Pandan And Raspberry Christmas Egg Tart_lc.jpg
food

Pandan Raspberry Tart

A festive pandan pastry and raspberry egg tart with berries on top.

Ingredients

  • Pandan Crust
  • 1 ½ cups plain flour
  • 2 tbsp granulated sugar
  • 100g unsalted butter, cold
  • 1 tbsp pandan essence
  • 4-6 tbsp cold water
  • 1 egg white
  • Raspberry and Egg Filling
  • 300ml thickened cream
  • 1/2 cup caster or superfine sugar
  • 1/4 cup raspberry puree (sieved)
  • 2 eggs, room temperature
  • 3 egg yolks, room temperature
  • Pink food colouring (optional)
  • Decorations
  • 1 punnet of raspberries
  • 1 punnet of blueberries
  • Mint leaves
  • Gold lustre dust (optional)

Steps

  1. Preheat your oven to 200C. For this recipe you’ll need a 10” tart tin.
  2. Begin by adding the water and pandan essence to a small mixing bowl. Use a whisk to mix until well combined. Set aside in the fridge.
  3. Next, add the flour and sugar into a food processor. Pulse to combine. Add the cold butter into the flour mixture and pulse until you reach a crumbly sand like texture. Finish by adding the pandan water. Pulse until a dough forms.
  4. Transfer the dough to a large piece of baking paper. Place another piece of baking paper on top and use a large rolling pin to roll out. Take the top baking paper off and transfer to the tart in. Carefully place it into the tart tin and use a sharp knife to cut off the excess pastry.
  5. Use a fork to pierce holes in the bottom of the pastry. Place a piece of baking paper on top and fill with baking beads.
  6. Bake for 20 minutes on 200C, then take out of the oven, carefully take the baking beads away by lifting the baking paper and then brush with egg whites. Bake for a further 20 minutes and then take out of the oven. Allow to cool completely. Lower your oven to 120C.
  7. Raspberry and Egg Filling
  8. To make the filling simply add all the ingredients to a large mixing bowl and use a whisk to mix until well combined.
  9. Transfer the mixture to your cooled tart and bake for 40-50 minutes.
  10. Allow to cool completely before decorating with berries and mint leaves. Dust with some gold lustre dust (optional)