Raspberry Creme Fraiche Tart

Recipe by Mrs Goodall
READY IN: 1hr 30mins




  • Place baking sheet in bottom of oven.
  • Pre-heat oven to 375 degrees.
  • Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
  • Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
  • Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
  • Add flour, beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.
  • Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
  • Spread custard over batter.
  • Arrange berries 1/4 inch apart atop custard.
  • Sprinkle tart with 2 tablespoons sugar.
  • Bake tart until set and brown around edges, about 45 minutes.
  • Cool.
  • Remove pan sides.
  • Place tart on platter. Dust with powdered sugar if desired.
  • **Creme Fraiche - heat 1 cup whipping cream to 85 degrees. Remove from heat; mix in 2 tablespoons of buttermilk. Cover; let stand in warm draft-free aea until slighty thickened, 24 - 48 hours depending on temperature of room.