Recipe of Award-winning (Rasp)berry custard tart in a cookie crumb crust

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, (rasp)berry custard tart in a cookie crumb crust. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

(Rasp)berry custard tart in a cookie crumb crust is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. (Rasp)berry custard tart in a cookie crumb crust is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook (rasp)berry custard tart in a cookie crumb crust using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make (Rasp)berry custard tart in a cookie crumb crust:

1. Get Crust
2. Prepare 1 1/2 cups cookie crumbs
3. Take 1/4 cup sugar
4. Take 1/3 cup butter, melted
5. Make ready Custard filling
6. Prepare 1/2 cup sugar
7. Take 2 tbs all-purpose flour
8. Take 1 cup heavy cream
9. Take 1 large egg
10. Prepare Berries
11. Get 1 lb/450 gr of berries
12. Make ready 1/4 cup sugar
13. Prepare 1/4 tsp salt

Instructions to make (Rasp)berry custard tart in a cookie crumb crust:

1. Preheat the oven to 350F/180C.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

So that is going to wrap this up for this special food (rasp)berry custard tart in a cookie crumb crust recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!