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Strawberry and Raspberry Tart

June 9, 2011

Beautiful enough for a celebration.  Chilled desserts are in order for the summer and this one will be perfect for any special guest.  And who can say “no” to fabulous pastry cream?

Strawberry and Raspberry Tart


  • 1 9″ Pie Shell (see below or purchase)
  • 1 C. Strawberries (rinsed, hulled)
  • 1 C. Raspberries (rinsed)
  • Pastry Cream (see below)
  • 1/4 C. Strawberry Jam  
  • Juice of 1/2 Lemon


  • Make the Pastry Cream and refrigerate
  • Prepare berries and set aside
  • Blind bake pie shell (375 degrees for 15-20 minutes) and set aside
  • Mix a little lemon juice with the jam; brush on bottom of pie shell
  • When custard is chilled pour into prepared pie shell
  • Decorate the top with the berries; brush jam and lemon mixture on top of berries; chill until ready to serve

Pastry Cream


  • 5 Extra Lg. Egg Yolks (room temp.)
  • 3/4 C. Sugar
  • 3 T. Cornstarch
  • 1 1/2 C. Scalded Milk
  • 1/2 t. Pure Vanilla Extract
  • 1 t. Cognac
  • 1 T. Unsalted Butter
  • 1 T. Heavy Cream


  1. With an electric mixer beat the egg yolks and sugar on medium high until very thick (about 4 minutes; reduce speed to low add the cornstarch
  2. Slowly add the hot milk to the egg mixture (mixer speed on low)
  3. Pour mixture into a medium saucepan and cook over low heat; stirring constantly; mixture will thicken (about 5-7 minutes)
  4. Using a whisk; whisk constantly until custard comes together like pudding
  5. Stir in the vanilla, cognac, butter and heavy cream
  6. Pour through a sieve into a bowl; cover directly on the custard and refrigerate until cold

(Serves 8)

Recipe adapted from “Barefoot in Paris” by Ina Garten

One Crust Pastry


  • 1 C. Flour (sifted)
  • 1/2 t. Salt
  • 6 T. Shortening
  • 3 T. Ice Water


  1. Sift flour and add salt
  2. Cut the shortening into  the flour
  3. Add water gradually and toss mixture with a fork after each addition
  4. Mix until the sides of bowl are clean and form it into a ball
  5. Roll out on floured board, put in a pie plate
  6. Bake at 425 degrees for approximately 10-12 min.

(Pie Crust Recipe from Betty Cheney)

Happy Birthday Mark!

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