Raspberry and Kadayif Tart Recipe

Ingredients

For Kadayif
400 g kadayif
6 tbsp melted İçim butter

For the syrup;
500 g powdered sugar
350 ml of water
1 cinnamon stick

For the cream;
4 cups granulated sugar
4 eggs
1000 ml İçim Milk
1 vanilla pod
(cut lengthwise)
2 tea cups flour
4 tbsp İçim Butter

For the raspberry sauce;
600 g raspberries
4 tea cups powdered sugar
2 tablespoons lemon juice

For service;
Kaymakli Ice Cream

Preparation

Preheat the oven to 180°C. Grease a 20 cm round cake mold. Mix the kadayıf in a bowl with the melted İçim Butter with your fingertips, then press it into the bottom of the mold. Put in the oven and bake for 8-10 minutes until golden. Put the syrup ingredients in a saucepan over medium heat, then turn on the heat and bring to a boil, stirring to dissolve the sugar. After boiling for 1 minute, pour it over the kadayif and let it cool. Take the cinnamon stick out and put it in your now empty saucepan. In another bowl, beat the eggs with the sugar for 1-2 minutes. Add İçim Milk to the pot with cinnamon in it, add the vanilla pod and cook over medium heat until it boils. Add the flour to the egg and sugar mixture. Pour the ingredients into the hot İçim Milk through a sieve. Whisk well and turn the heat down. Continue whisking until it boils. Add İçim Butter at the end and whisk, then remove from the stove. Pour the cream so that it covers the kadayif and put it in the refrigerator after it has cooled. To prepare the sauce, drain the raspberries and put them in a bowl. Stir the raspberry juice with the sugar and lemon juice over high heat until boiling. After the sugar has dissolved, add the raspberries and boil for another 5 minutes. Slice your tart, serve it sliced and garnished with raspberry sauce and powdered sugar, with clotted cream ice cream on the side or on top.