Raspberry Custard Kuchen

This German-Scandinavian treat is more of a custard than a cake and not overly sweet. Although I frequently use raspberries for this recipe, blackberries, rhubarb, apricots, plums or peaches are equally delicious. I like to serve it with breakfast or brunch and often serve it in the afternoon with tea. Of course, it makes a fine summer dessert, too!

For Crust:

In a food processor bowl, combine:

1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup butter
1 tablespoon powdered sugar

Process until fine crumbs form.

Add: 2 tablespoons whipping cream

Pulse 2 or 3 times, until uniform “crumbs” form. Pat mixture onto bottom of quiche dish with straight fluted sides (at least 2 inches deep) or well-fitting 10 inch spring form pan. Bake at 375°F for 15 minutes. Remove from oven and cool slightly.

For Fruit Mixture:

Combine in a bowl:

1/2 cup flour
1/2 cup sugar
3 cups fresh raspberries (or other favorite berry or sliced fruit)

Toss to coat berries. Pour fruit mixture over crust, and using fingers, arrange raspberries and flour mixture evenly over crust.

For Filling:

In food processor bowl, combine:

1 cup sugar
1 tablespoon all-purpose flour
4 large eggs
1 cup whipping cream
1 tablespoon pure vanilla extract

Process until ingredients are just combined. (Don’t over process.) Pour custard mixture over berries. Bake at 375°F for 40-45 minutes, or until lightly browned. Dust with powdered sugar before serving. Serve warm or chilled. Store in the refrigerator.

YIELD: 10-12 servings.

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