Friday, November 12, 2010

Raspberry & Cream (Creme fraiche) Tart

This little treat goes fast and is easy to make. It has almost a cheesecake feel to it, but isn't as heavy.

I was invited to a potluck Halloween party and couldn't decide what to make so I went with the raspberry cream tart, a recipe I picked up from the Spice House. It was a hit- my cousin gives it 2 thumbs up. 


1 stick butter (softened)
1/2 cup sugar
1/4 cup brown sugar
4 eggs
2 tsp vanilla
1 cup flour
pinch of salt
3/4 creme fraiche
2 cups fresh raspberries (or other berry)
2 tablespoons vanilla sugar

Oven: 350 degrees (preheated)

Beat butter, 1/4 cup sugar, 1/4 cup brown sugar and salt. Then add in 3 eggs and 1 tsp vanilla. Beat together until smooth. Toss in 1 cup of flour and mix until combined. Pour mixture into tart pan making sure to spread it evenly over the entire surface and up the sides of the pan. It is sticky, it is supposed to be. If you don't spread it well, your filling will stick to the tart pan and make it difficult to remove.

Next, whisk together 3/4 cup of the creme fraiche and 1 egg. Mix in 1/4 cup of sugar and the last tsp of vanilla. Once mixed, pour into the tart pan and spread this evenly as well. If you aren't careful, it will spill over the sides and look be careful.

Once the filling is placed where you want it, begin placing the berries. Remember, the berries will be seen so try to make them look nice- leave the smashed ugly ones for snacking while decorating the tart with the prettier ones. After you have the berries placed where you want them, sprinkle the whole tart with vanilla sugar.

Place in the oven 50-60 minutes- until crust is brown and filling is set. Let cool and then have at it.

I am willing to believe, but I have not yet tried it, that you could probably throw in some unsweetened chocolate with the crust batter creating a chocolate crust, raspberry cream tart... maybe next time...