Hot Raspberry Tart
PREPARATION:
For a 30 cm flan ring or tart tin.
Roll out pastry thinly, and line the base and sides of the tart tin. Prick the base. Spread berries over pastry base. Combine all the ingredients including Hermesetas Granulated for the custard and beat well. Pour over the berries. Bake tart in a preheated oven at 190°C for about 20 minutes.
Crunchy puff pastry and fresh raspberries, eggs, milk and sweetener - this hot raspberry cake is easy to make and is absolutely delicious.
General information
Ingredients
Base:
Puff pastry
175 g
Filling:
Raspberries
500 g
Custard:
Eggs (approx. 2)
110 g
Egg yolk (approx. 2)
40 g
Skimmed milk
125 ml
Granulated Hermesetas
6 g
Nutritional information
Recipe:
Portion:
kJ
6276
523
kcal
1008
126
Protein g
32
4
Carbohydrates g
86
8
Fat g
94
8
