Raspberry Custard Kuchen
Debbie has planted a variety of berry bushes along our back fence, and every spring we get lots of happy mason bees followed by a bumper crop of raspberries. So the obvious thing to do is to make a raspberry pastry!
Special Equipment Needed
- 1 9x13 baking dish
Ingredients
For the Crust
- 1 cup flour (8 tablespoons)
- ½ teaspoon salt
- ½ cup cold butter
- 2 tablespoons heavy cream
- ½ cup flour
- ¼ cup sugar
For the Filling
- 3 cups fresh raspberries
- ½ cup sugar
- 1 tablespoon flour
- 1 teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon cinnamon
- 2 large eggs beaten
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
Make the Crust
- Combine 1 cup flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs.1 cup flour, ½ teaspoon salt, ½ cup cold butter
- Stir in the cream.2 tablespoons heavy cream
- Pat the dough onto the bottom of a greased 13x9 inch baking dish.
- Combine the sugar and remaining flour and sprinkle over crust.½ cup flour, ¼ cup sugar
Make the Filling
- Arrange the raspberries over the crust.3 cups fresh raspberries
- Combine the sugar, flour, ginger, allspice, and cinnamon in a large bowl.½ cup sugar, 1 tablespoon flour, 1 teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon cinnamon
- Stir in the eggs, cream and vanilla and pour over the berries.2 large eggs, 1 cup heavy whipping cream, 1 teaspoon vanilla extract
- Bake at 375°F for 40-45 minutes or until lightly browned. Serve warm or cold.
Nutrition Estimate
Calories: 280kcalCarbohydrates: 29gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 56mgSodium: 205mgPotassium: 101mgFiber: 2gSugar: 15gVitamin A: 722IUVitamin C: 8mgCalcium: 33mgIron: 1mg
