raspberries are too pricey

But they're oh so yummy! I had been taken to this Swiss bakery somewhere in Norcross I think, and I bought a most exquisite pastry from this French lady. I decided to see if I could imitate it! That's a long way to drive. So yesterday, I made a most tasty raspberry tart. If I just cook the custard a little longer next time, I daresay mine is better than hers. However, I didn't have my actual camera with me before it was promptly devoured. Enjoy the wonderful camera phone picture that is so blurry you have no idea what's up!


A good quality picture would have looked like this one that I blantantly stole from the intarwebs.
On to the recipe!
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Tarte aux Framboises
1lb raspberries
1 pastry dough
3 egg yolks
2 c milk
½ c + 2 tbs sugar
1/3 c + 1 tbs flour
2 tbs butter
1 vanilla bean, split (or vanilla extract if not available)
1 tsp kirsch or other cherry/raspberry liqueur
1 c whipping cream
Powdered sugar

Place pasty dough in a tart pan and cook uncovered for 5 minutes. Sprinkle some sugar on the dough so that it caramelizes and does not absorb the pastry cream added later. Bake another 5 minutes.

Beat the yolks with the sugar. Add the flour slowly, mixing well. Carefully heat the cream and vanilla together until the flavor is transferred. Temper the egg mixture, and then add the rest of the milk to the egg while continuing to stir. Be careful not to overheat the egg and let it scramble.

Place the mixture in a saucepan, add the kirsch, and cook over low heat for a few moments. Remove from heat at first signs of boiling, add in the butter and stir. Reserve the mixture. Allow to cool.

Fill a sink with water and ice cubes. Place a chilled bowl into the water. Fill with the cream and whisk until whipped. Sweeten to liking. Alternatively, you may use a stand mixer, but be sure that the whipped cream remains cold.

Gently fold the pastry cream in with the whipped cream.

Pour the cream over the dough and arrange the raspberries to your liking. Sprinkle with powdered sugar. Keep chilled in the refrigerator until ready to serve.