Raspberry and Vanilla Custard Tart is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Raspberry and Vanilla Custard Tart is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

A crispy, flaky croissant, wrapped around a raspberry and custard filling, in a handy muffin shape… pastry chef and consultant Daniel Fletcher’s cruffin recipe definitely ticks all the boxes for ...

Remove from the refrigerator and on a lightly floured surface, roll the pastry. Line a fluted 6-inch tart tin. Again, place the shell back in the fridge to set about 10 -15 minutes. Fill the pastry ...

Enjoy a classic bakewell tart, Alison Roman’s maple tart, or try something different, like our gin and lime custard tart. If nothing here takes your fancy, try something fruity in our apricot recipes ...

The classic custard tart gets a modern twist here from Nathan Outlaw, with the addition of rich espresso and sweet pistachios. To avoid the tart tasting bitter, make sure you buy good quality espresso ...

Theo Randall shares his recipe for this genoise cake with cherries, raspberries and zabaione. Torta della nonna is a lemony custard tart topped with pine nuts, popular across northern Italy. Chef Theo ...

Pour into a bowl and place cling on surface. Cool and then chill. Fold in the whipped cream and icing sugar. Spoon rhubarb into bowls and spoon over custard cream. Serve biscuits on the side.

Press into the frangipane over the surface. Bake for about 20 minutes. Mash the raspberries and honey roughly together and fold into the cream. Serve on the side of the warm tart.

A Bakewell tart is a pastry consisting mostly of almond custard (known as frangipane) and raspberry jam. The crust is typically a blind-baked, crumbly shortcrust rather than a flaky pie crust.