Raspberry And Brown Sugar Custard Tart Recipes

PEACH-RASPBERRY STREUSEL TART

Steps:

• Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
• Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
• Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.

BAKED RASPBERRY CUSTARD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
• Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
• Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
• Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.

RASPBERRY-PLUM CRUMB TART

Steps:

• Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
• Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, the light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until the crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form the crust. Set remaining crumb mixture aside.
• Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
• Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
• In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in the egg, the egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.

RASPBERRY CREME FRAICHE TART

Steps:

• Place baking sheet in bottom of oven.
• Pre-heat oven to 375 degrees.
• Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
• Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
• Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
• Add flour, beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.
• Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
• Spread custard over batter.
• Arrange berries 1/4 inch apart atop custard.
• Sprinkle tart with 2 tablespoons sugar.
• Bake tart until set and brown around edges, about 45 minutes.
• Cool.
• Remove pan sides.
• Place tart on platter. Dust with powdered sugar if desired.
• **Creme Fraiche - heat 1 cup whipping cream to 85 degrees. Remove from heat; mix in 2 tablespoons of buttermilk. Cover; let stand in warm draft-free aea until slighty thickened, 24 - 48 hours depending on temperature of room.

RASPBERRY AND BROWN SUGAR CUSTARD TART

Steps:

• Blend 1 1/4 cups flour and 1/2 teaspoon salt in processor. Add chilled butter; using on/off turns, process until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in, forming double-thick sides. Freeze crust 15 minutes. Bake until crust is golden, about 40 minutes. Reduce oven temperature to 350°F.
• Line warm tart shell with raspberries. Whisk remaining 2 tablespoons flour and brown sugar in medium bowl to blend. Whisk in eggs, melted butter, and cream. Scrape in seeds from vanilla bean; discard bean. Pour enough filling over raspberries to fill crust to just below edge (discard any remaining filling). Place tart pan on baking sheet. Bake until custard is set, puffed, and golden, about 35 minutes. Cool at least 3 hours; serve at room temperature. (Can be made 1 day ahead. Cover and store at room temperature.)