crushed raspberry tart

  • 1 sheet frozen butter puff pastry, thawed
  • 1 egg, lightly beaten
  • 2 teaspoons caster (superfine) sugar
  • 250g raspberries
  • 2 tablespoons caster (superfine) sugar, extra
  •  cups (375ml) single (pouring) cream
  • 1 teaspoon vanilla extract
  1. Preheat oven to 200°C (400°F). Line a large baking tray with non-stick baking paper. Place the pastry on the tray and, using a small sharp knife, score a 2cm border around the edge. Brush the border with egg and sprinkle with the sugar. Bake for 15 minutes or until puffed and golden. Set aside to cool a little.
  2. Place the raspberries and extra sugar in a medium bowl and gently crush with a fork. Place the cream and vanilla in the bowl of an electric mixer and whisk until soft peaks form. 
  3. Spoon the cream onto the pastry and top with the crushed raspberries to serve. Serves 6

Photography: Con Poulos

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