Hello everybody, I hope you’re having an amazing day today.it’s Edna Patterson. Today, we’re going to prepare a special dish, (rasp)berry custard tart in a cookie crumb crust. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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(Rasp)berry custard tart in a cookie crumb crust is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. (Rasp)berry custard tart in a cookie crumb crust is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to 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:
- Get Crust
- Take 1 1/2 cups cookie crumbs
- Make ready 1/4 cup sugar
- Take 1/3 cup butter, melted
- Make ready Custard filling
- Get 1/2 cup sugar
- Get 2 tbs all-purpose flour
- Take 1 cup heavy cream
- Prepare 1 large egg
- Take Berries
- Prepare 1 lb/450 gr of berries
- Get 1/4 cup sugar
- Prepare 1/4 tsp salt
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.
So that is going to wrap this up with this exceptional food (rasp)berry custard tart in a cookie crumb crust recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!!
