Raspberry Creme Fraiche Tart

wtorek, 11 lutego 2014

Raspberry Creme Fraiche Tart

Time: 1 hrs 30 mins

Ingredients

  • 1/2 cup unsalted butter, room temperature (1 stick)
  • 3/4 cup sugar
  • 2 tablespoons sugar (for top of tart)
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup creme fraiche
  • 2 cups fresh raspberries (about 1 pint)
  • powdered sugar (optional)

Directions

  • 1 Place baking sheet in bottom of oven.
  • 2 Pre-heat oven to 375 degrees.
  • 3 Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
  • 4 Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
  • 5 Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
  • 6 Add flour, beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.
  • 7 Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
  • 8 Spread custard over batter.
  • 9 Arrange berries 1/4 inch apart atop custard.
  • 10 Sprinkle tart with 2 tablespoons sugar.
  • 11 Bake tart until set and brown around edges, about 45 minutes.
  • 12 Cool.
  • 13 Remove pan sides.
  • 14 Place tart on platter. Dust with powdered sugar if desired.
  • 15 **Creme Fraiche - heat 1 cup whipping cream to 85 degrees. Remove from heat; mix in 2 tablespoons of buttermilk. Cover; let stand in warm draft-free aea until slighty thickened, 24 - 48 hours depending on temperature of room.

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