Classic Raspberry Jam Tart

Classic Raspberry Jam Tart

Serves 2

Ingredients

For the Basil Syrup:

Water- 250 Ml.

Castor Sugar- 250 Grams

Fresh Basil Leaves- 6 No’s

For the Tart:

Plain Sponge Cake- 20 Cms.

Short Crust Pastry Flan Case- 20 Cms.

Raspberry Jam- 5 Tbsp.

Fresh Raspberries- 1 Kg

Method:

For Tarte Con Lamponi e Basilico (the Basil Syrup):

In a Sauce Pan, heat Water & Sugar together until Boiling Point

Add the Basil for as long as possible so it is Infused (this can be done over night)

Pre Heat the Oven to 200°C

Cut the Sponge Cake in half, horizontally across the centre

Spread one half with raspberry preserve and place it upside down into the pastry shell

Remove the basil leaves from the syrup and spoon the syrup over the sponge until it is evenly soaked

Cover the tart with the raspberries and bake for 15 minutes until the raspberries are hot and oozing juice

Serve immediately

Tips:

A fine short crust pastry lined with a basil soaked syrup sponge topped with fresh raspberries and decorated with a little drop of sugar honeydew

Feel free to share your views & do let us know how this one turned out :)