Raspberry Custard Kuchen

Yield: 10 to 12 servings

Ingredients

Crust

• 1 1/2 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 cup cold butter
• 2 tablespoons heavy whipping cream
• 1/2 cup granulated sugar

Filling

• 3 cups fresh raspberries
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 large eggs, beaten
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

Instructions

1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs.
2. Stir in cream; pat onto the bottom of a greased 13 x 9 x 2 inch baking dish.
3. Combine the sugar and remaining flour; sprinkle over crust.
4. Arrange raspberries over crust.
5. In a large bowl, combine sugar and flour.
6. Stir in eggs, cream and vanilla extract; pour carefully over berries.
7. Bake at 375 degrees F for 40 to 45 minutes or until lightly browned.
8. Serve warm or cold.
9. Store in the refrigerator.