Name: Vanilla Raspberry Tart recipe by Zeenath Fathima at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6
Ingredients: For the base -; 120gms flour; 70gms cold butter cut into small cubes; 1 tsp vanilla extract; Water as required; For the pudding-; 200ml heavy cream; 700ml whole milk; 4 large egg yolks; 3 Tbsp cornflour; 200gms caster sugar; 1 tsp vanilla extract

ABOUT Vanilla Raspberry Tart RECIPE

Tart is an unique delicacy to enjoy with friends and family . It's crisp crust goes beautifully well with the smooth vanilla pudding . Top it with any fruit of your choice . My favourite happens to be raspberry . The combo is divine .

Instructions

In a bowl , mix together the flour and the small cubes of cold butter with your hands . Using hands is a crucial step since the heat imparted will get your work done effortlessly .
Preheat your oven to 180 degrees C
Use as little of water as possible . You want your dough like a crumbly sandy consistency .
Wrap the dough in a plastic wrap and let it rest in the fridge for about 10 minutes .
In a tart pan greased with a tsp of oil , put it in your sandy dough and spread it around evenly . Cut off the excess dough and do not make the mistake of adding this to your prepared one . You might as well use it for other recipes .
Another very important step here is to poke the entire dough with a fork . What we are doing here is creating tiny holes which will not allow the tart crust to fluff up . Super crucial !
Bake this for about 18-20 mins .
Put the cream and milk into a large pan and gently bring to just below boiling point .
Meanwhile , in a large bowl , whisk together egg yolks , sugar , vanilla extract and cornflour .
Gradually pour the hot milk mixture into the egg mixture , whisking constantly .
Pour the mixture back into the saucepan . Heat gently , stirring with a wooden spoon , until the custard is thickened but before any lumps form .
Pour this into your prepared tart dough and spread it nice and even .
At this point , you have an option . To let this sit in the fridge for about 4-5 hours and eat cold , or as I prefer , by letting it bake for another 10-15 mins till set and enjoy hot .
Serve this with any fruit . My choice being raspberry .

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