Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, (rasp)berry custard tart in a cookie crumb crust. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Make the crust by whisking together the crumbs and the sugar, then pour in the melted butter and thoroughly combine. 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.
(Rasp)berry custard tart in a cookie crumb crust is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. (Rasp)berry custard tart in a cookie crumb crust is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have (rasp)berry custard tart in a cookie crumb crust using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make (Rasp)berry custard tart in a cookie crumb crust:
- Take Crust
- Take 1 1/2 cups cookie crumbs
- Take 1/4 cup sugar
- Prepare 1/3 cup butter, melted
- Get Custard filling
- Make ready 1/2 cup sugar
- Prepare 2 tbs all-purpose flour
- Make ready 1 cup heavy cream
- Make ready 1 large egg
- Prepare Berries
- Get 1 lb/450 gr of berries
- Make ready 1/4 cup sugar
- Take 1/4 tsp salt
If it seems like it is not coming together, drizzle in a small amount of cold water until it forms a ball. How great is it to use cookies to make a pie crust? You get pie and cookies all at the same time. Whichever cookie you choose, you'll need to turn them into fine crumbs.
Instructions 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.
Refrigerated cookies get elevated to berry-ful fork food! This delicious, super easy-to-make fruit tart is filled with a stovetop pastry cream, topped with kiwi, raspberries and blueberries inside of a cookie crust. Blue berry cake slice on wood plate. Blueberry cheese cake in dish on the wood table. Lingonberry jam on a loaf of white bread.
So that is going to wrap it up with this exceptional food (rasp)berry custard tart in a cookie crumb crust recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
