This raspberry tart begins with a shortbread crust which is topped with berries of your choice. Add a vanilla cream filling, a streusel topping and sprinkle with sugar to create a creme brulee type upper crust.
- 1 c sugar plus 2 T sugar
- 1/4 t salt
- 1 stick butter chilled
- 1 1/4 c flour
- 3/4 t cinnamon
- 1/4 t baking powder
- 2 eggs
- 1/2 c Greek yogurt
- 2 T cream or milk
- 2 t vanilla
- 2 c of raspberries
- 2 c of fresh blueberries (or use all raspberries or blueberries or any other berry!)
- Preheat oven to 350.
- In a medium bowl, combine 3/4 c sugar and salt. Cut in the butter, until the mixture resembles coarse meal. Stir in the flour. Reserve 1/2 the mixture.
- Add cinnamon, baking powder and 1 egg to the other half. Mix until blended.
- Press into the bottom of a 9″ tart pan. Bake for 10 minutes.
- While the pastry is baking, whisk together 1/4 c of the sugar, the remaining egg, the yogurt, cream or milk and the extract.
- Remove the pastry from oven and cover with berries. Spread the yogurt mixture over the fruit and sprinkle with the reserved butter-flour mixture. Sprinkle with the remaining 2 T of sugar.
- Bake for about 30 minutes, though this may take longer. When it is almost finished, if the top is still not brown, I brown this under the broiler to give it a creme brulee like crust. Serve warm with whipped cream or ice cream.
Adapted from Martha Stewart
Disclosure: Driscoll did send me coupons to try their berries, but all opinions are my own.
Keywords: raspberry tart, raspberry tart recipe, raspberry tart with shortbread crust,