Raspberry Creme Fraiche Tart

Yesterday I wrote about my surprise birthday luncheon that I hosted for my good friend, Judy.  As promised here is the recipe for this delicious Raspberry Creme Fraiche Tart.  Enjoy!

 RASPBERRY CREME FRAICHE TART

                                                                                                                                                                                                              
    1  stick unsalted butter
3/4   cup plus 2 tablespoons sugar
1/4   teaspoon salt
   4   large eggs
   1   teaspoon vanilla extract
   1   cup all purpose flour

3/4  cup creme fraiche
   2  cups fresh raspberries

    Heat oven to 375.  Wrap outside of 11" diameter tart pan with removable bottom with tin foil.  Using an electric mixer, beat butter, ½ cup sugar and salt in a large bowl until blended.  Add 3 eggs and ½ teaspoon vanilla and beat until smooth.  Add flour, beat until blended.  Spread batter over bottom of pan and ½" up the side.
    Beat 1/4 cup sugar, 1 egg, ½ teaspoon vanilla and creme fresh in bowl until well blended.  Spread custard over the batter.  Arrange berries hole down and 1/4" apart atop custard.  Sprinkle tart with 2 tablespoons of sugar.
    Bake tart until set and brown around the edges, about 40 minutes.  Cool.  Can be made 1 day ahead.  Cover loosely with foil and chill.  Serve at room temperature.
    Remove pan sides and place on platter.

Creme Fraiche
1 cup heavy cream (not ultra-pasteurized)
1 cup sour cream
    Whisk heavy cream and sour cream together in a bowl.  Cover loosely with plastic wrap and let stand in the kitchen or a warm spot over night or until thickened.  In cold weather, this may take up to 24 hours.
    Cover and refrigerate for at least 4 hours.