Cooking, Desserts

Raspberry Tart

For the Summer Solstice

1. Take out pie shell from the freezer. Preheat oven at 350 degrees F.

When shell is defrosted, pick the bottom with a fork.

Cover with wax paper and pour in white dry beans.

2. Cook the pie shell for 15 minutes,

then take out the paper and the beans.

Continue cooking for 5 minutes or until golden. Let it cool.

3. Pour 2 cups of “vanilla light” Soy milk in a medium saucepan.

Add a few drops of vanilla extract.

Take it to the boiling stage, then let it rest.

4. In a bowl, beat 4 egg yellows with 1/3 cup of sugar.

5. Slowly add 1 oz cornstarch and 1 oz flour while mixing.

6. Add half of the hot boiled milk in your bowl while still mixing.

7. Take the other half left over milk to the boiling stage again.

8. Pour the content of your bowl into the saucepan while mixing.

9. Leave the saucepan on a slow/medium heat

and don’t stop mixing until it thickens.

When it becomes nice and creamy,

pour the content into a small bowl. Let it cool.

10. When pie crust and cream are cold,

it is time to fill the shell with the cream.

11. Place the raspberries on top on a circle starting by the outside.

Enjoy eating this tart to celebrate the first day of Summer!

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