My plan was to have this colorful tart for our Canada Day celebration but
other things crowded out my good intentions.
Today Plan 'B' became Plan 'A' and it was most enjoyable!
We got to celebrate with some Americans from four or five states
.... it was a good time.
Old friends ... new friends ... good times!
The crumbs for the crust were made in the food processor and tipped into
an 8 x 11½ inch pan with removable bottom.
I love tart pans with removable bottoms especially oblong ones.
The possibilities for smashing desserts are endless.
My on-line search for a rectangular pan with a removable bottom
yielded a 'no longer available', response.
'Winners' ... one day I was at 'Winners' and found my treasure.
I couldn't wait to try it out.
Use this tool or a measuring cup to pat the pastry onto the
bottom and up the side of the tart pan.
If you have a pan like this, I would use it.
If you don't, a 10 or 11-inch round tart pan works as well.
I use my thumbs to create a firm wall
of crust around the edges... or use your fingers ..whatever
works best for you.
Don't worry if the crust is not perfectly smooth after it is baked.
Brushing the hot pastry shell with some beaten egg white seals
the crust and prevents it from becoming soggy.
After the custard is cooked, pour it into a bowl and cover
with plastic wrap and refrigerate.
Whipped cream is folded into the cooled custard.
If necessary, strain mixture through a sieve to remove lumps.
That can happen if the custard sets before you add the whipped cream.
Spoon the mixture evenly into the cooled pastry and refrigerate.
I made this tart over a two day period which makes
it seem so much easier than putting it all together at once.
I placed the tart on the upside-down lid of a 9 x 13-inch Tupperware and
put the bottom part over it ... turning it into a tart-keeper.
It kept perfectly fresh and crisp until the next day.
I also made the raspberry glaze the day before and kept it
in the fridge.
On the day you plan to serve ...
remove the sides and place the tart onto a serving platter.
Arrange the berries over the custard ... not quite at the wow stage yet.
Instead of spooning, I thought I would try the plastic bag method.
Set the bag into a cup or glass and pour the glaze into it.
Snip a small corner off the bag and drizzle, drizzle ... drizzle
until it is all gone.
Stand back and admire ... imagine how it will taste ...
smooth custard ... ripe berries ... thick glaze ... shortbread crust ..
now you can say ... wow!!
RASPBERRY CREAM TART
1¼ cups all-purpose flour
½ cup + 2 tbsp. butter or margarine
1/3 cup powdered sugar
Using a food processor or pastry blender, combine flour, butter and sugar
until mixture is crumbly.
Pat pastry onto bottom and up sides or 10 or 11-inch round tart pan
with removable bottom. (or use a 8 x 11½ inch oblong tart pan)
Bake in preheated 350° oven for 15 to 20 minutes or until golden.
1 egg white
Beat egg white; brush thin layer onto hot pastry shell, discard remainder.
Cool on wire rack.
½ cup sugar
2 tbsp. all-purpose flour
1 envelope unflavored gelatin
¼ tsp. salt
1 egg yolk
1¼ cups milk
¼ tsp. almond flavoring
½ cup whipping cream
In a heavy 2-quart saucepan, stir together sugar, flour, gelatin and salt.
In a bowl, beat together egg, egg yolk and milk; stir into sugar mixture.
Cook over medium-low heat, stirring until gelatin is completely dissolved.
Continue cooking until mixture thickens and coats a spoon, about
5 minutes. (Do not boil or custard may curdle)
Remove from heat; stir in almond flavoring.
Strain into a bowl through a sieve. Cover and refrigerate
until mixture mounds slightly when dropped from a spoon.
Beat whipping cream until soft peaks form; fold into
custard. Spoon mixture into cooled pastry shell.
Refrigerate until custard is set, 1 hour or overnight.
2/3 cup sugar
3 tbsp. cornstarch or Clearjel
½ tsp. lemon juice
1 1/3 cups raspberry juice
In a small saucepan, blend sugar and cornstarch.
Add lemon and raspberry juice and bring to a boil.
Boil for 1 minute, stirring constantly; cool.
2 to 2½ cups fresh raspberries
Remove side from pan and place tart on serving platter.
Arrange raspberries on custard.
Pour cooled glaze evenly over whole berries.
Chill until set.
Yield: 10 to 12 servings