A Dainty Dessert

May 28, 2006

Over Easter, I was invited to my brother's for dinner and decided to bring along a little something as thanks for all of he and his girlfriend's hospitality as well as their generousity in the wine department.  I don't follow instructions well though, so baking was out of the question.  

 I made custard tarts, which were quite easy and I reccomend them to anyone who is learning to cook as when you'll eat them, you'll love the reward they give you. 

You'll need:

  • 2 pkgs frozen tart shells
  • 6 large eggs, separated.
  • 1/4 cup sugar
  • 1 teaspoon all-purpose flour
  • pinch salt
  • 2 cups half and half cream
  • 2 tbsp bourbon
  • 1/2 cup raspberries

Combine the egg yolks, sugar, flour, and salt in a heavy saucepan. Beat until the mixture is pale yellow and place over low heat, slowly stiring in the cream. Cook, stirring constantly, until custard coats a wooden spoon quite thickly.  Don't let it burn.Immediately pour the custard into a chilled mixing bowl; cover and place in the refrigerator until custard is cold, about 2 hours. When the custard is chilled, stir in the bourbon.

Whip egg whites until frothy, but not merangue.  Fold into custard and spoon into tart shells.  Sprinkle raspberries on top and bake shells according to package instructions, and chill again.  Serve and be loved.

custard tart

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