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Frèdéric Cassadel, Auberge La Goéliche

Raspberry Blueberry Gratin Tart

Summer dessert with berries and custard.
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Servings: 6
Course: Dessert
Cuisine: French
Ingredients Method

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

Method
 

How to make the Raspberry and Blueberry Gratin Tart
    Custard


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








    2. Add milk and cream.








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








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






    5. Set aside.
    Add fruit and bake tart.

    1. Wash the berries and divide them into ramekins





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






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