Raspberry Custard Tart
SAUCE
1/2 pint fresh raspberries
1 cup sugar
1/4 cup water
1 tablespoon unsalted butter
1/8 teaspoon salt
PASTRY
1 1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick cold unsalted butter
2 tablespoons heavy cream
1 large egg yolk
1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
FILLING
1 pint raspberries, plus more for serving
1 1/2 cups heavy cream
4 large egg yolks
1/4 cup sugar
1 vanilla bean, split and scraped
1. Make the sauce: Puree the raspberries in a food processor or
blender. Strain the puree through a fine sieve set over a medium
bowl and discard the solids. In a small heavy saucepan, bring the
sugar and water to a boil. Cook over moderately high heat, without
stirring, until a medium-amber caramel forms, about 6 minutes.
Reduce the heat to low and carefully stir in the raspberry puree
until smooth. Stir in the butter, then remove from the heat and stir
in the salt. Let the raspberry sauce cool completely.
2. Make the pastry: In a food processor, pulse the flour with the
sugar and salt. Cut the butter into 8 pieces and add to the flour;
pulse until the mixture resembles coarse meal. In a small bowl,
whisk the cream with the egg yolk, lemon juice and zest. Add to the
flour mixture and process just until large clumps of dough form. Pat
the dough into a disk, wrap in plastic and chill until firm, about
30 minutes.
3. On a lightly floured surface, roll the dough 1/8 inch thick and
fit in a 10-inch fluted tart pan with a removable bottom. Freeze 15
minutes, or until firm.
4. Preheat the oven to 350�. Line the dough with foil and fill with
pie weights or dried beans. Bake the tart shell for 25 minutes, then
remove the foil and weights and bake for 5 minutes longer, or until
the pastry is lightly browned on the bottom. Cover the shell loosely
with foil if the sides begin to brown too quickly. Let cool
completely on a rack.
5. Prepare the filling: Arrange the raspberries in concentric
circles over the bottom of the tart shell. In a small bowl, whisk
the cream with the egg yolks, sugar and scraped vanilla seeds. Pour
the custard into the tart shell. Bake in the middle of the oven for
50 to 55 minutes, or until the custard is set. Let the tart cool on
a wire rack for at least 30 minutes. Serve with fresh raspberries
and the raspberry-caramel sauce.
MAKE AHEAD The sauce can be refrigerated for 2 weeks. Bring to room
temperature before serving.
YIELD: One 10" Tart |