RASPBERRY CUSTARD PIE
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Roll pate brisee to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie dish, and trim edges, leaving a 1-inch overhang. Tuck overhang under so edges are flush with rim, and crimp edges. Prick bottom of dough with a fork. Freeze for 15 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 25 to 30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10 to 15 minutes. Let cool on a wire rack.
- Reduce oven temperature to 350 degrees. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining 1/4 cup sugar, and the salt in a medium bowl. Spoon berries into crust, then pour in cream mixture, filling to just below the rim.
- Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover, and refrigerate for at least 2 hours (or up to 1 day). Garnish with fresh raspberries, and serve cold.
RASPBERRY CUSTARD TART
Our Test Kitchen created this pretty dessert to help you impress guests at your next gathering. With a yummy raspberry layer and nutty homemade crust, it's hard to believe that a slice isn't an invitation to stray from healthy eating goals.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set. , In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.
Nutrition Facts : Calories 198 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 44mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY, LEMON & FRANGIPANE TART
The most stunning summer dessert ever; raspberry, lemon and frangipane tart
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 2h
Yield 10 generous slices
Number Of Ingredients 22
Steps:
- To make the pastry, put the flour and butter in a large bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Tip in the sugar, lemon zest and a pinch of salt and mix slightly. Now work in the egg yolk and vanilla extract until you have a smooth dough. Roll the dough into a ball, wrap in cling film and chill for at least 1 hour (or up to 2 days).
- While the pastry is chilling, make the lemon crème pâtissière (lemon custard). Put the egg yolks and sugar in a bowl and whisk together using a balloon whisk for 1-2 minutes until the mixture turns pale. Tip in the flour and cornflour and mix well. Put the milk and lemon zest in a saucepan and bring to the boil. Pour the boiling milk over the mixture in the bowl, whisking continuously until everything is smooth.
- Pour the custard into the pan, place over a medium heat and simmer for 2 minutes, stirring continuously until it has thickened. Remove the pan from the heat and stir in the lemon juice and butter. Pour the custard into a clean bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then put in the fridge until completely cold. (The custard will keep in the fridge for up to 2 days.)
- To make the frangipane (almond cream), tip all the ingredients into a bowl and mix until everything is well combined. (The frangipane will keep in the fridge for up to 4 days.)
- On a floured surface, roll out the chilled pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart tin. Trim the pastry with a small knife but leave a lip hanging over the edge. Chill the tart case for at least 1 hour - if you have room to put it in the freezer, this would be ideal.
- Put a baking tray in the oven and preheat the oven to fan 180C/ conventional 200C/gas 6. Using a spatula, stir the crème pâtissière until smooth, then spread three quarters of it over the base of the tart case.
- Spoon the frangipane into a piping bag fitted with a smallish nozzle (about 1cm). If you don't have a piping bag, spoon the mixture into a tough plastic bag, squeeze it into the end, then cut off the tip. Pipe lines of frangipane evenly over the custard. Don't worry about the gaps, as the frangipane will spread while cooking.
- Put the tart tin on the hot baking tray and bake for 30-40 minutes until the frangipane is golden brown and the pastry is biscuity brown. The frangipane will puff up during the baking. Trim off the overhanging pastry with a small knife to give a professional finish. Lift the tart and base from the tin and leave on a wire rack to cool completely.
- To make the topping, put the cream in a bowl and lightly whip until billowy. Using a spatula, gently fold the remaining crème pâtissière into the cream, then spread the mixture evenly over the frangipane.
- Arrange the raspberries on top, placing them upside down in concentric circles as closely as possible. Put the jam and kirsch in a small pan and bring to the simmer, stirring, until it lightly coats the back of the spoon. Using a pastry brush, gently brush the raspberries with the glaze. Cool slightly, then, using a palette knife, ease the tart off the base on to a serving plate.
Nutrition Facts : Calories 579 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium
RASPBERRY CUSTARD TART
The berries should look as though they have simply tumbled onto the tart, so don't be fussy when arranging them on the custard filling. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and Williams-Sonoma, published by Weldon Owen, San Francisco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Yield Makes one 10-inch tart
Number Of Ingredients 8
Steps:
- Roll out pastry sheet to a 12-by-14-inch rectangle. Line a 10-inch ceramic tart dish with pastry, pressing it into bottom and up side of dish. Trim edge, leaving 1/2 inch to hang over rim of dish. Refrigerate dough 20 minutes.
