This is one of my favorite dessert recipes for summer! It’s easy to make, absolutely delicious, AND the ingredients tastes so fresh and light—despite the fact that it’s pretty decadent. It’s the perfect addition to your Memorial Day festivities and you’ll be all french and fancy with your tart making skills. We’ve got dance dress rehearsal and recital this weekend so in case you need me, I’ll be in a swarm of cute little girls and tutus and 8 million bobby pins. I’ll be documenting the cuteness on Instagram and Facebook!
Raspberry Tart with Pastry Cream
3 cups of almond flour
1/3 cup sugar
3/4 stick of butter, chilled
Combine in a food processor and mix until it forms a course crumbly consistency.
Press the dough into a tart pan. (It will stick together as you press it into the pan.)
Bake at 400 for about 20 minutes or until it’s lightly browned around the edges.
The Pastry Cream
1 cup milk
1/4 cup heavy cream
4 egg yolks
1/3 cup sugar
2 T. flour
1 vanilla bean, split lengthwise and scraped (to get the delicious flecks of vanilla)
Add the milk, cream and vanilla seeds to a saucepan and cook on low for a few minutes to let the flavor infuse. I usually just throw the vanilla pod into the pot, too and then remove it before adding the rest of the ingredients. Combine the egg yolks with the sugar and flour and mix well, then add this mixture to the warm vanilla milk. Turn the heat up to low-medium, until the mixture thickens and just starts to boil. Let don’t it boil long, though. Remove from heat and refrigerate until chilled. (about an hour)
Wash 1 pint of blueberries and 1 pint of raspberries. Combine 1 T. berry liquour of some kind and 1 T. berry jelly and the zest of half a lemon.
(I used my homemade strawberry but you could use store bought jelly. AND, don’t fret about the liquour. You can use a little water. I used Chambord but I don’t think it makes that much difference.)
Pour the mixture over the berries to gently coat the berries. Place them on top of the chilled pastry cream.
What are your weekend plans? Are you making lots of food? Spill it!Pin It