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Raspberry Sour Cream Tart

Raspberry Sour Cream Tart



1 1/3 cups (170g) plain flour
¼ tsp salt
100g butter, cubed & chilled
1 egg, lightly beaten
¼ cup (40g) CSR Pure Icing Sugar


200g frozen raspberries
2 tsps cornflour
300ml sour cream
½ cup (80g) CSR Pure Icing Sugar
3 egg yolks
grated rind of 1 lemon
1 tbsp lemon juice
2 tbsps plain flour
extra CSR Pure Icing Sugar, for dusting



  1. Place flour and salt in a food processor. Add butter and blend for 1 min or until mixture resembles coarse breadcrumbs.
  2. Combine egg and icing sugar and whisk with a fork. Add to the flour mixture and process for 6 seconds or until the mixture just forms a ball.
  3. Preheat oven to 200ºC conventional (180ºC fan forced). Roll pastry out between 2 sheets of baking paper to 4mm thickness. Line a 25cm flan tin with pastry. Trim excess pastry. Refrigerate for 30 mins. Line with baking paper and load with rice or beans and blind bake for 15 mins. Remove loading and bake at 180°C conventional (160ºC fan forced) for a further 10 mins.
  4. For filling, toss raspberries in cornflour and place in pastry case. Combine remaining ingredients together and whisk until smooth and pour over raspberries. Bake at 160°C conventional (140ºC fan forced) for 30 mins until set. Allow to cool for 10 mins before removing from tin. Dust with icing sugar and serve.

Serves: 8


This pastry recipe is easy to make and can be used in a variety of pie and tart recipes.
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