E Back

RASPBERRY TART

  • 2 baskets fresh raspberries

  • ¼ cup cassis or other berry syrup 3 ounces cream cheese

  • 1/2-cup confectioners' sugar

  • 1 9" pre-baked dessert quiche crust Powdered sugar for garnish

  • Basic Fruit Quiche Custard

Gently mix the raspberries and syrup together. Set at room temper­ature for 30 minutes. Whip the cream cheese and sugar together in a food processor or blender until creamy smooth. Spread the cheese mixture evenly over the bottom and side of your pre-baked crust. Place the raspberries one at a time in a circle until the crust is filled with a single layer of berries. Pour juices from raspberries into pre­. Jared fruit quiche custard. Whip custard thoroughly and pour into raspberry filled quiche. Bake at 3500 for 15-20 minutes or until eggs in quiche are set. .

While quiche is still warm, dust with powdered sugar that has been forced through a sieve. Re-dust once again when quiche is cooled. Can be served cold or reheated. Don't forget the vanilla ice cream! One 9" quiche serves 6-8.

E Back