Monday, September 26, 2011

Quick Raspberry Custard Tart

You will want to make this.

I'm almost certain.

Most of all because it is fast and simple. Second to most of all it tastes great. No, it tastes fantastic.

Third to most of all, you probably have all of the ingredients already.

Butter. Who doesn't have butter? If you don't have butter in your fridge right now, call me. We need to chat.

Eggs are totally necessary. They're for breakfast and back-up dinners. If the only thing you have in your fridge is eggs, then you can still have dinner.

Whipping cream. Hmm...ok. So some people might not stock this. I recommend it though because you can easily jazz up a store-bought dessert with it to make people think you're fancy. Take ice cream for can melt some chocolate with cream to make a killer fudge sauce and pour it on top. How about a fool? No not me. I'm talking about a strawberry fool. Crumble some crispy  meringue into whipped cream with some fresh strawberries and you're good as gold.

Raspberries could be totally nameless in this recipe because they could be anything. Cherries, blueberries, strawberries, blackberries, sliced peaches and plums could all work in this recipe. Do you dig this?

Yup. I think it's time to dig in to this.

Quick Raspberry Custard Tart
Makes 8-10 servings

For the pastry crust:
6 tbsp unsalted butter, at room temperature
1/3 cup icing sugar
2 large egg yolks
¼ tsp salt
2 tsp milk
½ tsp pure vanilla extract
1 cup plus 2 tbsp all-purpose flour

For the filling:
5 oz fresh raspberries (about 1 ¼ cups)
2 large eggs
½ cup 35% whipping cream
1/3 cup granulated sugar
pinch of salt
½ tsp pure vanilla extract

To make pastry, combine butter, icing sugar, egg yolks, salt and milk in a large bowl and mash it all together with the back of a fork or a whisk until well combined. Sift in the flour and fold it in gently using a rubber spatula until the dough is hydrated and incorporated. Turn the dough out onto a clean work surface and gather it together in a smooth ball with your hands. Shape into a disk, wrap tightly with plastic wrap and refrigerate at least 2 hours.

On a lightly floured work surface, roll out dough into a round with just over 1/8-inch thickness and fit it into a 9-inch round fluted tart pan with removable bottom. Fold overhang dough over the edges and press firmly to create a thicker crust. Pull away excess dough that gets pushed up over the edge to keep it level with the sides of the pan, or roll your rolling pin over the pan to cut the excess dough right off. Refrigerate until dough is very firm, at least 30 minutes.

Preheat your oven to 350°F.

Prick pastry all over with a fork and bake on center rack of oven until edges are golden brown, about 15-18 minutes. Reduce oven temperature to 325°F and transfer tart to wire rack to cool.

Randomly place raspberries over cooled pastry crust. To make the filing, whisk together eggs, sugar and salt in a medium bowl until smooth. Whisk in cream and vanilla until well blended. Pour custard over raspberries. Place the tart on a baking sheet and bake on center rack until filling is slightly puffed, another 20-25 minutes. The filling should be set around the edges and slightly wobbly in the center. Transfer the whole baking sheet with the tart to a wire rack and let cool completely. Dust with icing sugar immediately before serving.
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