This is another ottolenghi favourite of mine. I especially love the texture that the semolina gives to the filling. The filling also has quite a subtle flavour which works if you don’t have a major sweet tooth. You could use blueberries or cherries to replace the raspberries in this one .
The pastry recipe they use is also a good one, so bookmark it for any other recipes that call for a sweet pastry. The only issue I found was that the Ottolenghi recipe says to roll out the pastry and place it in the tin…that ain’t happening in this brisbane climate…it is a pretty soft pastry so just falls apart when you try to do that. I would suggest moulding it into the tin which works as long as you grease the tin first – it might not look as picture perfect as it should, but I like to think of it as a rustic version!
ingredients – sweet pastry
165g plain flour
50g icing sugar
grated zest of 1/2 lemon
90g cold butter (add a pinch of salt to the recipe if using unsalted) chopped into cubes
1 free-range egg yolk
1 tbsp cold water
ingredients – semolina filling
80g butter
180ml pouring/whipping cream
345ml milk
60g caster sugar
vanilla pod
60g semolina
1 egg
200g raspberries
method – pastry
Place the dry ingredients in a bowl and between your hands, rub together with the butter cubes until the mixture forms small breadcrumbs. Alternatively, you can use a food processor and form the same consistency.
Add the egg yolk and cold water and mix with your hands just until it all comes together. use a little more water if required.
Remove from the bowl and knead briefly on a lightly floured surface. Roll into a disc, wrap in clingwrap and place in the fridge until required.
method – semolina tart
Grease an 18cm spring form tin with butter or oil.
If in a cold climate, you can roll the pastry out on a lightly floured work surface until 3mm thick and until it covers the tin base and up the sides. Line the tin with the pastry and if there is any excess, cut with a knife. Place in the fridge for 30 minutes to set.
If in hot weather, the pastry will become warm quickly – it may not be the correct way to do things, but it works for me just fine… roll it out with a rolling pin but not too thin or it will fall apart. Place in the greased tin and using your fingers, mould to fit – it should come at least 3cm up the sides, and should be roughly 3mm thick all round. Place in the fridge for 30 minutes to set.
If using frozen raspberries, remove from the freezer, place on a paper towel and allow to thaw.
When ready to bake the pastry, Preheat the oven to 170 degrees celsius. Cut out a circle of baking paper and line the pastry with it. Fill with baking beads, rice or dry beans – enough to reach up the sides of the pastry so it does not collapse during baking. Bake the case blind for 25-30 minutes, remove from the oven and discard the paper & weights.
To make the semolina filling, place the butter, cream, milk and sugar in a small – medium sized saucepan. Cut the vanilla pod open length-ways and scrape out the seeds (I like to call them vanilla caviar!) and place them, with the empty vanilla pod into the pot. Bring the contents of the pan to the boil and then, pouring in a slow stream, whisk in the semolina. Continue whisking until the mixture comes back to the boil and thickens like porridge. Remove from the heat, remove the vanilla pod and whisk in the egg.
Pour the mixture into the pastry case, level the mixture with a spatula or similar and push in the raspberries (keep a few for garnishing at the end). bake for 25 minutes or until the filling is slightly golden. Allow to sit for 5 minutes before removing from the tin.
The Ottolenghi recipe then melts 50g apricot jam with a tablespoon of water and uses this to glaze the tart – however i don’t think the tart needs it.
Serve with remaining raspberries.
