Plan of action:
- Make the custard
- Make the raspberry caramel (follow the strawberry caramel process, and sub in a bag of frozen raspberry's)
- Make/Bake the crust (you need an 8'' tart pan)
- 2 T cornstarch
- 1/2 cup sugar
- 1 cup of heavy cream
- 1 cup of buttermilk
- 4 egg yolks
- 1/2 t brandy
- pinch salt
- Whisk yolks until light yellow.
- Stir together sugar and corn starch.
- Mix in buttermilk and cream.
- Cook over medium heat until its hot and starts to thicken. Turn to low while you temper the yolks.
- While whisking the egg yolks, slowly pour in 1/4 cup of the hot pudding (tempering). Add in another 1 cup of mix in 1/4 cup increments. Move back to the mix on the stove, and pour in the tempered egg yolks.
- Whisk until thick and puddingy. Don't let boil, or it will curdle. Watch your heat, have patience.
- Place in a bowl, and pat plastic wrap on top of custard so it doesn't form a skin. Chill
Graham Cracker Crust, and bringing it all together:
- 150 g of graham crackers, pulsed until fine in a food processor
- 1 T flour
- 95 g of melted, and slightly cooled butter
- 60 g of white sugar
- 1/2 t vanilla extract
- Preheat oven to 350 degrees.
- Mix everyone together.
- Grease the tart pan.
- Pack in the crust mixture. I use a rocks glass to pat it down firm. You really want to pack it down.
- Bake for 10-12 minutes. Let cool.
- When your crust is cool. And your custard is chilled we can bring everyone together.
- Pour in the custard and smooth over with an off set spatula. Let chill 20 minutes.
- Next pour over 1 cup of raspberry caramel. Smoothing over with the spatula.
- Chill 20 additional minutes and serve.