- Preheat oven to 400 degrees. Prick dough all over with a fork. Generously line shell with parchment, and fill with pie weights or dried beans. (Parchment should drape over rim of dish to prevent shell from overbrowning.) Bake shell 35 minutes. Remove parchment and weights, and bake shell until pale golden brown, about 2 minutes more. Let shell cool 5 minutes. Reduce heat to 350 degrees.
- Meanwhile, make the filling: Whisk together creme fraiche, sugar, vanilla, salt, eggs, and flour in a medium bowl until smooth.
- Pour filling into tart shell, and bake until custard is set, about 20 minutes. Let cool on a wire rack 30 minutes. To serve, top tart with raspberries.
RASPBERRY CUSTARD CUPS
Elegant enough for guests. According to Food52, these custard cups are the brilliant lovechild of raspberry cheesecake and crème brulée. Your Best Raspberries Contest Winner! by SLD. Note: Chill time required.
Provided by gailanng
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the sugar, egg, flour and cornstarch; mix well.
- Add the milk and vanilla. Stir well with a wire whisk.
- Bring to a boil over medium heat, whisking constantly. Cook and stir for 5 to 7 minutes, or until the custard thickens. Pour into a bowl.
- Add the softened cream cheese. Stir for two minutes or until the cheese melts. Cover and refrigerate for 30 minutes or until the custard cools.
- Preheat the broiler. Pour the custard into six oven-proof custard cups set on a baking sheet. Press the berries into the custard. Broil four inches from the heat for two minutes or until the custard is golden in color.
- Sprinkle with the brown sugar. Set aside for one to two minutes or until the sugar melts. Alternately, if you want the sugar to brulée, put them back under the broiler briefly. Be sure to watch them carefully and pull them out when the sugar is bubbly but before it burns.
Nutrition Facts : Calories 210.9, Fat 9, SaturatedFat 4.8, Cholesterol 57.5, Sodium 95.8, Carbohydrate 29.6, Fiber 2.7, Sugar 22.5, Protein 4.1
BAKED RASPBERRY CUSTARD
This is a absolutely wonderful, yet easy-to-make dessert which can be simple or elegant. It consists of a 'no fail' baked custard filling with fresh raspberries. The custard is mildly sweet and the fresh raspberries add a fresh tartness to the flavor. This dessert will impress anyone and trust me, everyone will ask for the recipe. Serve plain as a 'simple' dessert or add to the elegance by adding a dollop of creme fresh with a fresh raspberry to really give a nice presentation. Add a little mint leaf on the side, this will impress everyone. Serve warm or allow to cool for a firmer consistency.
Provided by Sweet Pickles Mom
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 50.7 g, Cholesterol 122.9 mg, Fat 7.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 3.5 g, Sodium 153.3 mg, Sugar 38.7 g
LEMON CUSTARD TART WITH RASPBERRIES
This tart is one of my most favorite company desserts. It's quick and easy to make, looks beautiful and tastes light and refreshing after a meal.
Provided by Geema
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375, and place rack in center of oven.
- Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
- Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
- Add the lemon and orange juice and switch the machine on and off quickly just to combine.
- Pour the filling into the prebaked pastry shell.
- Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
- Remove from oven and place on a wire rack to cool completely.
- This tart can remain at room temperature for several hours before serving.
- Up to 2 hours before serving, cover with washed and dried berries.
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.)
RASPBERRY CUSTARD TART
Who does not enjoy a nice and sweet slice of fruit tart, especially a fresh raspberry custard tart? Fruit tarts are easy...
Provided by Sarah
Categories Desserts
Time 30m
Yield 6-8
Number Of Ingredients 14
Steps:
- Instructions MAKE THE CRUST: 1. Add the flour and sugar into a large bowl and mix. Add the melted butter and mix well. It may look a little "crumbly." Add the water, egg yolks, and salt and mix thoroughly. Feel free to use your hands to make a nice ball of dough. 2. Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes to an hour. After 30 minutes to an hour, remove the dough from the fridge, spread it in a tart mold, and bake for 15 minutes at 355°F. Remove and cool. 3. Take a fork and gently poke the bottom of the pan, perforating the dough randomly. Set foil or parchment paper on top of the dough, then place ceramic pie weights (baking beans) on top of the crust, and prebake the crust in the oven for around 15 minutes at 355 degrees. MAKE THE CUSTARD: 1. Mix the egg yolks with the sugar. Whisk well. Add the flour (or cornstarch) to the eggs and sugar mixture and mix thoroughly. Add 1/2 cup of milk to thin. 2. Heat the remaining milk on the stove on medium. When the milk is warm (after 3-4 min), add the eggs/flour/sugar/milk mixture and the split and scraped vanilla bean. Whisk until boiling. When it boils, your custard should already be thick and creamy. 3. Spread the custard thoroughly over the crust and top with raspberries (or any kind of fruits you like). Sprinkle with powdered sugar. Bon appétit!
