SOOT. LOVES SERIES | Raspberry tart with thelookalikes


SOOT friends and dream sisters, Maya and Chelsea, (AKA thelookalikes), are two of the best home cooks I have ever met. Their instagram is full of fun, film and food that will keep you constantly scrolling. Their cooking is often inspired by their Italian heritage but today the girls have whipped up a delicious fresh raspberry tart - we suggest cooking along with a glass of pet nat!


Melted unsalted butter / 100g

Sugar / 1/3 cup

Vanilla extract / 1/4 teaspoon

All purpose flour / 1 cup plus 1 tablespoon

Salt / pinch


Caster sugar and brown sugar mixed / 1/2 cup

Eggs / 2 large 

Salt / pinch

All purpose flour / 1/2 cup

Vanilla extract / 1 teaspoon

Diced unsalted butter / 1/2 cup

Fresh raspberries / punnet 


For crust 

Preheat oven to 190 degrees with oven rack in middle tray

Using fork, mix melted butter, vanilla and sugar in a bowl. Add flour and salt and stir until mixed together

Transfer the dough to your tart tin (be sure to use one that has a removable bottom) 

Using your finger tips press dough into the bottom and sides of the tart tin

If you have some baking beads spread them around the bottom of the tart tin for blind baking (this is not essential so don't worry if you don't have any) 

Bake for 12-15 minutes or until crust is golden

Leave aside to cool 

For filling

Whisk eggs, sugar and salt in a bowl until blended together. Add flour and vanilla mixing together until smooth

Cook butter in a heavy based saucepan (preferable with a white bottom so you can see when it goes brown) over medium heat. You want to brown the butter but be careful not to burn it. About 6 minutes or until you can smell the nutty flavour

Transfer the butter into a glass measuring jug and slowly whisk the butter into sugar mixture until well combined

Place raspberries pointed side up on the tart ( you can arrange these however you like. I used concentric circles)

Pour brown butter mixture evenly over raspberries

Pop tart back into the oven, make sure you put some baking paper on the tray underneath the tart incase it leaks

Bake for 30-40 minutes or until mixture is golden and knife comes out clean

Serve with fresh raspberries and cream or ice cream