Inside Jordans

Country Crisp Raspberry Brulee Tart

Posted by Mia Hartwell 06 Nov 2009 11:54am

This is a deliciously impressive dessert, made a little more healthy with the addition of Jordans Raspberry Country Crisp

Serves: 6-8
Prep time: 20 mins, plus refrigeration, but can all be made in advance.
Cook time: 5 mins grilling to finish 

What you need:
100g Jordans Raspberry Country Crisp
400g dessert pastry – bought or made
Double cream or beaten egg, for brushing
100g raspberries
4 egg yolks
50g soft light brown sugar
400ml double cream
200ml milk
2 tbsp Demerara sugar

You will need a 23cm tart tin, ideally loose bottomed, baking parchment and baking beans, or similar

How to do it:
1. Roll out the pastry on a floured work surface, pressing lightly, and turning often. Do not flip the pastry. Lift the pastry up and lay over the tin. Press gently into the base, and up the sides. Trim off overhanging pastry, and prick the base with a fork a few times. Line with baking parchment, pressing into the corners, and add the baking beans. Refrigerate for at least 20 minutes.
2. Meanwhile, preheat the oven to 180 c fan/ 200 C/ Mk 6. Bake the pastry case for 12 minutes, then remove the paper and beans. Brush with a little double cream or beaten egg around the edge of the pastry, and return to the oven for 5 minutes, or until golden. Set aside to cool in the tin.
3. Spoon the Jordans Raspberry Country Crisp over the base of the tart, followed by the fresh raspberries.
4. Mix together the egg yolks and sugar. Heat the cream and milkover medium heat, until nearly boiling, and pour over the egg yolks. Whisk well and return to the pan. Stir over low heat until thickened and creamy. Spoon this custard over the raspberries, until well covered. Refrigerate until chilled.
5. To serve, preheat the grill to high. Sprinkle the tart with the Demerara sugar and grill until melted and golden.

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