Raspberry Jelly Custard Tart
Jelly and custard are one of those combinations that just seem to go together, and the smoothness of this custard and tangyness of this raspberry jelly are no exception. This Raspberry Jelly Custard Tart looks far more difficult that it actually is to make, thanks to using a sheet of frozen pre-rolled shortcrust pastry and a packet of raspberry jelly crystals. While the middle custard layer is made from scratch, it’s so quick and easy that you will have that step well and truly done in only 10 minutes.
To make this delicious tart, first of all defrost a sheet of frozen shortcrust pastry, then use it to line a pie or tart dish, whatever you happen to have on hand. Poke holes all over the pastry with a fork, then line with a piece of baking paper and fill with baking beads. Bake for 15 minutes, before removing the baking paper and baking beads and baking for a further 10 minutes. Set aside to cool completely.
Next up is the custard layer. Pour the cream and vanilla extract into a medium sized saucepan and bring to the boil over a low heat. Remove from the heat. In another bowl, whisk together the egg yolks, sugar and cornflour with a fork until smooth and well combined. Pour the warm cream mixture into the egg mixture, stirring continuously. Once both mixtures are combined, pour the custard back into the saucepan and stir over a low heat until the mixture thickens. Pour the mixture into the pastry case, top with the raspberries and set in the fridge.
For the final jelly layer, combine the jelly crystals and 125ml of boiling water in a heatproof bowl and stir until the crystals have dissolved. Add 100ml of cold water and stir until well combined. Pour the jelly over the custard layer and allow to cool in the fridge until set.
- 1 sheet shortcrust pastry, thawed
- 3/4 cup cream
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 tablespoon sugar
- 2 teaspoons cornflour
- 1 cup raspberries
- 85g packet raspberry jelly
Preheat oven to 160c. Line the pie dish with baking paper. Place the thawed shortcrust pastry into he pie dish and prick all over with a fork. Top with another layer of baking paper and fill with baking beads. Bake for 15 minutes, then remove the baking beads and baking paper and return to the oven for a further 10 minutes. Set aside to cool.
To make the custard, bring the cream and vanilla extract to the boil in a medium saucepan and remove from the heat. Add the egg yolks, sugar and cornflour to a separate bowl and whisk with a fork until smooth and well combined. Gradually pour the cream into the egg mixture, stirring constantly, then return the custard mixture to the saucepan. Continue stirring over a low heat until thickened. Pour into the pastry shell, top with the raspberries and place in the fridge to set.
To make the jelly layer, add the jelly crystals to a bowl along with 125ml of boiling water, and stir until the crystals have dissolved. Stir through 100ml of cold water, then pour over the custard layer. Return the tart to the fridge to set before serving.