I used to make this pie frequently when planning for a dinner party, I had no choice; my guests insisted on it as it was so good!
What can't you like when rich buttery pastry, crisp and light; marries with cream, egg yolks, sugar, vanilla and RASPBERRIES!
I have decided to share it here with you today my Dear Steemian friends.
Raspberry Crème Brulee Tart
Firstly, lets make the pastry case:
Ingredients for the Pastry Case:
90g (3 1/2 ozs) Butter
65g (2 1/2 ozs) Sugar
3 Egg yolks
200g (7 ozs) Plain (all purpose) Flour
Method:
Collect the ingredients together, ready to use.
Firstly make sure the butter is soft but not runny, as if you are making a cake.
Add the sugar and beat until combined.
Add the egg yolks and beat again.
Sieve the flour and add to the mixture with a good pinch of salt.
Bring this all together into one mass of dough.
Wrap in cling film and put into the fridge for half an hour to firm up a little.
Begin to roll out the dough,
until it is slightly larger than the tin and sides.
Carefully pick up the dough using the rolling pin and transfer to the tin.
Press over the bottom
Prick over the bottom of the pastry case
Line with aluminum foil, or parchment paper and
Bake blind in the oven until the sides begin to colour. 190C (375F/Gas 5) for 10 minutes.
Carefully take out the foil and baking beans; bake for a further 5 minutes until the base is golden brown; leave on one side while you prepare the custard filling.
Turn down the oven to: 160C (325/Gas 3)
Brulee Custard:
Ingredients:
400 ml (13 fl ozs) Milk
300 ml (10 fl ozs ) Double (heavy) Cream
7 egg yolks
90 g (3 1/4 ozs Sugar
1 Vanilla Pod or 1 tsp Vanilla Extract
Collect
Separate the egg yolks from the whites, keeping the whites for future use.
Place into a bowl
Whisk
Meanwhile, put the milk and cream into a pan with the Vanilla pod, bring to boiling point.
Pour over the egg mixture
Pass through a sieve to remove any bits
If using a vanilla pod, split it lengthways and using a knife, strip the black seeds from a pod and add to the custard. If using extract just add a teaspoon, and whisk in.
Completing the Tart:
Cover the pastry base with as many raspberries as you like; fresh or frozen can be used. Surprisingly, frozen raspberries keep their colour during cooking, while fresh tend to go slightly browner! If using frozen, use them frozen, not thawed out.
Pour over the custard only filling to the 2/3rds line up the pastry sides.
Put into the oven on a tray, and carefully fill up the tart with the remainder of the custard. You wont spill any custard onto the sides of the tart by using this method, and can really fill it up.
Bake in the oven until the custard is just set - about 40 minutes.
Leave to set up little before trimming off the excess pastry around the top. Use a serrated knife with a sawing action to get a neater effect.
Take out of the tin and onto your serving plate. A loose bottomed pie tin makes this easy to do.
You can sieve some icing sugar on top to finish it off; or you could sprinkle sugar on top and caramelize it like a proper brulee. Careful you don't burn the pastry edge though!
Serve warm or cold, it does not matter.
You and your family will be really impressed with this deliciously rich, custard tart. The raspberries really marry well with the rich custard, added to the buttery and crisp pastry; it really is:
Heaven on a plate!
Please my Dear Steemian Friends....
because I would really love to know what you think. :)X