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Raspberry Cream Tart Recipe
|Raspberries||4 Cup (64 tbs)|
|White sugar||3⁄4 Cup (12 tbs)|
|Thick cream||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
Serving size: Complete recipe
Calories 2369 Calories from Fat 1015
% Daily Value*
Total Fat 114 g175.5%
Saturated Fat 38.9 g194.4%
Trans Fat 0 g
Cholesterol 534.6 mg
Sodium 496.3 mg20.7%
Total Carbohydrates 323 g107.6%
Dietary Fiber 41.8 g167.3%
Sugars 178.2 g
Protein 29 g57.6%
Vitamin A 48% Vitamin C 265.3%
Calcium 28.7% Iron 50.6%
*Based on a 2000 Calorie diet
Trim the edges and press down with the tines of a fork all around the rim of the pie plate.
Beat the egg white and water together till frothy.
Brush the forked rim of the pastry with this egg wash.
Chill the pie shell 30 minutes.
Pour the raspberries into the pie shell.
Combine the sugar and cornstarch.
Sprinkle over the berries.
Bake at 425 degrees for 20-25 minutes or until the crust is golden brown.
As soon as the pie is in the oven, cut a second circle of pastry the same size as the bottom and place on an ungreased baking sheet.
Brush with the egg-white glaze, decorate with pieces of dough cut into leaf shapes, press around the edges with a fork in a similar pattern to the bottom crust.
Bake 20 minutes at 425 degrees.
It should be puffy and golden.
Remove and reserve.
Combine the cream and egg yolks.
Pour over the raspberries.
Return to oven 10 minutes.
Remove, place baked crust over berries and custard and bake an additional 5 minutes until the custard is set.