A non-commercial guide to organic gardening in the mid-Atlantic states, with some specifics to central Virginia..and some information applicable across the country! Or to other time zones! Across the seas! Who knew? "No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden." Thomas Jefferson
Central Virginia Organic Gardener
Tuesday, June 8, 2010
Recipe: Raspberry Custard Tart
Recipe: Raspberry Custard Tart
I love creating recipes, especially when they use ingredients from my garden. We are currently in the midst of raspberry season and have an embarrassment of raspberry riches!
Here is a recipe that I whipped up and, darn, is it good.
Single crust- I made a press-in crust this way, but any good, sweet crust will work:
1 c walnuts, pulsed to finely ground in food processor. Add:
1/2 stick sliced, unsalted butter and pulse until mixed. Add:
3/4 c flour, 1/2 cup sugar. Pulse until mixed.
Press into tart pan
Blind bake, 350 for 20 minutes, let cool.
While that's baking, clean and drain 2 c. raspberries, then add sugar to taste.
Custard:
2 cups yogurt, drained in a colander fitted with a coffee filter to reduce whey (the longer this is drained, the thicker it will get, but I only did it a half hour). Set aside.
Mix 1 cup milk, 1/4 c cornstarch, 1/2 cup sugar. Cook in microwave for 1 minute at a time, stirring in between, until thick. Add 1 t vanilla and drained yogurt. Whisk together and chill. [Optional: you can step up the richness by using part cream in place of the milk and/or adding a egg, whisked into the hot custard mix before adding the cool yogurt].
Assemble tart: put custard in the crust, top with raspberries. Chill. Serve. Drool.
You can probably do this with strawberries, blueberries, and thinly sliced peaches (those are coming on in a month here at Casa Thomas).
Happy Cooking!
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Y U M ! ! !
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