Thursday, December 30, 2010

Raspberry and Blackberry Tart

When the fruit stand has blackberries and raspberries for a mere $1.99, this is what I do with them!!

Raspberry and Blackberry Tart
2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup + 1 tbs melted butter

Tart: (modified from Laura Calder's recipe)
1 cup milk
1 vanilla bean, halved lengthwise and seeds scraped
3 egg yolks
1/4 cup sugar
2 tbs flour
1/4 cup heavy cream
1 lb fresh raspberries and blackberries

1. Prepare the crust by combining all three ingredients in a bowl. Press them into a 12 inch tart pan. Bake at 350 degrees for 10 minutes. Let cool.
2. Meanwhile, put milk in saucepan. Split the vanilla bean, scraping the seeds into the milk, then drop into the pot. Heat to a simmer, remove from heat, cover and set to infuse for 10 minutes.
3. Beat the egg yolks with sugar until pale (in an electric mixer). Beat in the flour. Pull the vanilla bean from the milk and gently and slowly whisk the milk into the egg mixture. (Do a little at a time, constantly whisking, so as to temper the eggs and not scramble them.)
4. Pour back into the saucepan, bring to a boil and cook for 1 minute. It thickens up fast!!! Remove from heat. Strain into a bowl, cover with plastic wrap (down on the custard, so no skin forms) and set aside to cool. (I put mine in the fridge.) When chilled, whip the cream and gently fold in.
5. Spread the pastry cream evenly over the crust. Arrange the berries neatly on top.

People, one word is all I have to say: AMAZING!!!!!!!!!!!!!

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