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Almond Shortbread Crust
1 and 1/2 Cups Flour
3/4 Cup Ground Almonds (aka Almond Meal)
3/4 Cup Butter
1/3 Cup Sugar
1/2 Teaspoon Salt
3 Egg Yolks
12 Ounces Fresh Raspberries
1 and 1/2 Cups Sugar
1/3 Cup Flour
2/3 Cup Heavy Cream
1 Tablespoon Butter
1 Tablespoon Cornstarch
1 Teaspoon Vanilla
1 Teaspoon Cognac or Good Brandy
1/4 Teaspoon Roasted Cinnamon
1/4 Teaspoon Salt
Start off by making the crust. Preheat the oven to 350 degrees Fahrenheit. Mix together the sugar, almond meal, flour, and salt in a large bowl. Cut the butter into roughly pea sized pieces over the flour mixture and then stir. Knead the mixture with your hands until a coarse dough forms. Press the dough into a 9 x 13 inch baking pan lined with parchment paper until it is evenly distributed and flat. Place the pan in the oven and allow the mixture to bake for 10 minutes. Then remove and set aside.
Now you can start making the custard. Warm the cream in a medium-sized pot over low heat. Add the flour, sugar, salt, cornstarch, butter and mix well. Continue to warm the mixture, stirring constantly, until it is hot but not boiling.
Place the eggs and egg yolks in a medium-sized bowl and whisk until thoroughly blended. Slowly ladle some of the cream mixture into the egg mixture, whisking all the while. Continue adding the cream to the eggs in this gradual manner until half of the cream mixture has been blended into the egg mixture.
Pour the egg mixture back into the cream mixture and whisk well. Allow the custard to thicken for 3 minutes over very low heat, whisking constantly. Never allow the mixture to boil. Remove from heat, and stir in the roasted cinnamon, vanilla extract, and cognac.
Distribute half of the raspberries on the crust, then pour the custard over them into the pan. Sprinkle the rest of the raspberries over the pan. Place the pan in the oven and bake for 50 minutes, or until the custard is set. Remove the pan from the oven and allow to cool to room temperature before serving.