|Tenderflake® Perfect Pastry: (Makes 2 Pie Crusts)|
|1 3/4 cups||(425 mL) Flour|
|3/4 tsp||(3 mL) Salt|
|3/4 cup||(175 mL) Tenderflake® Lard|
|4-5 tbsp||(60-70 mL) Ice water|
|Dried beans or rice for blind baking|
|4 1/2 tbsp||(67 mL) Granulated sugar|
|1 1/2 tbsp||(22 mL) Cornstarch|
|1 1/2 tbsp||(22 mL) All-purpose flour|
|1 cup||(250 mL) Milk|
|1 tsp||(5 mL) Vanilla|
|3 cups||(750 mL) Raspberries|
|1/4 cup||(60 mL) Flaked almonds|
|Icing sugar, for dusting|
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with fingertips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.
PREHEAT oven to 375°F (190°C).
ROLL out refrigerated pastry on a lightly floured surface until slightly larger than a 9” (23 cm) tart pan. Transfer into the tart pan and lightly press into sides of pan. Using a fork prick tart shell all over. Place a square of parchment paper, slightly larger than the tart, inside the shell. Fill with dried beans or rice. Place on a baking sheet and bake in preheated oven for 15-20 minutes or until lightly browned. Remove beans and parchment paper. Set tart shell aside to cool completely.
WHISK sugar, cornstarch, flour, and egg yolks in a bowl. In a saucepan, over medium heat, bring milk and vanilla to a simmer. While stirring, add half the milk to sugar/egg mixture; pour into the pan with the remaining milk. Cook over medium heat, stirring constantly, until mixture thickens and bubbles appear on the surface. Remove from heat and pour into a bowl; cover the surface with parchment or waxed paper. Cool to room temperature, then chill in refrigerator for at least one hour. Spoon into cooled crust.
ARRANGE raspberries on top. Dust with icing sugar and sprinkle with flaked almonds before serving.
Cannot be frozen
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