Raspberry Rose Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 tsp rose water (or rose extract)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">2-3 drops pink food coloring (optional)</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">300g fresh raspberries</li><li class="ingredients-single-item">2 tbsp apricot jam, warmed and strained</li><li class="ingredients-single-item">Dried rose petals for decoration (optional)</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottom tart tin</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a food processor (or by hand using your fingertips), combine the flour, cold butter, and salt until the mixture resembles fine breadcrumbs. The cold butter creates flaky layers in your pastry when it melts during baking, releasing steam that separates the dough into thin, crisp layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to incorporate. Then add the egg yolk and just enough ice-cold water (about 2-3 tablespoons) to bring the dough together. Be careful not to overwork the dough as this develops gluten, which can make your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, which prevents the pastry from shrinking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently press the pastry into the corners of the tin without stretching it. Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then chill for another 15 minutes to ensure the butter is cold before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 10-12 minutes until the pastry is golden and crisp. The initial blind baking with weights prevents the pastry base from puffing up while allowing the sides to set.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry cools, prepare the custard. In a medium saucepan, heat the milk with vanilla extract and rose water until just below boiling point. The gentle heating infuses the milk with flavor without causing it to boil over.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a heat-proof bowl, whisk together the egg yolks, sugar, and cornflour until pale and well combined. The cornflour acts as both a thickener and stabilizer, preventing the eggs from curdling when heated.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gradually pour the hot milk onto the egg mixture, whisking constantly to prevent the eggs from cooking. Return the entire mixture to the saucepan and cook over medium heat, whisking continuously, until the custard thickens to a coating consistency – when it coats the back of a wooden spoon and a finger drawn through leaves a clear path.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and whisk in the butter until melted and incorporated. The butter enriches the custard and gives it a silky, luxurious texture. If using, add a tiny amount of pink food coloring for a subtle rose hue – start with just a drop and build up if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Strain the custard through a fine-mesh sieve into a clean bowl to ensure it's perfectly smooth. Cover the surface directly with cling film (to prevent a skin forming) and allow to cool slightly for about 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Pour the warm (not hot) custard into the baked pastry case. The custard should be cool enough that it won't affect the crispness of your pastry, but still warm enough to pour smoothly. Refrigerate the tart for at least 2 hours until the custard is completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the custard is firm, arrange the fresh raspberries on top in concentric circles starting from the outside edge. Working with completely set custard ensures the berries won't sink into it, creating a beautiful presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Gently brush the raspberries with warmed, strained apricot jam using a pastry brush. This adds shine and helps preserve the freshness of the berries. If the jam is too thick, add a splash of hot water.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Finish by dusting the edge of the tart with icing sugar and, if using, scatter a few dried rose petals for decoration. Refrigerate until ready to serve, but remove from the refrigerator about 20 minutes before serving to allow the flavors to fully develop at a slightly warmer temperature.</li></ol>