Raspberry Custard Brioche Tart

Make Mothers day extra delicious with this raspberry and custard tart with brioche base.

The ingredient of Raspberry Custard Brioche Tart

• 1 2 3 cups 250g plain flour
• 2 tbsp caster sugar
• 2 tsp 1 sachet 7g dried yeast
• 1 2 tsp salt
• 3 coles australian free range eggs lightly whisked
• 2 tbsp milk
• 1 tsp finely grated orange rind
• 120g butter softened chopped
• 1 coles australian free range egg yolk lightly whisked
• 1 tbsp white sugar
• 2 tbsp flaked almonds
• 250g fresh or frozen raspberries
• icing sugar to dust
• 3 coles australian free range egg yolks
• 1 2 cup 110g caster sugar
• 1 4 cup 35g plain flour
• 1 1 2 cups 375ml milk
• 1 tsp vanilla bean paste

The Instruction of raspberry custard brioche tart

• combine flour caster sugar yeast and salt in the bowl of an electric mixer fitted with a dough hook add eggs milk and orange rind beat on low speed for 5 mins or until dough is smooth and elastic with the motor running gradually add butter 1 piece at a time beating well after each addition beat for a further 6 8 mins or until dough is shiny smooth and elastic cover with a clean tea towel set aside in a warm draught free place for 2 hours or until dough doubles in size
• meanwhile to make custard filling use an electric mixer to beat egg yolks and sugar in a bowl until pale and creamy add the flour beat to combine
• bring milk and vanilla just to a simmer in a saucepan over medium heat remove from heat gradually add to the egg mixture whisking well after each addition transfer to a clean saucepan place over medium heat cook stirring constantly for 5 mins or until the custard boils and thickens transfer to a heatproof bowl cover with plastic wrap place in the fridge for 30 mins to chill
• preheat oven to 200u00b0c grease a 22cm fluted tart tin with removable base turn brioche dough onto a lightly floured surface knead until smooth shape into a 25cm disc press into the prepared pan brush edge with egg yolk sprinkle with white sugar and almond
• spoon custard over brioche dough leaving a 2cm border sprinkle with raspberries bake for 10 mins reduce oven to 180u00b0c bake for a further 20 mins or until golden brown and cooked through set aside for 1 hour to cool dust with icing sugar to serve

Nutritions of Raspberry Custard Brioche Tart

fatContent: 309 744 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 35 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: n a

Share this post