Raspberry Cream Tart

Possibly the quickest, easiest and most delicious AGA dessert. 

Raspberry Tart

350g - 400g puff pastry (ready made is ideal here)

500g fresh raspberries

60g caster sugar plus extra for sprinkling

600ml whipping cream

1/2 tsp vanilla essence (optional)

A little icing sugar for dusting

A Baking tray approx 34cm x 24cm - the Portmerion for AGA Baking Tray is ideal. The large Portmerion for AGA Baking Tray is perfect for making a double-sized tart for a bigger gathering

Serves 8 - 10 

1. Roll out the pastry and press it into the baking tray. Lightly score a line 2cm in from the edge all the way round the pastry - this will create an edge for the tart. Sprinkle the centre with a few pinches of sugar and brush the edge with a little beaten egg. Bake in the roasting oven for 15 - 20 mins until the pastry is risen and golden brown. Set aside to cool. The cooked pastry can be stored in an airtight container for 24 hours at this point.

2. To finish the dessert, put the cream in a large bowl with the vanilla essence (if using) and whisk until softly whipped. Spread over the pastry evenly.

3. Put half the raspberries in a bowl along with the remaining sugar and mash with a fork. Spread over the cream. Top with the remaining raspberries and dust with a little icing sugar. Serve immediately or set aside for an hour or so in a cool place.

This dessert can be fully assembled and chilled for up to 6 hours until needed.