Angie's Recipes . Taste Of Home: Raspberry Pudding Tart

This absolutely delicious raspberry pudding tart isn’t just beautiful to look at – it tastes delicious too. The creamy fruity raspberry pudding gives the tart a heavenly flavour, and the lime zest and raspberries the perfect finishing touch. Fresh homemade raspberry syrup is great pouring over pancakes, cheesecakes or adding to sparkling water.

Raspberry Syrup	Tart
500 g Fresh or frozen raspberries 250 ml Water 300-350 g Erythritol or fine white sugar 100 ml Lemon juice (2 lemons)	200 g Pastry flour Salt 2 tbsp Sugar 1 Medium egg 120 g Cold butter, diced 500 g Raspberries, fresh or frozen 180 ml Raspberry syrup 37 g Cornstarch (or use 1 bag / 37 g vanilla pudding powder) 1 tsp Ground vanilla 150 g Butter, diced

For the syrup, place raspberries in a colander or strainer and then lightly rinse them under cold running water. Drain. Place them in a saucepan with water, bring to the boil and simmer for about 10 minutes over a medium heat. Pour through a fine sieve or cheesecloth and drain as thoroughly as possible. Discard the pulp and seeds.
Measure out the juice and mix it with the same amount of erythritol or sugar. Add the lemon juice and bring to a boil over medium-low heat. Reduce heat and simmer for 10 minutes, skimming off any foam.
Pour the syrup immediately into bottles that have been rinsed with hot water, seal them tightly and leave to cool. Store in the fridge for up to 4 weeks.
For the pastry, place the flour, a pinch of salt, sugar, an egg and 120 g cold butter (cut into small pieces) in the bowl of a food processor and pulse until dough comes together. Turn out dough onto plastic wrap, flatten into a disc and chill for 30-60 minutes.
Preheat the oven to 200C/400F. Lightly butter a rectangular tart pan (35x11 cm) with a removable bottom.
Roll out the dough between two pieces of plastic wraps to a 38x15 cm rectangle. Roll up onto the rolling pin, then drape it over the prepared tart pan. Gently press into the bottom and sides of the tart pan, then roll the rolling pin over the tart pan to remove excess edges. (Use it to make a tartlet) Prick the bottom with a fork. Line with baking paper and spread the pulses over the top. Bake for about 15 minutes. Remove the pulses and the paper. Bake for a further 12 minutes until light and golden brown. Let it cool completely.
Meanwhile, rinse the raspberries and drain. Place the berries in a saucepan with raspberry syrup. Bring the mixture to the boil. Pass through a sieve while it’s still hot. Measure out 400 ml of raspberry juice and bring it to the boil again. Mix 100 ml of the juice with the cornstarch or vanilla powder until smooth. Stir into the boiling juice with ground vanilla.
Simmer for about 1 minute, stirring constantly. Remove the pan from the heat. Stir in 150 grams of butter in pieces, using a whisk until the butter has melted and well combined. Pour immediately into the shortcrust pastry tart.
Leave to cool, then chill for at least 2 hours until well set. Carefully remove from the tin. Decorate with lime zest, raspberries and mint leaves as desired.