Welcome to our series sharing Food Holidays: May 3rd. There is several different foods to share this morning. The funny thing is Charlie and I don’t care for any of them.
Unless it would be the Chocolate Custard. While David would choose the Tarts or Popovers over the Chocolate. But he would eat a Eclair. He just isn’t much for Chocolate unlike Charlie and I. How about you?
National Raspberry Popover Day
National Raspberry Popover Day recognizes a dish similar to Yorkshire pudding. Did you know the day is also referred to as National Raspberry Tart Day.
Popovers earn their name by their characteristic popping over the edge of the pan as they bake. They can be enjoyed in both sweet and savory combinations.
National Raspberry Tart Day
The tart is the perfect combination of crispy crust, creamy filling, and fresh fruit. Tarts originated during the Middle Ages. Although sweet fruit-topped tarts are the most popular, many savory and salty varieties also exist.
In France, many of these open-faced pies are made with eggs, cheeses, meats, and vegetables. Whether you prefer Tars filled with chocolate or goat cheese, they’re always delicious!
If you know someone that likes Tars why not visit your Bakery or bake some and surprise them with a treat.
National Chocolate Custard Day
A sweet dessert very similar to pudding. The Custard is made by blending eggs with milk or cream and heating the mixture in the stove or oven. Would you like to make some with Charlie and I?
Custard is perfect for pairing with pastries or other baked goods including Doughnuts Charlie said. If you have had a Eclair then you have had Chocolate Custard.
Recipe: Raspberry Tarts
- 1 cup Flour
- 1 tablespoon Sugar
- 1⁄4 teaspoon Salt
- 6 tablespoons Unsalted Butter chilled
- 1 egg yolk
- 1 tablespoon Water
- 1 tablespoon Lemon Juice
- 1 (10 ounce) package
- Frozen Unsweetened Raspberries, thawed or 1 cup fresh raspberry
- 3 tablespoons Cornstarch
- 1⁄4 cup cold water
- 3⁄4 cup Sugar
- Preheat oven to 425°F.
- Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas.
- Combine egg yolk, water, and lemon juice with a fork.
- Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.
- Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use.
- Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
- Spoon filling evenly into tart shells, filling each no more than 2/3 full.
- Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.
- Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.
Thank you,
Glenda, Charlie and David Cates
