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.
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.