Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, (rasp)berry custard tart in a cookie crumb crust. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Grain free and paleo raspberry custard tart with a vanilla cookie crust. Gluten free, dairy free, soy free with grass fed gelatin. This grain free and Paleo friendly Raspberry Custard Tart is a summer dessert everyone will love.
(Rasp)berry custard tart in a cookie crumb crust is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. (Rasp)berry custard tart in a cookie crumb crust is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook (rasp)berry custard tart in a cookie crumb crust using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make (Rasp)berry custard tart in a cookie crumb crust:
- Make ready Crust
- Prepare 1 1/2 cups cookie crumbs
- Get 1/4 cup sugar
- Get 1/3 cup butter, melted
- Prepare Custard filling
- Take 1/2 cup sugar
- Take 2 tbs all-purpose flour
- Take 1 cup heavy cream
- Make ready 1 large egg
- Prepare Berries
- Make ready 1 lb/450 gr of berries
- Get 1/4 cup sugar
- Make ready 1/4 tsp salt
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Steps to make (Rasp)berry custard tart in a cookie crumb crust:
- Preheat the oven to 350F/180C.
- 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.
- 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.
- 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.
- 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.
- 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.
Fat-free cream cheese and Greek yogurt keep the frosting layer light. Spread in the bottom of the cooled crust. If desired, garnish with whipped topping and fresh mint. How great is it to use cookies to make a pie crust? You get pie and cookies all at the same time.
So that’s going to wrap it up with this exceptional food (rasp)berry custard tart in a cookie crumb crust recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
