How To Make Friends With Food

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tarts tarts tarts tarts tarts

I’ve recently become obsessed with making tarts. Recently as in since Friday.

Here’s the Ottolenghi (but of course) raspberry semolina tart that started said obsession.

You start with their sweet pastry dough, which I will share in a separate post. I think you could probably use a number of shortcrust or pastry doughs, however, this one is delicious and I highly recommend you try it out. Anyhow here we go

Semolina and Raspberry Tart

from Ottolenghi: The Cookbook


Vegetable oil for brushing the tin

Plain flour for dusting

250g Sweet Pastry

80g unsalted butter

180ml whipping cream

345ml milk

60 g caster sugar

1/2 vanilla pod

60g semolina

1 free-range egg

200g raspberries

50g apricot jam (optional)

icing sugar, to finish


Lightly brush 18cm loose-based tart pan with oil. Set aside

Roll out dough on a clean, lightly floured surface. You want to roll it out in a circle and haveĀ  it beĀ  2-3mm thick. When ready use your rolling pin (wrap the dough lightly around the pin) to move it over onto the pan. Trim the edges according to the tin’s sides. Use the excess dough to patch up any holes. Put in the fridge for 30 minutes.

Preheat oven to 170C. Line the bottom of the tart with parchment paper and pour in beans, rice or pie beads. You need to blind bake the case and these help keep the sides supported. Bake for 25-30 minutes until it is light brown. Take out of oven and remove the weights and parchment paper.

Filling: Put butter, cream, milk and sugar in a saucepan. Slit open the vanilla pod and scrape out the seeds into saucepan, throw the pod in as well (you will be removing this part later on). Bring pot to a boil. Let simmer while you whisk in the semolina. Bring back to a boil and keep whisking as the mixture thickens becoming a porridge/oatmeal like consistency. Remove from heat and whisk in egg. Remove vanilla pod.

Pour mixture into now cooked pastry case. Level. Put half the raspberries inside the tart (it’s okay if they show). Bake for 20-25 minutes (filling should be slightly golden).

Remove from oven. Let cool before removing from tin.

Now I didn’t do the apricot jam bit and the tart was incredibly amazing, but you can do this and probably cause your tastebuds to explode.

Put apriocot jam in a saucepan with a tablespoon of water. Bring to a boil. Strain through a sieve and brush over tart.

Finish with remaining raspberries. Dust icing sugar over for a finished looked.

You should probably go make this right now.

Filed under dessert tart raspberry summertime