Categories: July

Ingredients

• 3 egg yolks
• 2 tbsp honey
• 3 tbsp caster sugar
• 2 tbsp cornflour
• 250ml milk
• 142ml carton double cream
• 200g raspberries
• 200g plain flour
• 25g ground almonds
• 100g cold butter, cut into pieces

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. For the pastry, put the plain flour, 2 tbsp caster sugar, almonds and butter in a food processor and process until it resembles breadcrumbs. With the motor running, add enough water until it comes together and forms a smooth dough. Wrap in cling film and chill for 20 minutes. Roll out the pastry on a floured surface and line a 25cm deep tart or springform tin. Chill for 20 minutes.

3. Line with non-stick baking parchment, fill with baking beans and bake for 25 minutes. Remove the weights and parchment and cook for a further 5-10 minutes or until pastry is golden.

4. Meanwhile, put the egg yolks, honey and caster sugar in a bowl and beat until thick and pale. Add the cornflour and beat to combine. Pour the milk into a saucepan and bring it up to boiling point. Add this to the mixture, whisking constantly. Pour the mixture into a clean saucepan and whisk continuously over a medium-high heat until thickened. Pour into a bowl, place cling film directly onto the mixture (to prevent a skin forming) and chill until completely cold.

5. Push the mixture through a coarse sieve to remove any lumps. Whip the cream until soft peaks form and fold it gently through the sieved filling. Spoon the filling into the cooled pastry case and top with raspberries. Best served the same day.

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