French Raspberry Tart - SuperValu
Preheat oven to 160°C. Roll out buttery pastry, blind bake, then fill with rich vanilla pastry cream and fresh raspberries for a decadent tart. Enjoy within a few hours!
Ingredients
- 80 g Caster Sugar
- 25 g Corn Flour
- 2 - Egg
- 500 ml Milk
- 1 tsp Vanilla Extract
- 125 g Butter
- 1 - Egg
- 80 g Icing Sugar
- 240 g flour
- 2 tbsp Chocolate grated
- 5 g Icing Sugar sieved
- 500 g Raspberries
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