Harmony in the Kitchen
Louis-Phillipe Robillard, cello, is well-known in the orchestra as a fantastic cook and baker. Here is his recipe for a raspberry-lemon tart.
For the crust:
1 lb (about 3 cups) of fresh raspberries
6 oz Graham crackers, crushed
4 oz butter, melted
1 tbsp sugar
For the custard:
3 large eggs
3/4 cup sugar
1/8 tsp lemon oil
1/4 cup lemon juice (about 2 lemons)
1/4 cup flour
Preheat the oven to 350°F.
For the base, place the crushed crackers in a bowl and add the butter and a tablespoon of sugar. Mix to combine.
Press the mixture evenly over the bottom and sides of a 9-inch pie dish. Bake for 8 minutes. Let cool.
Reduce the temperature to 325°F.
Scatter the raspberries evenly over the baked crust.
Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow.
Whisk in the lemon oil, the lemon juice, and the flour.
Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes.