As a rule I don’t like fruit desserts. Desserts should be chocolate or at the very least made entirely of butter. I’ve been on a chocolate tart kick lately (my mom even threatened to write our Remy’s name on the birth certificate as Tart Bunting). Since the chocolate tart was starting to make guest appearances in my dreams, I decided it was time to come up with a new version – the raspberry tart. Don’t worry this one has a lot of butter.
What I particularly love about this recipe is how easy it is. It takes a total of 20 minutes of prep work (plus chill time) and voila – you have an impressive and fresh dessert (or breakfast, NEVER JUDGE ME). I adapted this recipe from one I found on Food and Wine.
To Note about this Tart
The most important thing is to not scramble the eggs when you combine the milk mixture. You want them to cook without turning into and a sugar milk omelette. This is why you add a half a cup of milk first.
You can also really use any kind of berry for this dessert. I’ve also tried strawberries and blueberries. Although, the strawberries can be too large, making the tart difficult to cut and eat. I bet wild strawberries would be divine though!
Ingredients
Tart Crust (I suggest this recipe).
2 cups of whole milk
2 teaspoons of pure vanilla extract
1/4 cup of cornstarch
1/2 cup of sugar
2 eggs
4 tablespoons of butter
1.5 pints of raspberries
1. Prepare the crust and let cool.
2. In bowl whisk together sugar, corn starch and eggs.
3. In sauce pan combine vanilla and milk and bring to a rolling boil.
4. Pour 1/2 cup of the milk mixture into the sugar mixture and whisk together.
5. Whisk in entire sugar mixture into sauce pan and stir until very thick. Remove from heat.
6. Stir in butter and strain cream through fine mesh strainer. Cover with plastic wrap and chill at least an hour.
7. Spread cooled cream onto tart crust. Top with berries, starting in the middle with the largest berries and working your way out.
8. Return to fridge to chill for an additional hour at least. This tart is best when it’s had at least a couple hours to set in the fridge.
You don't need a culinary degree to make sophisticated food. I want to improve your food education. Sometimes I travel and wear new clothes, and I'll tell you about that, too.
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