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Langdon Hall’s talented pastry chef ┬áSarah Villamere made 9 buffet Foraged Flavor desserts on Friday. Here is her Rose Petal and Raspberry Custard Tart with Pistachios for when you want a bit more rich pastry tart with your custard….adapted from Eddy Leroux’ “light and easy” Afghan style recipe:

Follow the recipe on page 153

Divide the liquid in half and in a small pot stir over medium heat.

Add 2 egg yolks and 1/4 cup sugar

Whisk continuously until it comes to a boil.

Remove from heat. Pass through a sieve to remove any small lumps.

Stir in 1/2 pound cold butter cubes and set in the fridge in a pan. When hardened up, mix in the raspberries as called for in the recipe.

Make a standard tart pastry shell (sweet type not savory) Line the bottom of the tart with extra raspberries. Spoon in the cooled custard.

Serve frozen from the freezer or room temperature.

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