Go Back
Lidias-Italy-in-America-Boston-Cream-Cake

Raspberry Blueberry Gratin Tart

Frèdéric Cassadel, Auberge La Goéliche
Summer dessert with berries and custard.
Print Recipe Pin Recipe
Course Dessert
Cuisine French
Servings 6

Ingredients
  

  • 1½ cups (85gr) raspberries
  • 1½ cups (85gr) blueberries

Custard

  • 10 egg yolks, beaten
  • 2 cups (500ml) milk, warm
  • 2 cups (500ml) 35% cream
  • ⅔ cup (185gr) sugar

Topping

  • 4 tbsp maple sugar
  • 4 tbsp sunflower seeds

Instructions
 

How to make the Raspberry and Blueberry Gratin Tart

    Custard



    • In a medium sauce pan, mix the sugar with egg yolks.








    • Add milk and cream.








    • Cook gently in a saucepan over medium her and whisk continuously until the cream thickens. Do not bring mixture to a boil.








    • Cool immediately by setting the saucepan in a bowl of ice water,






    • Set aside.

    Add fruit and bake tart.


    • Wash the berries and divide them into ramekins





    • Cover with custard and bake at 325 °F (160 °C) for 6 minutes.






    • Sprinkle with maple sugar and sunflower seeds and broil until crust is nice and golden