French · Dessert
Raspberry Custard Tart Bowls
A deconstructed take on the French classic tarte aux framboises, built bowl-style: silky vanilla pastry cream layered over a toasted flour crumble and finished with fresh raspberries brushed with honey glaze.
$1
20 minsPrep
8 minsCook
83 minsTotal
MediumLevel
Nutrition per serving
248Calories
5.3gProtein
8.1gFat
38.6gCarbs
19.8gSugar
3.7gFiber
52mgSodium
132mgChol
4gSat Fat
176mgPotassium
81mgCalcium
1.4mgIron
0.4mcgVitamin B12
13.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Whisk the egg yolks with the sugar and cornstarch in a bowl until pale and smooth.
2
Heat the whole milk in a small saucepan over medium heat until just steaming, then pour slowly over the yolk mixture while whisking constantly.
3
Return the mixture to the pan and set over a double boiler, stirring constantly until thickened into a glossy custard, about 4 minutes.
4
Remove from heat, stir in the vanilla extract and diced butter until melted and smooth, then pass through a sieve into a clean bowl.
5
Press a layer of cling film directly onto the surface of the custard and chill until fully set and cold, about 45 minutes.
6
Meanwhile, toast the flour in a dry pan over low heat for 2-3 minutes until lightly golden and nutty-smelling, then cool completely and crumble into rough crumbs.
7
Divide the cooled crumble between two serving bowls as a base layer.
8
Spoon the chilled custard over the crumble base in each bowl.
9
Arrange the fresh raspberries over the custard, then brush lightly with the warmed honey to glaze.
10
Chill for 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g whole milk
- 1 3/81 3/8 egg yolks, beaten (22g)
- 0.8 oz22g sugar white
- 0.3 oz9g cornstarch
- 0.1 oz3g vanilla extract
- 0.3 oz8g diced butter
- 3.5 oz100g whole, fresh raspberry
- 1 oz28g crushed shortbread-style crumble baked and cooled all purpose flour
- 0.4 oz10g warmed, for glazing berries honey
