Blackberry Raspberry Cream Tart – a delicious recipe with Eggs, Sugar, Flour, Creme Fraiche, Blackberries, pints Raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Gently roll out chilled pastry dough and fit it into an 8-inch (22 cm) pie dish or Springform pan. Trim and flute edges. Cover with plastic wrap and refrigerate for about 30 minutes.
2
Preheat oven to 375u00b0F (190u00b0C).
3
In a small bowl, whisk together the eggs and the sugar. Stir the flour into the creme fraiche until thoroughly blended. Whisk this into the egg/sugar mixture until blended.
4
Take the tart crust out of the refrigerator and evenly distribute the berries over the shell. Place the pie pan on a cookie sheet.
5
Pour the cream filling slowly over the berries to cover evenly but make sure to not push the berries around.
6
Bake the tart for 30 to 35 minutes until the crust is browned and the cream filling is puffed and set in the center. The filling may or may not brown, depending on your oven.
7
Allow to come to room temperature before serving.
196
kcal
Calories
5
g
Fat
31
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 whole Sweet Pastry Crust, 2 whole Large Eggs, 1/2 cups Sugar, 2 Tablespoons Flour, and more.
Yes, Blackberry Raspberry Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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