RASPBERRY TART 2 baskets fresh raspberries ¼ cup cassis or other berry syrup 3 ounces cream cheese 1/2-cup confectioners' sugar 1 9" pre-baked dessert quiche crust Powdered sugar for garnish Basic Fruit Quiche Custard Gently mix the raspberries and syrup together. Set at room temperature for 30 minutes. Whip the cream cheese and sugar together in a food processor or blender until creamy smooth. Spread the cheese mixture evenly over the bottom and side of your pre-baked crust. Place the raspberries one at a time in a circle until the crust is filled with a single layer of berries. Pour juices from raspberries into pre. Jared fruit quiche custard. Whip custard thoroughly and pour into raspberry filled quiche. Bake at 3500 for 15-20 minutes or until eggs in quiche are set. . While quiche is still warm, dust with powdered sugar that has been forced through a sieve. Re-dust once again when quiche is cooled. Can be served cold or reheated. Don't forget the vanilla ice cream! One 9" quiche serves 6-8
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