Raspberry custard pastries

  • 25 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print


Raspberry custard pastries
  • 2 cup (500ml) milk
  • 1 vanilla bean, split
  • 6 egg yolks
  • 2/3 cup (150g) caster sugar
  • 1/3 cup (50g) plain flour
  • 2 sheets ready-rolled butter puff pastry
  • 1 1/3 cup (200g) frozen raspberries
  • 1 egg white, beaten lightly
  • 1 tablespoon demerara sugar


Raspberry custard pastries
  • 1
    Preheat the oven to hot, 220°C (200°C fan-forced). Grease two oven trays.
  • 2
    Bring the milk and vanilla bean to the boil in a medium saucepan; remove from heat. Stand for 10 minutes; discard vanilla bean.
  • 3
    Meanwhile, beat the egg yolks and caster sugar in a small bowl with an electric mixer until light and fluffy, then stir in the flour.
  • 4
    Whisk milk mixture into egg mixture; return custard to saucepan, whisk over low heat until mixture boils and thickens. Remove from heat; cover surface with plastic wrap to prevent a skin forming. Cool.
  • 5
    Cut the pastry sheets in half and place one rectangle on each of the prepared trays. Leaving a 2cm border along all edges of the remaining two pastry sheets, cut slits at 3cm intervals across their width.
  • 6
    Spread the custard over uncut pastry, leaving a 2cm border around the edges; scatter berries evenly over custard. Brush around the border with the egg white, place remaining pastry over filling; press edges with a fork to seal.
  • 7
    Brush pastry with egg white; sprinkle with demerara sugar. Bake for about 30 minutes or until pastry is browned. Stand for 30 minutes before serving.

More From Women's Weekly Food