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Recipe: Appetizing (Rasp)berry custard tart in a cookie crumb crust

(Rasp)berry custard tart in a cookie crumb crust. A homemade crust made with ginger cookie crumbs complements the maple syrup in this frozen refresher. It's a cool yet comforting finale to a holiday meal. —Deirdre Cox, Kansas City, Missouri A little Background on This Recipe. This recipe is basically a slightly more glamorous take on a classic raspberry custard pie.

(Rasp)berry custard tart in a cookie crumb crust Raspberry Custard Bars with an Almond Shortbread Crust is one of those desserts that can easily turn into breakfast or an afternoon pick-me-up. Creamy, tangy and lots of nutty! There's nothing as delicious as an almond shortbread crust to host a creamy custard and fresh raspberries. You can cook (Rasp)berry custard tart in a cookie crumb crust using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of (Rasp)berry custard tart in a cookie crumb crust

  1. Prepare of Crust.
  2. You need 1 1/2 cups of cookie crumbs.
  3. You need 1/4 cup of sugar.
  4. Prepare 1/3 cup of butter, melted.
  5. Prepare of Custard filling.
  6. You need 1/2 cup of sugar.
  7. Prepare 2 tbs of all-purpose flour.
  8. You need 1 cup of heavy cream.
  9. Prepare 1 of large egg.
  10. It's of Berries.
  11. It's of 1 lb/450 gr of berries.
  12. It's 1/4 cup of sugar.
  13. It's 1/4 tsp of salt.

This post and recipe was created for #SummerDessertWeek! Raspberry Custard Tart With Cookie CrustThe vanilla cookie crust in this tart is simplest the start of the scrumptious flavors, with a layer of vanilla coconut milk custard sweetened with maple syrup and set with gelatin, and a topping of clean, candy, juicy raspberries piled over the custard filling. Tuck the overhang under to make a nice rolled edge around the pie, and then flute the edges to make a decorative edge. Showcase ripe summer fruit with our collection of delicious pies and tarts.

(Rasp)berry custard tart in a cookie crumb crust instructions

  1. Preheat the oven to 350F/180C..
  2. Make the crust by whisking together the crumbs and the sugar, then pour in the melted butter and thoroughly combine. Press them evenly into the pie tin. Refrigerate for at least a half-hour before using. To make the crumbs, I buy cheap butter cookies, break them up, and toss them in the blender..
  3. For the custard filling, whisk together the sugar and flour in a bowl, then add the cream and egg, and whisk the whole mixture until thoroughly combined..
  4. For the berries, mix them with the sugar and salt in a separate bowl. NOTE: I've used frozen berries for this recipe plenty of times and they work just fine but just be sure to defrost them first. Also, if using a smaller tin, use fewer berries, naturally..
  5. Spoon the berries into the crust, then pour in the custard mix. Like I said, I used a smaller tin so I had some custard mix leftover. Meh, I'll live..
  6. Cook on the center rack for 45 minutes or so. The center should be a bit wobbly still (if making a smaller size, start checking on it after 40 minutes). Take it out of the oven, let it cool completely on a wire rack, and then refrigerate for at least two hours before serving..

From classic blueberry pie to Ontario sour cherry pie to a pretty peach pie recipe, get ready to enjoy one of these simple and decadent desserts. This is an easy Custard Tart with Date and a cookie crust because I know there are people out there that do not like making pastry. Yep, I know that, but it doesn't make me loving pastry making any less. I find it hard to believe but I am willing to provide a recipe that by-passes the pastry bit. Whisk the eggs in a large bowl until light and lemon colored.

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