Sour Cream and Raspberry Tart

If you're looking for a super-easy and super-delicious cake that you and your guests will devour in minutes, search no more!

This cake has become a favourite in our house. Imagine light and not too sweet shortbread crust topped with sour cream vanilla and raspberry filling - it has to taste good! Can you see this beautiful image in your head? If not, look at my pictures and become inspired! Let's get baking!

Ingredients:

For the crust:

• 170 g of buckwheat flour
• 1 large egg yolk
• 2 tablespoons cold water
• 115 g cold unsalted butter
• 40 g unrefined demerara sugar
• a pinch of salt

For the filling:

• 3 eggs
• 300 ml sour cream
• 150 ml double cream
• 100 g unrefined demerara sugar
• 1 teaspoon vanilla sugar
• 1 heaped tablespoon of buckwheat flour
• a pinch of salt

plus

• 2 handfuls of fresh or frozen raspberries

Preparation:

The crust: 

1. Put all the ingredients in a food processor or in a mixer bowl and mix until they combine well. Wrap in some cling film or foil and cool in a fridge for 1 hour.
2. After this time, take out the pastry and roll it out. Get a tart mould with a removable bottom (base measurement 23 or 25 cm) and grease it with some butter or line with baking paper.
3. Use the pastry to line the mold, trim any excess pastry and cover with a sheet of baking paper. Then, fill with ceramic weights (ceramic balls), rice or beans.
4. Pre-bake in the pre-heated oven  (175-80°C) for 15 minutes.
5. Remove the paper and the ceramic balls and bake for further 10 minutes or until the crust is lightly brown.

The filling:

1. That's super-easy! Use a food processor or mixer to blend all the ingredients together.
2. Pour the cream mixture onto the pre-baked crust, add two handfuls of raspberries (lightly push them down in to the cream) and bake for further 20 to 30 minutes, until the top is soft but not liquid.
3. Remove from the oven, leave aside to coll and refrigerate for several hours.
4. After this time, take the tart out, scatter some fresh fruit on top if you like and serve.
5. Enjoy :)

The recipe has been modified and comes from mojewypieki.com.