Raspberry Custard Tart

This Raspberry Custard Tart tastes just as amazing as it looks! It’s a delicious creamy Custard and tangy Raspberry flavor combination that all your guests will love. 

Ingredients:

• 1
  Vanilla bean, split
• 2 cups
  Milk
• 1/2 cup
  Caster Sugar
• 7
  Egg Yolks
• 1/4 cup
  Cornflour
• 1.5 cups
  Plain flour
• 2 tablespoons
  Icing sugar
• 125 grams
  Chilled butter, chopped
• 2 tablespoons
  Cold water
• 1
  Egg white, lightly whisked
• 60 mls
  Thickened cream, whipped
• 375 grams
  3 punnets fresh raspberries
• 1/4 cup
  Raspberry Jam, warmed
• 1 tablespoon
  Amaretto Liqueur

Directions:

Step 1

Reserve half vanilla bean. Place milk in a saucepan. Add remaining vanilla bean, scraping in the seeds. Bring to boil, stirring. Use an electric beater to beat sugar and 6 egg yolks in a bowl until pale and creamy. Gradually beat in cornflour and milk mixture. Strain into a saucepan over medium-low heat. Stir for 1 minute or until thick. Transfer to a bowl. Cool slightly. Cover surface with plastic wrap. Place in fridge for 4 hours to chill. (See note.)

• Step 2Meanwhile, process flour and icing sugar in a food processor until just combined. Add butter and seeds from reserved vanilla bean. Process until it resembles fine breadcrumbs. Add remaining egg yolk and water. Process until dough just comes together. Turn onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover. Place in the fridge for 1 hour to rest.
• Step 3Roll out pastry on a floured surface until 5mm thick. Line a 19 x 27cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Place in fridge for 1 hour to rest.
• Step 4Preheat oven to 200C. Use a fork to prick the base all over. Line with baking paper and fill with pastry weights or rice. Bake for 12-15 minutes. Remove paper and weights or rice. Bake for a further 5 minutes or until light golden. Lightly brush with egg white. Set aside in tin on a wire rack to cool completely.
• Step 5Fold the cream into the custard. Spoon into the pastry case and smooth the surface. Top with the raspberries. Combine jam and amaretto in a bowl. Strain through a sieve. Discard seeds. Brush jam mixture over the raspberries.

Kitchen Notes: Tips for making Raspberry Custard Tart:

1) To avoid scrambling the egg for the custard, slowly pour in the hot milk with the motor running.

2) To make the creme patissiere filling, keep cooking and stirring the custard until it’s very think.

3) For perfect presentation, place a line of raspberries at one end and use this as your guide for the rest.

Source:  thewhootkitchen.com

Lemon-Almond Tarts

Vanilla wafers make a simple crumb crust for the lemon-almond custard filling of these refreshing tarts. Sweet, fresh raspberries top the custard and complete the flavor combination.

Ingredients:

• Vanilla Wafer Crusts
• 75 vanilla wafers
• 1/4 cup powdered sugar
• 1/2 cup butter, melted
• Lemon-Almond Filling
• 1 (7-oz.) package almond paste
• 2 large eggs
• 1/4 cup granulated sugar
• 2 tablespoons melted butter
• 2/3 cup lemon curd
• 2 (6-oz.) packages fresh raspberries
• Garnish: fresh mint sprigs

Directions:

1. Prepare Crusts: Preheat oven to 350°. Pulse vanilla wafers in a food processor 8 to 10 times or until finely crushed. Stir together crushed wafers, powdered sugar, and butter in a medium bowl. Press crumb mixture on bottom and up sides of 6 lightly greased 4-inch tart pans with removable bottoms. Place on a baking sheet.

2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack. Let cool completely (about 30 minutes).

3. Meanwhile, prepare Filling: Reduce oven temperature to 325°. Beat almond paste and next 3 ingredients at medium speed with an electric mixer until well blended. Pour mixture into crusts.

4. Bake at 325° for 18 to 20 minutes or until set and just beginning to brown around edges. Let cool on a wire rack 30 minutes. Spread 1 1/2 Tbsp. lemon curd onto each tart. Cover and chill 1 to 24 hours. Remove tarts from pans, and top with raspberries just before serving. Garnish, if desired.

Note: 

 

Find almond paste in the baking aisle, either in a tube-shaped plastic wrapper (which we call for in this recipe) or a can. If you find it only in a can, use 3/4 cup. We tested with Odense Pure Almond Paste.

Southern Living
JUNE 2010

Raspberry-Almond Pear Tart

Vanilla wafer crumbs and almonds add flavor and texture to this raspberry and pear tart.

Ingredients:

• 1/2 (15-ounce) package refrigerated piecrusts
• 1/3 cup seedless raspberry jam
• 6 tablespoons butter, softened and divided
• 4 large pears, peeled and quartered
• 1/4 cup sugar
• 1 large egg 
• 1/2 cup vanilla wafer crumbs
• 1/2 cup ground toasted almonds
• 1/4 teaspoon almond extract

Directions:

1. Unroll piecrust, and fit into a 9-inch tart pan; trim excess.
2. Bake at 400° for 5 minutes; remove from oven, and cool completely on a wire rack. Spread raspberry jam evenly on bottom of prepared piecrust.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat; add pears, and cook, stirring often, 5 minutes. Remove from heat, and arrange pear slices over raspberry jam.
4. Beat remaining 4 tablespoons butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating until blended. Stir in vanilla wafer crumbs, almonds, and almond extract; spread evenly over pears.
5. Bake at 400° for 20 to 25 minutes or until browned; cool on a wire rack.

Southern Living
OCTOBER 2005

 

Grilled Chicken with Raspberry Chipotle Glaze

Perk up grilled chicken breasts with sweet raspberry preserves and smoky chipotle chiles.

Ingredients:

Glaze

1     cup raspberry preserves

1/3  cup lime juice

2    chipotle chiles in adobo sauce (from 7-oz can), seeded, chopped

2    teaspoons adobo sauce (from can of chiles)

2    tablespoons chopped fresh cilantro

Chicken

8    boneless skinless chicken breasts (about 2 1/2 lb)

1    teaspoon garlic-pepper blend

1/2 teaspoon ground cumin

1/2 teaspoon salt

Fresh raspberries, if desired 

 

Directions: 

• 1 Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chiles and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
• 2 Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with half of the glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• 3 Heat any remaining glaze to boiling; boil and stir 1 minute. Serve chicken with glaze and fresh raspberries.

Expert Tips:

You can use 1/2 teaspoon garlic powder and 1/2 teaspoon coarsely ground black pepper instead of the 1 teaspoon garlic-pepper blend.

Frozen Mango, Kiwi And Raspberry Pops

Ingredients:

9 tbsp water
2 tbsp sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries
Directions:

Make a simple syrup by combining water and sugar in a small pot and bring to a boil; boil for about 4-5 minutes on medium heat. Set aside.

Puree fruit separately in the blender (I used my magic bullet). Set aside in 3 small bowls.

Divide the simple syrup between the fruit purees and mix in.

Equally fill four small 5 oz cups with the kiwi puree and place in the freezer; freeze one hour.

Add mango puree and freeze 20 minutes. Insert sticks and freeze at least 2 hours. Add raspberry puree and freeze overnight.