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Chocolate and raspberry custard tart

  • 1 sheet puff pastry
  • 500ml milk
  • 100g caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 200g plain flour
  • 1 pinch salt
  • 2 tablespoons ground almonds
  • 100g plain chocolate, coarsely chopped
  • 180g fresh or frozen raspberries
  • Preheat the oven to 180 C / Gas 4. Butter and flour a tart tin, and line with the puff pastry. Pierce the pastry all over with a fork. Place in the fridge while you prepare the filling.
  • Bring the milk with the sugar and vanilla to the boil in a saucepan, then immediately remove from the heat.
  • Whisk the eggs in a bowl, then whisk in the flour and salt. Gradually whisk in the milk mixture until the mixture is smooth.
  • Spread the ground almonds, chocolate and raspberries in the bottom of the pastry case, and pour over the custard mixture.
  • Bake in the preheated oven until golden and until a knife inserted near the centre comes out clean, about 40 minutes.