This is a great mix up tart with big sweet spots and rich sour cream. You can swap the sour cream for double cream if you don’t like the sour cream taste. The sour cream gives a good balance to the sweetness the in the tart mix.
- 30cm square puff pastry
- 250ml sour cream
- 100ml cream
- 100gr castor sugar
- 3 whole eggs
- 10 ml lemon juice
- 2 punnet fresh raspberry
Wash raspberries and separate 1 punnet.
Mix 40gr sugar & 1st punnet raspberries then set aside to steep.
Heat oven to 180°C .
Lightly grease shallow 25cm tart ring and lay pu pastry into ring.
Press pastry into edges then press baking paper into tart.
Cover tart case base with rice (This is to stop pastry rising in middle).
Bake in oven for 15 – 20 mins till pastry starts to colour.
Remove paper & rice and allow to cool.
In mixing bowl whisk cream, sour cream and eggs till smooth.
Add lemon and sugar, mix then allow to settle for 5 mins.
Reduce oven to 160°C.
Place 2nd punnet of raspberries into tart case.
Pour eggs mix into tart case.
Bake in oven until mix has set (approx 30 mins).
When cooked remove from oven and chill.
Serve chilled, glaze surface if desired or drench with icing sugar
Spoon of sugared raspberry & cream.