Recipe: Delicious (Rasp)berry custard tart in a cookie crumb crust

(Rasp)berry custard tart in a cookie crumb crust. Grain free and paleo raspberry custard tart with a vanilla cookie crust. Gluten free, dairy free, soy free with grass fed gelatin. This grain free and Paleo friendly Raspberry Custard Tart is a summer dessert everyone will love.

These crusts are perfect for cheesecakes, icebox pies, and so much more! Some people have success with putting the cookies in a plastic bag and using a rolling pin or other tool to crumble them. Whisk flour, sugar, and salt in a bowl. You can cook (Rasp)berry custard tart in a cookie crumb crust using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of (Rasp)berry custard tart in a cookie crumb crust

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

Grate the cold butter over the dry ingredients and, by hand, gently mix in the butter until it is pea-sized. Pour the custard into the tart shell, smooth the top, and chill for two hours. Decorate the tart with fresh raspberries, edible flowers or stencil the top. Berry Custard Tart starts with a buttery crust filled with delicious English custard and topped with fresh berries.

(Rasp)berry custard tart in a cookie crumb crust step by step

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..

If it seems like it is not coming together, drizzle in a small amount of cold water until it forms a ball. These tarts pair a buttery shortcrust pastry with a creamy buttermilk custard and fresh raspberries for a perfect ending to an elegant summer meal. It has the same combination of buttery crust, silky custard and fresh raspberries, except it's all baked up in a pretty individually-sized tartlet. While the custard is cooling, it is time to prepare the pie crust. The cookie recipe is adapted from the Smitten Kitchen's chocolate wafer cookie recipe.