Warmer days are coming and for some people so do what we eat. With thoughts of summer and fresh produce we want to share this recipe for Raspberry Custard.
- Juice from a can of raspberries
- 3 tsp. of cornstarch
- 1 tbsp. sugar
- 1 baked 8” pastry shell
- 1 cup whipping cream prepared
Add enough water to the juice to make 2 cups liquid.
Combine sugar and cornstarch. Slowly add the juice to the cornstarch mixture, stirring until smooth. Boil until thickened, stirring constantly. When cool, pour into pastry shell. To serve
Top with sweetened and flavored whipping cream.
Bright in color, full of flavor and never a seed spoil it. This is one of the most delicious tarts that one can imagine. Taken from the Dutch Cookbook by Edna Eby Heller. Available for purchase at Gettysburg Tour Center and Jennie Wade House.