Icing Sugar
Icing sugar can also be...
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Desserts
Raspberry Sour Cream Tart
1 hours
10 mins
30 mins
Easy
8
This Raspberry Sour Cream Tart is always a hit! It's a creamy, tangy dessert with fresh raspberries on a crisp tart base. You'll be asked for the recipe!
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- Ingredients
- Method
Ingredients
Pastry
- 1⅓ cups (170g) plain flour
- ¼ tsp salt
- 100g butter, cubed & chilled
- 1 egg, lightly beaten
- ¼ cup (40g) Chelsea Icing Sugar
Filling
- 200g frozen raspberries (or fresh in season)
- 2 tsps cornflour
- 300g sour cream
- ½ cup (80g) Chelsea Icing Sugar
- 3 egg yolks
- grated rind of 1 lemon
- 1 Tbsp lemon juice
- 2 Tbsps plain flour
- extra Chelsea Icing Sugar, for dusting
Chelsea Products in Recipe
Reviews
6
What did you think of this recipe?
Sted
Delicious! Easy to make. I prefer it when ite had a day in the fridge and the custard sets beautifully.
5
Unknown
Love the combination of raspberries and citrus.
5
Carolyn
OMG you must try this, I have made it several times now and always a hit.It's now a favourite go to for dinner guests and I have shared the recipe around lots.Easy for any time of the year - I use frozen raspberries which are just fine.
5
shar
Love it! Always making it for dinners with guests and they always love it and ask for the recipe. Definitely worth making - you won't regret it.
5
1458568752
i think that this recipe is good but i would of liked a simpler version of what this recipe says
5
Denise
I loved this recipe!
5
Method
Place flour and salt in a food processor. Add butter and blend for 1 minute or until mixture resembles coarse breadcrumbs. Combine egg and Chelsea Icing Sugar and whisk with a fork. Add to the flour mixture and process for 6 seconds or until the mixture just forms a ball.
Pre-heat oven to 200ºC conventional (180ºC fan-forced). Roll pastry out between 2 sheets of baking paper to 4mm thickness. Line a 25cm flan tin with pastry. Trim excess pastry. Refrigerate for 30 minutes. Line with baking paper & cover with rice or beans and blind bake for 15 minutes. Remove beans and bake at 180°C conventional (160ºC fan-forced) for a further 10 minutes.
For filling, toss raspberries in cornflour and place in pastry case. Combine remaining ingredients together and whisk until smooth and pour over raspberries. Bake at 160°C conventional (140ºC fan-forced) for 30 minutes until set. Allow to cool for 10 minutes before removing from the tin. Dust with Chelsea Icing Sugar and serve.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
6
What did you think of this recipe?
Sted
Delicious! Easy to make. I prefer it when ite had a day in the fridge and the custard sets beautifully.
5
Unknown
Love the combination of raspberries and citrus.
5
Carolyn
OMG you must try this, I have made it several times now and always a hit.It's now a favourite go to for dinner guests and I have shared the recipe around lots.Easy for any time of the year - I use frozen raspberries which are just fine.
5
shar
Love it! Always making it for dinners with guests and they always love it and ask for the recipe. Definitely worth making - you won't regret it.
5
1458568752
i think that this recipe is good but i would of liked a simpler version of what this recipe says
5
Denise
I loved this recipe!
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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