Raspberry & Elderflower Tart

By Anonymous -

Ingredients
  • (Enough to fill an 8 inch/20cm diameter pastry case or 4 - 5 little ones as illustrated)
  • 2 Egg yolks
  • 50g Caster Sugar
  • 20g Cornflour (sieved)
  • 20g Plain Flour (sieved)
  • 30ml full fat Milk
  • 4 tbsp Belvoir Elderflower Cordial
  • 1 punnet of fresh Raspberries
Instructions
  1. Beat the egg yolks and sugar together while heating the milk in a saucepan.
  2. Add the two flours to the egg and sugar mixture.
  3. Pour in the milk and stir in the Belvoir Elderflower Cordial.
  4. Pour the mixture back into the saucepan and heat stirring all the time until the custard thickens. It should have the consistency of whipped double cream.
  5. This crème patissière can be used in a fruit tart. Buy a pastry case, or individual pastry cases and fill with the crème Patissière. Cover with fresh raspberries and serve. You can also use it to fill éclairs or smooth it onto a sponge base and cover with fresh fruit to make a quick and delicious pudding. Serves 6.
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