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
RASPBERRY AND LIME CUSTARD TART
Categories Milk/Cream Food Processor Egg Fruit Dessert Bake Raspberry Lime Summer Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 tart
Number Of Ingredients 15
Steps:
- Make shell:
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
- On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8 inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Chill shell, covered, 1 hour, or until firm.
- Preheat oven to 400° F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 10 minutes. Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
- Reduce temperature to 250° F. and transfer pan to a baking sheet.
- Make custard:
- Whisk together custard ingredients.
- Pour custard into tart shell. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.) Tart may be prepared up to this point 1 day ahead and chilled, covered.
- In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top.
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5/5 (9)Category DessertsCuisine CanadianTotal Time 4 mins
- In the bowl of a food processor, combine the flour, salt and sugar. With the processor running on low, add the butter, a few cubes at a time, and continue processing until you have a coarse, sandy mixture.
- Preheat the oven to 375F. Arrange the tart pans on a baking sheet, and prick the bottom of each shell a few times with a fork. Bake for 10-12 minutes, or until the pastry is dry to the touch and a pale golden-brown.
- In a small saucepan set over medium-high heat, combine the whipping cream and milk. Heat up the mixture, stirring constantly, until wisps of steam start to rise from the surface and it's just starting to simmer. Remove from heat immediately.
RASPBERRY CUSTARD TART RECIPE - NANCY SILVERTON | FOOD & …
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- Puree the raspberries in a food processor or blender. Strain the puree through a fine sieve set over a medium bowl and discard the solids. In a small heavy saucepan, bring the sugar and water to a boil. Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes. Reduce the heat to low and carefully stir in the raspberry puree until smooth. Stir in the butter, then remove from the heat and stir in the salt. Let the raspberry sauce cool completely.
- In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes.
- On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm.
- Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
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- Make the pastry. Beat the butter and sugar together until fluffy, then gradually beat in the egg yolks. Add the flour and salt and mix until you can form a dough. Knead briefly, shape into a ball, wrap in cling film and chill for at least 10 minutes.
- Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to the thickness of a 50p coin and use to line a deep (3cm), 23cm fluted tart tin. Prick the base all over with a fork and line with baking paper. Fill with baking beans or rice. Place on a baking sheet and blind-bake in the oven for 10 minutes. Remove the beans/rice and paper and return to the oven for a further 5 minutes until the pastry is lightly golden and crisp.
- Whisk the eggs, egg yolks, sugar, vanilla seeds and cornflour together in a bowl. In a clean pan, heat the cream with 3 of the thyme sprigs until almost boiling, then pour over the egg mixture. Stir to make a custard.
- Reduce the oven temperature to 180°C/fan160°C/gas 4. Strain the custard into the pastry case and sprinkle over the raspberries and the remaining thyme sprigs, leaves stripped or broken into pieces. Bake for 25-30 minutes until lightly set.
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Category Desserts
- To make the pastry, place the flour, butter and sugar into a bowl. Gently and quickly rub the ingredients together into the consistency of bread crumbs (or you can use a food processor to blend to the same consistency).
- Using your hands flatten the dough to about 2cm/1in thick. Wrap in cling film or grease proof paper and refrigerate for 30 minutes.
- When you are ready to roll out the pastry, remove the pastry from the fridge and place between two large sheets of cling film. Roll out with a rolling pin until 3mm (1/8 inch) thick and until the circle formed is big enough the line the base and side of the tart tin.
- Remove the top layer of cling film. Take the cooled tart tin from the fridge. Slide your hand palm up under the bottom layer of cling film with the pastry on top.
- To blind bake the pastry, remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid.
- To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and add a pinch of salt.
- Place the milk in a saucepan, take the vanilla pod and score down the length with a knife add the pod to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes.
- Remove the vanilla pod and then slowly add the hot milk to the egg mixture, whisking all the time. Pour the mixture back into the pan and reduce the heat to low.
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