(Rasp)berry custard tart in a cookie crumb crust. Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. A little Background on This Recipe.
Ingredients of (Rasp)berry custard tart in a cookie crumb crust
- Prepare of Crust.
- It’s 1 1/2 cups of cookie crumbs.
- Prepare 1/4 cup of sugar.
- You need 1/3 cup of butter, melted.
- Prepare of Custard filling.
- You need 1/2 cup of sugar.
- You need 2 tbs of all-purpose flour.
- Prepare 1 cup of heavy cream.
- You need 1 of large egg.
- It’s of Berries.
- You need of 1 lb/450 gr of berries.
- It’s 1/4 cup of sugar.
- It’s 1/4 tsp of salt.
Raspberry Custard Bars with an Almond Shortbread Crust is one of those desserts that can easily turn into breakfast or an afternoon pick-me-up. Creamy, tangy and lots of nutty! There's nothing as delicious as an almond shortbread crust to host a creamy custard and fresh raspberries. This post and recipe was created for #SummerDessertWeek!
(Rasp)berry custard tart in a cookie crumb crust step by step
- Preheat the oven to 350F/180C..
- Make the crust by whisking together the crumbs and the sugar, then pour in the melted butter and thoroughly combine. Press them evenly into the pie tin. Refrigerate for at least a half-hour before using. To make the crumbs, I buy cheap butter cookies, break them up, and toss them in the blender..
- For the custard filling, whisk together the sugar and flour in a bowl, then add the cream and egg, and whisk the whole mixture until thoroughly combined..
- For the berries, mix them with the sugar and salt in a separate bowl. NOTE: I've used frozen berries for this recipe plenty of times and they work just fine but just be sure to defrost them first. Also, if using a smaller tin, use fewer berries, naturally..
- Spoon the berries into the crust, then pour in the custard mix. Like I said, I used a smaller tin so I had some custard mix leftover. Meh, I'll live..
- Cook on the center rack for 45 minutes or so. The center should be a bit wobbly still (if making a smaller size, start checking on it after 40 minutes). Take it out of the oven, let it cool completely on a wire rack, and then refrigerate for at least two hours before serving..
I. (Rasp)berry custard tart in a cookie crumb crust Incredibly easy recipe that I filched from the Internet years ago and made today for a going-away party. I used raspberries because I had some in the house but can be made, of course, with your berry of choice. Place the pie plate on a baking sheet to catch any spills. Rinse and gently pat the raspberries dry with a paper towel. Place the raspberries over the bottom of the prebaked crust and pour the filling on top.