Nothing beats raspberries and cream in a thin, golden tart shell. You can make one big tart or several smaller ones. Make the custard a day before if you have time otherwise, earlier in the day. For a lighter filling, you have the option to fold in whipped cream to the pastry cream for a variation that makes for a slightly lighter filling that is no less rich and inviting. Use a pre-baked pie shell or preferably, tart dough (pre-baked)
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Hi there, fellow home and pro baker and fan of great recipes….