RASPBERRY VINEGAR TART
Steps:
- Prepare the crust: In a food processor, grind the cookies until you have 1½ cups crumbs. Transfer to a bowl. If using the freeze-dried raspberries, process them in a food processor, spice grinder or mortar and pestle until they are reduced to powder. There will be seeds, so sift the powder through a fine-mesh sieve into the cookie crumbs, and stir lightly to combine. Butter a 9-inch tart pan, put the crumbs in the middle and slowly drizzle the melted butter into the crumbs. Mix until the crumbs resemble the texture of wet sand. (You may not need all the butter; you can discard the rest.) Firmly press the crumbs against the sides and bottom of the pan until about ¼ inch thick.
- Chill in the refrigerator, or even the freezer, for 1 hour. Preheat the oven to 350 degrees. Bake the crust until the base is dry, about 15 to 20 minutes. Remove from the oven and let cool completely. Keep the oven on.
- Make the filling: Whisk together the eggs and ¼ cup sugar. In a 1-quart saucepan, whisk together the flour and remaining ¾ cup sugar, then whisk in water, red-wine vinegar and raspberry vinegar. Bring to a boil, whisking until the sugar is dissolved, then add to the egg mixture in a slow, steady stream, whisking vigorously to prevent the eggs from scrambling. Pour the filling back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats back of spoon, 12 to 15 minutes. Do not boil. Pour a ½-inch-thick layer of filling into the chilled tart crust.
- Bake the pie in the middle of the oven until the filling is set, about 15 minutes, then cool completely in the pan. Chill in the refrigerator.
- Whisk the heavy cream with the raspberry vinegar and St-Germain until stiff peaks form. Spread over the surface of the tart, then drizzle with a bit more raspberry vinegar.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 108 milligrams, Sugar 27 grams, TransFat 0 grams
RASPBERRY TART
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
RASPBERRY VANILLA TARTLETS
You can also top these little tarts with blueberries, sliced strawberries, or sliced bananas.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 2 dozen tartlets
Number Of Ingredients 9
Steps:
- Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
- Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla.
- Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry. Serve immediately, or cover and refrigerate up to 2 hours.
Nutrition Facts : Calories 41 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 10 milligrams, Sodium 42 milligrams, Carbohydrate 6 grams, Protein 1 grams, Sugar 3 grams
RASPBERRY VINAIGRETTE
Who knew you could add fruit to dressings? This raspberry vinaigrette is sweet and tart, making it the perfect summer dressing for any salad. -Debbie Jones, Hollywood, Maryland
Provided by Taste of Home
Categories Lunch
Time 5m
Yield about 3/4 cup.
Number Of Ingredients 4
Steps:
- Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.
Nutrition Facts : Calories 176 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
RASPBERRY VINEGAR
Looking for something tasty to make with fresh raspberries? This dressing adds summer-fresh flavor to salads. -Francy Nightingale, Issaquah, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 cups.
Number Of Ingredients 3
Steps:
- Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY VINAIGRETTE II
This is a very simple raspberry dressing. It's good on any green salad, and fruit salads too.
Provided by PANTRYGATHERINGS
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another teaspoon) if necessary to smooth out the vinegar flavor.
Nutrition Facts : Calories 22.2 calories, Carbohydrate 5.4 g, Fat 0.1 g, Protein 0.1 g, Sodium 7.1 mg, Sugar 5.1 g
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