Raspberry Bakewell Tart

I love British desserts and puddings, while classic British cooking may not have been classed as one of the worlds best cuisines, the British pudding is top notch.

This Bakewell pudding is a modern twist on the traditional Bakewell tart. The increased amount of eggs gives a nice lighter texture, while the fresh/frozen raspberries give a delicious tartness, not just the sweetness of the jam.

Ingredients

• 1 x 25cm Short crust pastry case, I used ready rolled.

Filling

• 150g Ground Almonds

• 100g Sugar

• 5 Eggs

• 4 Table spoons of Raspberry jam

• 100g Unsalted Butter

• 150g Fresh/Frozen Raspberries

Directions

Preheat the oven to 190c for a fan assisted oven.

Line a 10 inch or 25 cm loose bottomed tart or quiche tine with the pastry. Fill with baking beans and blind bake for 15 minutes.

Leave pastry case to cool. When cooled, spread the 4 tbsps of raspberry jam over its base. Place the fresh or frozen raspberries on top of the jam.

Cream the sugar and butter together until well combined.

Add the eggs individually along with a tbsp of the ground almonds, mix in, continue until all the eggs and ground almonds are used.

Pour this mixture into the pastry case and smooth it out.

Bake in the oven for around 40 to 50 minutes, until it is lightly golden on top.

It is nice served with a dollop of fresh cream or some good quality vanilla ice cream.

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