Raspberry Tart

Base

12 Digestive biscuits (USA Graham Crackers)
1/2 cup melted butter

Cooking method:

Crush biscuits (Graham Crackers)
Add butter, mix thoroughly
Press into deep pie dish (9" [23cm] diameter)
Bake for 5 min at 180c/350f/gas 4

Filling

1 punnet (400g) raspberries
3oz (75g) plain flour
4oz (100g) sugar
3 large eggs
1/2 pt (300ml) double cream

Cooking method:

Put raspberries into pie dish
Beat together flour, sugar and eggs
Add cream and stir well
Pour filling over raspberries
Bake at 180c/350f/gas 4 for 35-45 minutes until the filling is cooked
Can be served warm or cold

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