Founder of Violet Cakes, Claire is known for naturally flavoured, ingredient-led baking where quality speaks for itself.
This tart lets Tahitian vanilla shine — floral, delicate and beautifully aromatic.
Ingredients:
500ml whole milk
1 Vanilla Mart Tahitian pod (seeds scraped)
4 egg yolks
80g caster sugar
40g cornflour
Method:
- Gently heat milk with the vanilla pod and seeds.
- Whisk yolks, sugar and cornflour.
- Fold in dry ingredients.
- Combine, return to low heat and cook until thick.
- Pour into a baked tart shell, top with fresh raspberries and chill until set.
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