David and I have been making quite a lot of tarts lately. This raspberry tart is the fourth tart we've made in as many weeks. Tarts are fairly labor intensive, especially if you have to pre-bake the tart shell, as we have with all four tarts. We've got it down to an art: we pre-bake the shell the day before we're actually planning on eating the tart.
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The recipe for this tart came out of the Williams Sonoma Desserts cookbook that my brother Robby got me one year for Christmas.
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You can't really tell from the pictures, but beneath the fresh raspberries is a custard that tastes like vanilla ice-cream.
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Yum!
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