Crushed raspberry tart

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Recipe's preparation

Puff pastry

Preheat the oven 200 deg C (355 deg F)  Roll out the dough on a lightly floured surface to 3mm thickness & trim to a 20cm square.  Cut 8 strips measuring 1cm X 20cm from the remaining dough.  Place the dough square on a baking tray lined with non-stick baking paper.  Brush the square with the egg white & place half the strip around the border, pressing gently to seal.   Brush the borders with eggwhite & place the remaining strips on top.  Prick the base with a fork.  Cover the dough with plastic wrap & chill for 30 minutes.

2.   Remove the plastic wrap & sprinkle the dough with the castor sugar.  Bake for 20 minutes or until crisp & golden.   Cool.

3.   While the pastry is cooking make the sour cream filling.   Place the sour cream, cream & brown sugar in Thermomix & whisk speed 4 until combined & smooth.   Place half the raspberries in a bowl with the icing sugar & crush lightly (about 5 sec speed 3).   Fold the ramining raspberries & set aside.

4.   To serve, spread the sour cream filling over the base of the pastry &          spoon over the raspberries.