Raspberry Tart with Violet Cream Recipe

Ingredients:

• 1 pre-made pie crust
• 1 cup fresh raspberries
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 2-3 drops violet food coloring
• Whipped cream for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place the pre-made pie crust in a 9-inch tart pan and press it firmly to the bottom and sides of the pan.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
4. Remove the parchment and pie weights, and bake for an additional 8-10 minutes or until the crust is golden brown. Let cool.
5. In a small saucepan, mix the cornstarch and sugar together. Add 1/2 cup of water, and whisk until smooth.
6. Add the raspberries to the saucepan and cook over low heat until the mixture thickens and becomes jam-like, stirring frequently.
7. Pour the raspberry mixture into the cooled tart crust.
8. In a medium bowl, beat the heavy cream, vanilla extract and violet food coloring together until stiff peaks form.
9. Spoon the violet cream over the raspberry mixture in the tart crust.
10. Refrigerate for at least 1 hour before serving.

Serving suggestions:

This raspberry tart with violet cream is best served chilled. Garnish with whipped cream and additional fresh raspberries if desired.

Verdict:

This Raspberry Tart with Violet Cream is a delicious and unique dessert that is sure to impress. The tart raspberry filling pairs perfectly with the delicate and floral violet cream. The pre-made crust makes it quick and easy to prepare, but it looks and tastes like it was made from scratch. This dessert is perfect for any special occasion or weekend treat!