Langdon Hall’s talented pastry chef Sarah Villamere made 9 buffet Foraged Flavor desserts on Friday. Here is her Rose Petal and Raspberry Custard Tart with Pistachios for when you want a bit more rich pastry tart with your custard….adapted from Eddy Leroux’ “light and easy” Afghan style recipe:
Follow the recipe on page 153
Divide the liquid in half and in a small pot stir over medium heat.
Add 2 egg yolks and 1/4 cup sugar
Whisk continuously until it comes to a boil.
Remove from heat. Pass through a sieve to remove any small lumps.
Stir in 1/2 pound cold butter cubes and set in the fridge in a pan. When hardened up, mix in the raspberries as called for in the recipe.
Make a standard tart pastry shell (sweet type not savory) Line the bottom of the tart with extra raspberries. Spoon in the cooled custard.
Serve frozen from the freezer or room temperature.
