Ingredients Jump to Instructions ↓

  1. 500 g sweet ready-made shortcrust pastry

  2. 150 g raspberries

  3. 2 egg yolks

  4. 4 tbsp caster sugar

  5. 200 ml double cream

  6. 100 g sponge biscuits

  7. 3 tbsp amaretto (almond liqueur) , such as Amaretto

Instructions Jump to Ingredients ↑

  1. Raspberry tart Method 1. Preheat the oven to 180C/gas 4.

  2. On a floured surface, roll the shortcrust pastry to a 28cm diameter circle, 5mm thick. Use to line the base and sides of a 23cm spring-form cake tin, letting any extra pastry overhang the edges 3. Combine the egg yolks and caster sugar in a bowl and whisk until light in colour. Pour in the cream and continue to whisk for a further minute. Crumble in the sponge biscuits and add the almond liqueur.

  3. Pour the filling into the pastry-lined tin, and scatter the raspberries over the top. Pull the sides of the pastry over the top of the filling, leaving a gap in the middle with the raspberries exposed.

  4. Cook for 35-40 minutes, until the filling is firm to the touch and the pastry, golden. Leave the tart to cool slightly before removing from the tin. Serve warm.


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