adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry custard brioche tart
Raspberry custard brioche tart
0 Likes
Prep Time:
205 minutes
Cook Time:
40 minutes
Total Time:
245 minutes
Treat Mom to a scrumptious raspberry custard tart on brioche base for Mother's Day.
Ingredients:
  • 250g plain flour
  • 2 tsp (1 sachet/7g) dried yeast
  • 1.20 gm salt
  • 3 Free Range Eggs, lightly whisked
  • 41.20 gm milk
  • 1 tsp finely grated orange rind
  • 120g butter, softened, chopped
  • 1 Free Range Egg yolk, lightly whisked
  • 18.00 gm white sugar
  • 40.00 ml flaked almonds
  • 250g fresh or frozen raspberries
  • 3 Free Range Egg yolks
  • 110g caster sugar
  • 35g plain flour
  • 375ml milk
  • 1 tsp vanilla bean paste
Instructions:
  • In the bowl of an electric mixer with a dough hook, combine flour, caster sugar, yeast, and salt. Add eggs, milk, and orange rind and mix on low speed for 5 mins until the dough is smooth. Gradually add butter, one piece at a time, while mixing. Continue beating for 6-8 mins until the dough is shiny and elastic. Cover with a tea towel and let it rise in a warm place for 2 hours or until doubled in size.
  • In a bowl, with an electric mixer, beat egg yolks and sugar until pale and creamy. Stir in flour and beat until combined.
  • In a saucepan over medium heat, gently simmer milk and vanilla. Remove from heat. Slowly whisk into the egg mixture. Transfer to a clean saucepan and cook over medium heat. Stir constantly until custard boils and thickens, about 5 mins. Chill in the fridge for 30 mins covered with plastic wrap.
  • Preheat your oven to 200°C. Grease a 22cm fluted tart tin with removable base. Transfer the brioche dough to a lightly floured surface and knead until smooth. Shape it into a 25cm disc, then press it into the prepared pan. Brush the edge with egg yolk and sprinkle with white sugar and almonds.
  • Gently pour custard over the brioche dough, making sure to leave a 2cm border. Scatter raspberries on top. Bake for 10 mins, then lower the oven to 180°C and continue baking for another 20 mins or until beautifully golden and fully cooked. Let it cool for 1 hour before dusting with icing sugar and serving.

Similar Recipes