case. Bake in the oven for 30 minutes or until it sets. Let it cool down, then garnish with raspberries and a sprinkle of icing sugar before serving.

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