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Raspberry And Custard Tart Dairy Free

Raspberry and Custard Tart - Dairy Free

Raspberry and Custard Tart - Dairy Free

This dairy free version of a classic is a light dessert suitable for everyone! With the tartness of the fresh raspberries cutting through the sweetness of the custard and the icing sugar, this recipe combines wonderful ingredients to make an ideal after dinner dessert or something to have with a cup of tea. Enjoy!

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Ingredients

  • 300g gluten-free plain flour

  • 55g caster sugar

  • 60g dairy free margarine cubed

  • 2 egg yolks

  • 2 teaspoons iced water

  • 100g fresh raspberries

  • icing sugar for dusting

  • 500ml soya milk

  • 3 eggs whisked lightly

  • 1 teaspoon vanilla extract

  • 55g caster sugar

  • Course

    CourseDessert

  • Serves

    Serves6-8

  • Time

    Time1 hour 20 minutes

  • Difficulty

    DifficultyIntermediate

Method

To make the pastry

Place flour, sugar and margarine in the bowl of a food processor and pulse until they resemble fine breadcrumbs. Add egg yolks and water and process until a dough starts to form. Turn it out on a lightly floured board. Roll the dough into a ball and knead until fully smooth while being careful not to overwork it. When the dough is smooth, cover with cling film and place in the fridge to rest for 30-45 minutes. 

Preheat the oven to 180 degrees C. Place the pastry between 2 sheets of floured, non stick baking paper. Roll out into a circle of approximately 20cm diameter. Line a 23cm fluted, removable bottom tart case with the pastry and trim any excess. Prick the pastry with a fork and place in the fridge again to rest.

Cover the pastry with non-stick baking paper and bake blind for 10 minutes. Remove the paper and whatever you used to weigh it down. Bake the pastry for a further 10 minutes or until it turns a golden colour.

Reduce the temperature of the oven to 160 degrees C.

To make the custard

Pour the soya milk in a heavy bottomed pan and bring to a simmer over a low heat. Set aside.

In a bowl, whisk the eggs, vanilla and sugar until combined. Carefully add the warm milk to the egg mixture and continue to whisk until fully blended.

Strain through a sieve into a jug.

To finish the tart

Pour the custard into the baked tart case.

Bake in the oven until the custard has set. Remove from the oven and leave aside.

Once the custard and the tart have fully cooled, top with the fresh strawberries.

Dust with a generous shake of icing sugar and serve!

Method

To make the pastry

Place flour, sugar and margarine in the bowl of a food processor and pulse until they resemble fine breadcrumbs. Add egg yolks and water and process until a dough starts to form. Turn it out on a lightly floured board. Roll the dough into a ball and knead until fully smooth while being careful not to overwork it. When the dough is smooth, cover with cling film and place in the fridge to rest for 30-45 minutes. 

Preheat the oven to 180 degrees C. Place the pastry between 2 sheets of floured, non stick baking paper. Roll out into a circle of approximately 20cm diameter. Line a 23cm fluted, removable bottom tart case with the pastry and trim any excess. Prick the pastry with a fork and place in the fridge again to rest.

Cover the pastry with non-stick baking paper and bake blind for 10 minutes. Remove the paper and whatever you used to weigh it down. Bake the pastry for a further 10 minutes or until it turns a golden colour.

Reduce the temperature of the oven to 160 degrees C.

To make the custard

Pour the soya milk in a heavy bottomed pan and bring to a simmer over a low heat. Set aside.

In a bowl, whisk the eggs, vanilla and sugar until combined. Carefully add the warm milk to the egg mixture and continue to whisk until fully blended.

Strain through a sieve into a jug.

To finish the tart

Pour the custard into the baked tart case.

Bake in the oven until the custard has set. Remove from the oven and leave aside.

Once the custard and the tart have fully cooled, top with the fresh strawberries.

Dust with a generous shake of icing sugar and serve!

Used in this Recipe

  • Tate & Lyle Cane Sugar Caster Sugar 1kg

    Tate & Lyle Cane Sugar Caster Sugar 1kg

    €1.70

  • The ‘100% Irish Growers’ Box

    The ‘100% Irish Growers’ Box

    €20.00

  • Ballybrado Organic Whole Rye Flour 1kg

    Ballybrado Organic Whole Rye Flour 1kg

    €2.95

  • Tate & Lyle Caster Baking Sugar 500g

    Tate & Lyle Caster Baking Sugar 500g

    €1.35

  • The Little Mill Company Plain Wholemeal Flour Coarse Stoneground

    The Little Mill Company Plain Wholemeal Flour Coarse Stoneground

    €2.80

  • Nielsen Massey Vanilla Extract 118ml

    Nielsen Massey Vanilla Extract 118ml

    €19.95

  • Nielsen Massey Vanilla Extract 60ml

    Nielsen Massey Vanilla Extract 60ml

    €10.50

  • Nielsen Massey Madagascar Boubon Vanilla Bean Paste 118ml

    Nielsen Massey Madagascar Boubon Vanilla Bean Paste 118ml

    €26.95

  • Nielsen Massey Organic Madagascar Bourbon Vanilla Extract 60ml

    Nielsen Massey Organic Madagascar Bourbon Vanilla Extract 60ml

    €11.95

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