Raspberry-and-almond tarts with elderflower crème pâtissière

Raspberry not-just-for-the children cheesecake ice lollies are a perfect summer recipe.

In Greek mythology, raspberries were described as white. It was only when Zeus’s nursemaid, Ida, pricked her finger on a raspberry-bush thorn that her blood stained them their familiar deep-pink colour. The Latin name for raspberries is Rubus idaeus, which translates as bramble bush of Ida.

Melanie says: I grow my raspberries in a fruit cage and always diligently close the door after I’ve checked them. However, a certain little person-who shall remain nameless-left the door wide open, allowing a few birds to get in and have a feast. Fortunately, I was able to shoo them away in the nick of time, so I had enough for my recipes below.’

Raspberry-and-almond tarts with elderflower crème pâtissière (serves 4)


For the almond crust

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85g ground almonds
130g plain flour (plus more
for your work surface)
Quarter tspn baking soda
Pinch of salt
120g unsalted butter
120g caster sugar
1 egg yolk
Half tspn vanilla-bean paste

For the elderflower crème pâtissière
250ml full-fat milk
Half tspn vanilla-bean paste
3 egg yolks
50g caster sugar
40g cornflour
3tbspn elderflower cordial
300g raspberries


In  a small bowl, mix together the dry ingredients (ground almonds, flour, baking powder and salt) for the crust. In the bowl of a stand mixer,  cream the butter and sugar until pale and fluffy, add the vanilla-bean  paste and egg yolk and mix until well combined. Add the dry ingredients  in three batches, mixing between each addition and only until it all  just comes together to form a dough.

Wrap in clingfilm and chill for at least an hour or overnight.

Heat  the milk and vanilla to a simmer. In a separate bowl, whisk together  the egg yolks, sugar and cornflour. Slowly, pour a third of the milk  onto the egg yolks, whisking continuously, and then pour it all back  into the milk. Cook, stirring continuously, until the mixture is very  thick, then spoon into a clean bowl and cover with clingfilm until cool.  Stir the elderflower cordial through it, then use.

Preheat your oven to 180°C/350°F/gas mark 4.

Lightly  dust your work surface with flour, roll out your pastry to the  thickness of a £1 coin and line four 12cm-diameter loose-bottomed tart  cases and chill them for 15 minutes. Prick the bottoms with a fork and  bake for 12-15 minutes, or until golden. Once cooked, place on a wire
rack to cool.

To assemble your tarts, fill the cases with the  elderflower crème pâtissière, arrange the fresh raspberries on top, dust  with icing sugar and decorate with mint leaves for a little extra colour.

More ways with raspberries

Raspberry not-just-for-the children cheesecake ice lollies
Mix together 125g of mascarpone and a 200g can of condensed milk. Stir 150g of raspberries through the mixture-don’t worry if they break up. Pour into ice lolly moulds, so that they’re two-thirds full. Top up with raspberry juice plus a few more raspberries and then freeze. Crush six digestive biscuits in a freezer bag, take the ice lollies out of their moulds and dip one third into water, before rolling in the biscuit crumbs.


Chocolate-and-raspberry torte
Melt 180g butter and 200g dark chocolate. In a separate bowl, mix together three eggs, a teaspoon of vanilla-bean paste and 250g caster sugar. Combine this mixture with the melted chocolate and add 115g plain flour, before pouring it into a foil-lined 20cm-round loose-bottomed tart tin. Add 150g raspberries, pushing them down so they’re beneath the mixture and put the torte in a moderately hot oven for 30 minutes. Allow to cool, then chill in the fridge, before dusting with cocoa powder and cutting into slices.