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Grain free and paleo raspberry custard tart with a vanilla cookie crust. Gluten free, dairy free, soy free with grass fed gelatin. This grain free and Paleo friendly Raspberry Custard Tart is a summer dessert everyone will love.
To begin with this particular recipe, we must prepare a few components. 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:
- Make ready Crust
- Prepare 1 1/2 cups cookie crumbs
- Take 1/4 cup sugar
- Prepare 1/3 cup butter, melted
- Prepare Custard filling
- Prepare 1/2 cup sugar
- Prepare 2 tbs all-purpose flour
- Prepare 1 cup heavy cream
- Make ready 1 large egg
- Take Berries
- Prepare 1 lb/450 gr of berries
- Make ready 1/4 cup sugar
- Make ready 1/4 tsp salt
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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.
Fat-free cream cheese and Greek yogurt keep the frosting layer light. Spread in the bottom of the cooled crust. If desired, garnish with whipped topping and fresh mint. How great is it to use cookies to make a pie crust? You get pie and cookies all at the same time.
Above is find out how to prepare dinner (rasp)berry custard tart in a cookie crumb crust, very easy to make. Do the cooking phases accurately, relax and use your heart then your cooking will probably be scrumptious. There are numerous recipes that you may attempt from this web site, please discover what you want. For those who like this recipe please share it with your mates. Comfortable cooking.
