Raspberry tart

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

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.

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.

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.