I used to make this pie frequently when planning for a dinner party, I had no choice; my guests insisted on it as it was so good!

What can't you like when rich buttery pastry, crisp and light; marries with cream, egg yolks, sugar, vanilla and RASPBERRIES!

I have decided to share it here with you today my Dear Steemian friends.

Raspberry Crème Brulee Tart

https://steemitimages.com/DQmTHwPsSu2VTLHstpRVi5psdPUv6bs3sYWdswEC3ZVoGba/Raspberry%20brulee%20pie.jpg

Firstly, lets make the pastry case:

Ingredients for the Pastry Case:

90g (3 1/2 ozs) Butter

65g (2 1/2 ozs) Sugar

3 Egg yolks

200g (7 ozs) Plain (all purpose) Flour

Method:

Collect the ingredients together, ready to use. https://steemitimages.com/DQmXtDqNFBA9KyFEFksnaRctidEHjmTzBgtqmMNwuBmeKGS/Ingredients.jpg Much easier to have them all to hand.

Firstly make sure the butter is soft but not runny, as if you are making a cake.

Add the sugar and beat until combined.

Add the egg yolks and beat again.

Sieve the flour and add to the mixture with a good pinch of salt.

Bring this all together into one mass of dough.

https://steemitimages.com/DQmZcTY37qNdQ2pHKFmE1begA2qbiWkFcd9DMLBVbRGEiww/Rub%20in%20fat.jpg

Wrap in cling film and put into the fridge for half an hour to firm up a little.

Begin to roll out the dough, https://steemitimages.com/DQmRDfs8XSQFJqNFxrMdK6JHzsCn2bdptnY1qxU5fDoYHie/Pin%20out%20dough.jpg

until it is slightly larger than the tin and sides. https://steemitimages.com/DQmfWuiv65dngc9grNR31LvYt1cw36s2mBRrg5PaegMUtTU/to%20size%20of%20tin.jpg

Carefully pick up the dough using the rolling pin and transfer to the tin. https://steemitimages.com/DQmWSz9tDXHDM1uoS9cv9RZKmjnGMMMMbaUZhxcmcxVLBan/Put%20into%20tin.jpg

Press over the bottom https://steemitimages.com/DQmdfVJ9MRwfQ3z7ZEfzo7PckBpNKPCP6mPDgnfocuPXXNq/press%20over%20the%20bottom%20and%20up%20the%20sides.jpg and up the sides, leaving a small over hang you will cut off when the pie is baked. This helps with shrinkage during blind baking.

Prick over the bottom of the pastry case https://steemitimages.com/DQmYcrvb3B9Dd4C9WPMfkrepDmKHpGi97fKm6MUXf1H2uvk/Prick%20the%20crust.jpg with a fork, to stop the bottom rising during baking.

Line with aluminum foil, or parchment paper and https://steemitimages.com/DQmUzKrcAbsyG7CRCFUoWP8wkFJWCPyBaHJhwBjfaWiYid8/bake%20blind.jpg top with baking beans of your choice.

Bake blind in the oven until the sides begin to colour. 190C (375F/Gas 5) for 10 minutes.

Carefully take out the foil and baking beans; bake for a further 5 minutes until the base is golden brown; leave on one side while you prepare the custard filling.

Turn down the oven to: 160C (325/Gas 3)

Brulee Custard:

Ingredients:

400 ml (13 fl ozs) Milk

300 ml (10 fl ozs ) Double (heavy) Cream

7 egg yolks

90 g (3 1/4 ozs Sugar

1 Vanilla Pod or 1 tsp Vanilla Extract

Collect https://steemitimages.com/DQmXSYCtdUN5AxhRxwsQxAcV6ap3f8L9pKoScspKBCJGbrn/ingredients.jpg your ingredients together.

Separate the egg yolks from the whites, keeping the whites for future use.

Place into a bowl https://steemitimages.com/DQmUhR6DG3nFMTGzoAoPQFBgqXSRR2JvRa5fojxcEZWBgSU/eggs%20and%20sugar.jpg with the sugar.

Whisk https://steemitimages.com/DQmXEPaT6m1qGp2T5RFzW6RRfEE4eBYsRL8LPtz5Curqake/Whisk%20till%20pale.jpg until the mixture is light and fluffy.

Meanwhile, put the milk and cream into a pan with the Vanilla pod, bring to boiling point.

Pour over the egg mixture https://steemitimages.com/DQmTekswXMZ3HBBeDkGN9K5aU5m729Cg83q4t48HYJ8e7UN/whisk%20in%20cream2.jpg and whisk until combined.

Pass through a sieve to remove any bits https://steemitimages.com/DQmQPEdbMa1QXise632JZLiZDfuHDW6Q7mqYWN8BQgkyvNm/strain%20custard.jpg which could spoil the silky smoothness of the custard.

If using a vanilla pod, split it lengthways and using a knife, strip the black seeds from a pod and add to the custard. If using extract just add a teaspoon, and whisk in.

Completing the Tart:

Cover the pastry base with as many raspberries as you like; fresh or frozen can be used. Surprisingly, frozen raspberries keep their colour during cooking, while fresh tend to go slightly browner! If using frozen, use them frozen, not thawed out.

Pour over the custard only filling to the 2/3rds line up the pastry sides.

Put into the oven on a tray, and carefully fill up the tart with the remainder of the custard. You wont spill any custard onto the sides of the tart by using this method, and can really fill it up.

Bake in the oven until the custard is just set - about 40 minutes. https://steemitimages.com/DQmPaJFtEwuu99rjkb95AaCehr3obMVV5qKNpsHKy46zMst/into%20the%20oven.jpg Check a little earlier as it is preferable to still retain a wobble in the centre of the custard as it will continue setting when out of the oven. This way you cannot over cook the custard.

Leave to set up little before trimming off the excess pastry around the top. Use a serrated knife with a sawing action to get a neater effect.

Take out of the tin and onto your serving plate. A loose bottomed pie tin makes this easy to do.

You can sieve some icing sugar on top to finish it off; or you could sprinkle sugar on top and caramelize it like a proper brulee. Careful you don't burn the pastry edge though!

Serve warm or cold, it does not matter.

You and your family will be really impressed with this deliciously rich, custard tart. The raspberries really marry well with the rich custard, added to the buttery and crisp pastry; it really is:

Heaven on a plate!

Source for small images

Please my Dear Steemian Friends....

https://steemitimages.com/DQmbGX73CGzFYrgyXNae81hNYFDBbg9gWC8xc7oZLScpiK2/Banner1.gif

because I would really love to know what you think. :)X