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Raspberry Vanilla Bean Tart

Hello, and thanks for stopping by my blog! This is actually my first post, and I am so excited to share a little bit of my life here. There is an “about me” page, of course, but I hope that with every word I write and with each and every recipe I share, my readers (however many or few there may be!) will get to know more about me.

Like me, my father is definitely a foodie. (And for the record, I don’t particularly care for the word “foodie” but saying that my dad is “interested in food” or “is a food enthusiast” doesn’t quite flow off the tongue as easily.) For my son’s birthday last October, I asked him if he had any suggestions for the menu and his response was, “Buy a giant sandwich ring to eat and then just make a whole table full of desserts.”

…which was tempting, but I decided to cook instead.

Needless to say, he loves his sweets. But there are, naturally, certain things he prefers over others. Custards and puddings are at the top of his list. But if you really want to get him excited for dessert, just tell him there’s cream involved. Any kind of cream… heavy cream, cream cheese, sour cream… The word “cream” ignites a spark, and once you mention it, you’d better hope for your sake that you have already finished making whatever it is that you were talking about.

This pie, for example, I made a couple of weeks ago for the first time. I didn’t really have a purpose for it, per se. No one had asked for it and I hadn’t planned to give it away (although, don’t get me wrong, I am always willing to share whatever it is that I make). But I told my dad about it. I said it was a sweet, shortbread-like crust with a vanilla bean custard and raspberries. He asked what was in the custard. I began listing the ingredients. One of the ingredients was cream.

“Can I have a piece now?” he asked. And after he finished the first slice, he had a second, and the next day he indulged in two more. It’s that good

If you’re in the mood for something rich and sweet, but not too sweet, and you love fresh berries and creamy, silky custard, make this pie. I promise, you will not be sorry.

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