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Raspberry Tart
Discover our Raspberry Tart recipe, a divinely fruity dish with a gorgeous flavour and combination of textures.
Discover our Raspberry Tart recipe, a divinely fruity dish with a gorgeous flavour and combination of textures.
Prep time
45 minutes
Cooking time
3 hour
Servings
16
Difficulty
Medium
Ingredients
Ingredients
150g digestive biscuits
55g Stork block
500g yoghurt
284ml Elmlea double (Whipped)
2 x 12g packets gelatine powder
100g caster sugar
1 packet flan glaze (preferably red)
50ml raspberry syrup, optional
200g raspberries
Instructions
how_make
For the base of the raspberry tart, crush the biscuits to fine crumbs. Melt the Stork, mix with the biscuit crumbs and press into a 22cm spring form tin lined with baking paper.
Whisk the yogurt until smooth. Whisk the Elmlea until stiff, mix in the yoghurt and leave to chill.
Sprinkle the gelatine onto 150ml of hot water and stir until dissolved. Add 75g of sugar and stir until the sugar has dissolved. Stir into the yoghurt and Elmlea mix and pour over the biscuit base. Refrigerate the tart for 2 hours.
Make up the flan glaze following pack directions and add raspberry syrup if used. Remove from the heat and cool slightly, stirring occasionally. Put the raspberries on the cake. Put the glaze on the raspberries and allow the raspberry cake to cool for 1 more hour.
