Ingredients
- 1 quantity shortcrust pastry
- 1 egg white
- 1 quantity pastry cream *
- 250ml cream (1 cup)
- 500g fresh raspberries
- 200g pot of fruit jelly (redcurrant, blackcurrant, apple)
- 2 tbsp water
- * see Stephanie Alexander's recipe on cuisine.com.au
Method
Preheat oven to 200C.
Make shortcrust pastry according to your favourite recipe.
Line a 26cm loose-bottomed flan tin or 6 x 12cm loose-bottomed flan tins with pastry, foil and pastry weights. Chill for 30 minutes.
Bake for 20 minutes until golden-brown. Carefully remove pastry weights and foil. Brush base of tarts with the egg white and return to the oven for a further 5 minutes. Allow tart shells to cool completely.
Press the cool pastry cream through a coarse sieve into a large bowl. Whip cream to firm peaks. Whisk cream with pastry cream.
Melt jelly in a small pan with the water, stirring until it is quite smooth. Remove from heat.
Fill pastry case or cases with pastry cream. Arrange raspberries tightly on top of the cream so that there are no spaces. Carefully brush the fruit with the cooled jelly.
Serve as soon as possible. (The pastry will stay crisp for about an hour.)
