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Semolina and raspberry tart from Ottolenghi: The Cookbook (page 262) by Yotam Ottolenghi and Sami Tamimi

  • semolina
  • apricot jam
  • whipping cream
  • vanilla beans
  • raspberries
  • store-cupboard ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rosten on August 24, 2016

    Very very good. I also just made a rough pastry by pushing it into the springform pan after rolling out just a little. Also omitted apricot jam. Still a winner.

  • Astrid5555 on August 20, 2016

    This is one of the most delicious tarts I have made in a very long time. Despite my issues with rolling out the pastry, the baked crust had just enough crunch and cutting through with a fork works really well as compared to some other sweet shortcrust pastries I made in the past. The semolina custard is the best part of the tart and reminded me a lot of my childhood when my mum made something similar yet less rich without cream and egg when I was sick. The custard is then topped with fresh raspberries before it goes into the oven, the tartness of which complement the sweetness of the custard perfectly. Yum!

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