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1
Preheat the oven to 350 degrees F.
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2
To make the crostada, dust a clean working surface with flour and roll out the pie dough until it's approximately 1/8-inch thick.
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3
Cut out a circular piece 8 inches in diameter.
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4
In a bowl, toss 1/2 cup of the raspberries with 1/4 cup of sugar.
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5
Place berries in the center of the pastry dough, leaving a 2 to 3-inch border.
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6
Begin folding crust into the center of the pastry, repeatedly allowing it to pleat as you lift the dough and work your way around the pastry.
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7
Brush the pastry with the beaten egg and top with the remaining teaspoon of sugar.
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8
Bake for 35 to 40 minutes, or until the pastry is golden and crisp.
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9
For the raspberry coulis, place 1/2 cup of raspberries in a small saute pan with 1/4 cup of sugar over medium heat.
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10
Cook for 10 minutes, or until berries release all their juices.
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11
Continue to cook until the mixture reaches a syrup consistency.
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12
Pass through a fine sieve or strainer while applying pressure with a ladle or the back of a spoon to remove all juices.
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13
Taste, for flavor then put aside to cool.
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14
Serve the warm crostada on top of Vanilla Anglaise; drizzle with the raspberry coulis.
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15
4 egg yolks
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16
1/3 cup sugar, divided
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17
2 cups heavy cream
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18
1 vanilla bean
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19
Before you begin, prepare an ice bath with an empty bowl and strainer.
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20
In a small bowl, using a wire whisk, mix egg yolks and 1/2 of the sugar.
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21
Place the heavy cream and the remaining sugar in a small pot.
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22
Slice the vanilla bean in 1/2, lengthwise.
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23
Using the back of a pairing knife, scrape the inside of the bean, removing all of the seeds.
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24
Place both the scrapings and the bean in the pot with the heavy cream.
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25
Bring the mixture to a boil.
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26
While continuously whisking, slowly add cream and vanilla bean mixture to the egg yolks.
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27
Return liquid to pot and place over low heat while whisking.
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28
Do not stop whisking!!
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29
The mixture will begin to thicken.
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30
Once it is thick enough to coat the back of a spoon, pass the mixture through the strainer and into the empty bowl over the ice bath.
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31
Continue mixing until cool.
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32
Serve underneath a raspberry crostada.
