To use up that raspberry pastry cream I made recently, I made some sweet pastry for raspberry tarts. I doubled the recipe to use up the 2 yolks I had left since this dough can be frozen for a good few months. Here’s a recipe to use up yolks and icing sugar makes this dough more delicate.

(makes a 18cm tart)


  • 100g plain flour
  • 50g cold butter, cubed
  • 1 tbsp icing sugar
  • 1 tbsp cold water
  • 1 egg yolk
  • a inch of salt


  1. Combine flour, icing sugar and salt in a bowl.
  2. Add cubed, cold butter and rub into the flour mixture till it resembles coarse sand.
  3. Add the egg yolk and water till the dough comes together.
  4. Tip the dough out in a work surface and knead till smooth.
  5. Shape into a disc and chill for at least 30 minutes before use or freeze for up to a few months.
  6. To use, take frozen dough out to thaw in fridge overnight.
  7. On day of bake, take dough out for about 20 minutes before rolling out thinly to line a 18 cm tart tin.
  8. Preheat oven at 180 degrees C.
  9. Line tin lined with dough and line parchment paper on top of dough and weigh the dough down with baking beans and bake for about 20 minutes.
  10. Remove tart from oven, remove baking beans and parchment paper and bake for another 5 to 10 minutes till top is golden brown.
  11. Remove from oven and allow to cool completely before filling the tart case.

I already have a sweet tart dough recipe that works, but this one uses up the yolks, so here! Try!