Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, (rasp)berry custard tart in a cookie crumb crust. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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.

(Rasp)berry custard tart in a cookie crumb crust is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. (Rasp)berry custard tart in a cookie crumb crust is something which I’ve loved my entire life. They’re fine and they look wonderful.

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

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

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

The only real trick of these tart crusts is pressing the crumbs into an even layer all over the bottom and sides. Individual buttery tart shells are filled with a red raspberry puree and topped with fresh berries. Try the spiced peach variation too. To make the pastry in a food processor: Process the flour, sugar, and salt to blend.

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.

With the machine running, drop the butter through the feed tube and process with on/off. Blue berry cake slice on wood plate. Blueberry cheese cake in dish on the wood table. Lingonberry jam on a loaf of white bread. How great is it to use cookies to make a pie crust?

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