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!