Today, May 3, is World Press Freedom Day (man has the right to write what he will), Public Radio Day, Wordsmith Day, Garden Meditation Day, World Password Day, National Day of Reason, Paranormal Day, National Textiles Day, Sun Day, Martin Z. Mollusk Day, Wordsmith Day, National Two Different Colored Shoes Day, National Raspberry Popover Day (also known as National Raspberry Tart Day), and National Chocolate Custard Day. That’s a lot to handle in one day, so to fortify yourself please enjoy these holiday-related recipes! “Aye! feast! rejoice!”
1 cup all-purpose flour
½ cup butter
4 cups fresh raspberries
8 oz raspberry jam
2 tbs confectioner’s sugar
In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Pat chilled mixture into a 9 inch tart pan.
Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.
Decadent Chocolate Custard
1 cup heavy whipping cream
⅓ cup milk
6 oz high-quality semi-sweet chocolate, chopped
4 large egg yolks
Place cream and milk in heavy 2-quart saucepan. Cook over medium-high heat 2-3 minutes, stirring occasionally, until mixture just comes to a boil. Immediately remove from heat. Add chocolate; whisk until melted and smooth.
Whisk yolks in bowl just to blend. Gradually whisk warm chocolate mixture into beaten yolks. Return chocolate mixture to same saucepan. Cook over medium heat 8-10 minutes, stirring constantly, until mixture thickens and just begins to bubble. Do not boil.
Pour custard evenly among 6 (3-ounce) custard cups. Cool completely. Cover; chill 1 hour or until serving time.