Raspberry Custard Tart
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Category
Dessert
I added ground cardamom to the filling, you could add cinnamon or nutmeg or leave them out. -- Cathy
Ingredients
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1 c flour
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½ c cold butter, small cubes
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2 tbsp half and half or whipping cream
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½ c sugar
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½ c flour
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3 c fresh raspberries
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1 c sugar
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1 tbsp flour
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2 eggs, beaten
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1 cup half and half or whipping cream
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1 tsp vanilla
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¼ c chopped, toasted pecans
CRUST
FILLING
Directions
CRUST
Combine 1 c flour and salt. Cut in butter until crumbly. Add 2 tbsp cream and mix until incorporated.
Press into a 9" round pan lined with parchment paper.
Combine the ½ c flour and sugar and sprinkle over the crust.
Place raspberries over the crust. Sprinkle over toasted pecans.
FILLING
Combine the sugar and flour. Stir in the eggs, cream and vanilla. Pour over the berries, pecans and crust.
Bake at 375°F for 40-45 minutes, or until set.