It’s raspberry time, so I will tell you about a great tart I make. It’s perfect for summer or holiday, has an amazing taste and it’s not very difficult to make. This recipe for tart I found it in a very old book (1957). My grand mother used to make all her cookies from this book. It’s a book to cook for kids and has great recipes. I will make more and share them with you.
250 g flour
125 g butter
1/2 baking powder
125 g brown sugar
4 cups raspberries
3 egg yolks
250 ml milk
1 vanilla sugar
70 g brown sugar
1 table spoon flour
Filling: Put the milk and vanilla sugar to boil. In a bowl, mix egg yolks and brown sugar till it has a light color and then add the flour. Pour the mix on top of the milk. Let it boil for 2-3 minutes until is getting thicker.
Crust: Preheat oven to 180°C (160°C fan-forced).
Put the flower in a large bowl. In the middle of flour make a dent (hollow) and put brown sugar, eggs and baking soda. With a spoon, mix the sugar, baking soda and eggs and then add butter and flour little by little. When the composition looks like a dough, mix it with your hand. Let it cool for 30 minutes in the fridge.
With your fingers, press the dough into a tart pan with a removable bottom (already greased), taking care to push the crust into the indentations in the sides. Pat until the crust is even.
Pour the vanilla creme on top of the crust and decorate with raspberries. Bake it for 12-15 minutes, till the crust has a brownish color. Be careful not to burn it. Let it cool and serve it simple or with ice cream. Enjoy!