Like many berry patches around the North Country, the black raspberries in the Chefs’ garden are ripening at an overwhelming rate. We pick several quarts a day and flash freeze many of them so that we can utilize them in specialty cocktails, sorbets, ice creams, sangria, etc. But we also love to eat them fresh in salads, desserts, cheese boards, and simply as a great snack.
Today my daughters went out and picked 4 quarts of berries. We froze two and turned the other two into these amazing summer time desserts. The only thing sweeter than these tarts, was sharing the process of making them with my daughters in my kitchen.
Black Raspberry Tarts
A sweet pastry crust filled with vanilla bean pastry cream, organic black raspberries and a dollop of fresh whipped cream.
Simple, elegant, delicious.
Bon Appetite! Chef Brian