I am back on the farm in France still putting everything in order for two months of country living and country baking. I’m not yet ready to tackle baking in the outdoor oven just yet, but the necessity of using our fresh raspberries (framboises) calls.
So, with theses beauties, I am making a raspberry tart with a cream custard filling.
I just finished the custard using the recipe found in The Complete Magnolia Cookbook. This is the second time that I’ve made it and it has turned out great.
Please check back later to see how it has all turned out. I’m headed to town for other ingredients while the custard cools.