Monday, January 30, 2012

Classic Raspberry Jam Tart

Classic Raspberry Jam Tart
Serves 2

For the Basil Syrup:
Water- 250 Ml.
Castor Sugar- 250 Grams
Fresh Basil Leaves- 6 No’s
For the Tart:
Plain Sponge Cake- 20 Cms.
Short Crust Pastry Flan Case- 20 Cms.
Raspberry Jam- 5 Tbsp.
Fresh Raspberries- 1 Kg

For Tarte Con Lamponi e Basilico (the Basil Syrup):
In a Sauce Pan, heat Water & Sugar together until Boiling Point
Add the Basil for as long as possible so it is Infused (this can be done over night)
Pre Heat the Oven to 200°C
Cut the Sponge Cake in half, horizontally across the centre
Spread one half with raspberry preserve and place it upside down into the pastry shell
Remove the basil leaves from the syrup and spoon the syrup over the sponge until it is evenly soaked
Cover the tart with the raspberries and bake for 15 minutes until the raspberries are hot and oozing juice
Serve immediately

A fine short crust pastry lined with a basil soaked syrup sponge topped with fresh raspberries and decorated with a little drop of sugar honeydew

Feel free to share your views & do let us know how this one turned out :)

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