Raspberries and Cream Tart

(From ABC radio Jams and Preserves segment last Saturday)

For several days we’ve had a visiting cook from New Zealand staying with us. This coincided with my great need for local raspberries for the cooking classes here, so the situation provided the perfect opportunity to show off our idyllically beautiful Derwent Valley.

A trip to Westerway Raspberry Farm was definitely on the agenda, where the berries greatly benefit by their watering from the pristine Tyenna River that flows past the property.

Now as most people would know, I am inordinately fond of my little old Peugeot 206, and will never part with it. Its capacity is good, certainly it’s had a great deal of practice collecting local produce.

We stopped at the Bushy Park Market along the way, an absolute necessity. Here there were local quinces for sale, freshly dug potatoes and a real treasure – Jerusalem artichokes!

There were cake tins to be bought to add to the collection – a couple of fabulous baking trays, ideal for cooking in our outdoor bread oven, Herman. So much more too – decorative plates and baskets. This market, open every day, is amazing.

Finally we arrived at the berry farm, where more than 20 kilos of perfect late autumn fresh raspberries awaited us, and about the same amount of frozen. There were large plump, beautiful frozen blackberries too – I’ve never tasted better.

My poor little car was loaded to the roof – even visiting Annabelle’s lap was full with our bounty of goodies from the market so that we could fit in all the fruit (just).

So for the Mother and Daughter class here on Sunday, we were all good to go, with ample berries now so that I can say, hand-on-heart, that we use the best of produce that this Valley of abundance has to offer.

I am sure I do not exaggerate when I say that there is none better in the world.

Some of the berries made their way into a tart I invented before going in to the ABC session last Saturday. It’s so easy to find a way to showcase this fruit – an absolute pleasure, a privilege actually. I’ve had several requests for the recipe.

While I’d love to show a photo, I’m learning to “drive” this new website and somehow can’t manage at present to insert an image. In the meantime, if you would like to see how the tart presented, you can go to my Facebook page – Sally Wise Cooking School Molesworth

However, the recipe I can do for you here. You can use any fresh or frozen raspberries of course, I just have the luxury of the best of the best, being truly privileged to live in this beautiful, fertile, picturesque Derwent Valley.

RASPBERRIES AND LEMON CREAM TART

For this tart I use a 23cm round recess tin, readily available from kitchenware stores.

I spray the inside with cooking oil spray, and then cut a circle of baking paper to fit onto the recess circle part as an added incentive for the tart base to turn out properly. (I also spray a little extra cooking oil spray over the paper – I REALLY don’t want it to stick).

For the base

2 eggs
¾ cup sugar
Grated rind one lemon
¼ cup lemon juice
½ cup milk
1 cup self raising flour
½ cup plain flour
70g butter, melted

Whisk the eggs with the sugar until well combined only. Next, add the remaining ingredients to the bowl and ONLY once they are all in, whisk the mixture until smooth. Pour into the prepared tin, smoothing out with a spatula.

Bake at 160 degrees C (fan-forced temp) for approximately 20 to 30 minutes until golden. (The amount of time this takes will depend on your tin).

Leave to stand in tin for 5 minutes, then turn out onto a wire cake cooler and leave until cold.

For the lemon cream filling

395g tin condensed milk
½ cup lemon juice
Finely grated rind 1 lemon
1 cup cream
3 teaspoons gelatine
¼ cup boiling water

Whisk together the condensed milk, lemon juice and lemon rind. Allow to stand for a few minutes to thicken. Stir in the cream.

Sprinkle the gelatine over the boiling water and stir until completely dissolved, then whisk into the lemon cream mixture.

Chill until thickened then spoon over the cooled base.

2 thoughts on “Raspberries and Cream Tart

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