Upside Down Vanilla Custard Tart with Raspberries, Clotted Cream and Raspberry Sorbet - Chef Recipe by Grant Parry

Ingredients

Sweet Shortcrust Pastry:

250 g flour
125 g icing sugar
125 g butter
1 egg
Pinch salt
1 vanilla pod scraped

Vanilla Custard Tart Mix:

200 ml cream
100 ml milk
80 g yolks
40 g sugar plain
1 vanilla pod scraped

Raspberry Sorbet:

1 L raspberry puree
150 g trimoline or stabiline
2 lemons juiced

To Serve

1 punnet fresh raspberries
Icing sugar for dusting
Short bread biscuit
Silver leaf

Method

Vanilla Custard Tart - Sweet Shortcrust pastry:

In a food processor add the flour, butter, icing sugar and the salt then blend for 30 seconds or until it looks all the same consistency then remove the mix and put it into a bowl and add the unbeaten egg, with your fingers moving quickly mix all together until a paste forms but do not knead, chill overnight.

Take 2, 8 cm metal tart rings and place on a baking tray, roll out the paste quite thin then place it in the rings, don’t trim the edges but instead let them hang over, chill for an hour, place some cling film inside the tart cases and fill with baking beads or rice if not available.

Bake for 15 minutes at 180 or until tart base is golden brown, leave to cool.
Brush the tarts with egg white and bake again until golden brown. Turn your oven down to 90 degrees and set aside ready for the custard mix.

Custard Mix:

Boil the milk, cream and vanilla in a large pot. Wisk the yolks and sugar together than add to the boiling hot cream mix on top and mix well.

Strain the mix then add into the tart shells and bake at 90 degrees for around 20 minutes or until tart appears set but has a slight wobble.

Chill tart in the fridge until needed to serve.

Raspberry Sorbet:

Mix all ingredients together, strain and churn in ice cream machine as per manufacturer’s instructions.

Silver Heart:

Cut out some short crust pastry and shape into a heart shape and bake for 7 minutes at 180 degrees, then cover it with silver leaf-set aside for the presentation.

To Assemble:

Take an 8 cm cutter and place it onto a plate then add a nice thick layer of clotted cream. Turn the chilled custard tart upside down and dust with icing sugar and then place on top of the cream.

Slice 15 raspberries in half and arrange around the tart in a petal formation. Place the “silver heart” on top of the tart then place a ball of the strawberry sorbet on top of that.

Equipment

Ice cream machine.

Recipe provided by Videre

Photo Credits: Grant Parry