Monday, February 26, 2007

Raspberry Chocolate Creme Patissiere Tarte

My roommate is good at making pies too...

An approximate recipe from Marina:
I only used a recipe for the creme patissiere part. I made a pie crust, and cooked it (you need beans, or something to make it keep its shape). I melted chocolate into the bottom - semi sweet with some butter and a little milk/cream.

Creme patissiere:
6 large egg yokes
1 larger egg
3/4 cup and 2 tbsp sugar
3 tbsp corn starch
3 tbsp all porpoise flour
3 cup whole milk
3 tbsp butter
2 tsp vanilla extract

1) Mix egg yellow, eggs, 2 tbsp sugar. Add corn starch and flour until smoooth.
2) In a saucepan, combine milk and sugar, heat until it steams. Add 1/2 the warm milk to the eggs, mix smooth, pour it back into the saucepan, stir with a wooden spoon until it boils. Remove from heat, add butter and vanilla. Let it cooooool.
3) When that was cool, I smeared it over the chocolate. As for the raspberries, I used about 3 cups of frozen ones, heated them up, added a little corn starch and maple syrup, and rum wishing it had been something else, I forget what. oh - grand marnier. yum. And I poured THAT on, and let it sit for a little while. I do not recommend keeping it in the freezer. That was a silly idea. Eating it warm was amazing. With hot chocolate with rum in it.

Everything you want from a dessert...fruit, chocolate, creme, AND pastry!