| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Milk |
| 1 |
c |
Heavy cream |
| 1/2 |
|
Vanilla bean |
| 2 |
|
Cinnamon sticks |
| 1 |
tb |
All-purpose flour |
| 3/4 |
c |
Sugar |
| 6 |
|
Eggs |
| 1 |
ts |
Minced lemon zest |
| 1 |
pt |
Raspberries |
| 1 |
pt |
Blueberries |
| 1 |
|
Prebaked tart shell; (recipe follows) |
INSTRUCTIONS
Heat milk and cream with vanilla bean and cinnamon sticks. Scald and
let cool, then strain out vanilla bean and cinnamon sticks. Into
strained mixture, whisk in flour, sugar, eggs and lemon zest and
transfer mixture to a pitcher or a pour spout.
Assemble berries in pre-baked, room-temperature tart shell.
Raspberries should be top down (with opening down). Tightly packed
but only one layer of fruit.
Pour just enough batter over berries to almost come up even with
fruit. Be careful not to put too much, but enough to fill in all the
spaces and come 5/6ths of the way up the berries.
Bake 15 to 20 minutes at 350 degrees until set and slightly brown on
top.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW# CL9190
Converted by MM_Buster v2.0l.
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