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Raspberry and pine nut tart

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Origin of dish:  Exotic
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients (6-8) :


Grease a tart tin with butter, roll the pastry out and arrange in the tart dish.

Pre-heat the oven (Gas Mark 6/180°C).

Pour the milk into a pan. Split the vanilla pod lengthways, remove the seeds and add the lot to the milk. Heat until the milk starts to bubble, then leave, covered, to infuse.

Beat the egg yolk and sugar in a bowl until the mixture starts to whiten. Add the semolina and milk, mixing.

Remove the vanilla pod from the milk. Heat the mixture over a high heat for 2 minutes, whipping constantly until it thickens.

Remove from the heat, add the single cream, still whipping, and then pour over the pastry.

Bake on a medium heat for 20 - 30 minutes.

Roll the raspberries gently in a damp tea towel.

When the tart is golden, remove from the oven and remove from the dish, then garnish with the raspberries, arranging them one next to the other.

Grill the pine nuts for 2 minutes on the hob and then scatter onto your tart.

Serve hot or cold.

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