Karen's Raspberry Tarts with Ricotta Pastry Cream – Gluten Free
Crispy buttery crust, velvety ricotta custard, and market-fresh raspberries—four delicious summer tarts that are gluten-free and irresistible.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Pastry cutter
- Tart pan
- Rolling pin
- Fine-mesh sieve
- Non-reactive pot
- Whisk
- Oven
- Stove
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Airtight glass container
- Plastic wrap
- Wax paper
- Baking sheet
- Cutting board
- Sifter
- Plate
- Parchment paper
Ingredients
- 1 1/4 cups whole milk (preferrably organic)
- 2 large large egg yolks (I use pasture raised )
- 2 1/2 tablespoons gluten free all purpose flour
- 4 tablespoons natural cane sugar
- 1/2 cup plus 2 tablespoons fresh ricotta cheese* (fresh is preferred )
- 2 cups fresh raspberries (may use more or less)
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