After 3 years of watching and waiting,
our raspberry bush is finally producing the most beautifully red raspberries!
I can't wait to start making tons of raspberry jam.
But until then, I'm enjoying my daily walk to the garden
to eat them fresh off the vine...
Or to use as a fresh topping on desserts.
I made this delicious Bavarian Raspberry Tart today
which was perfect in the summer heat.
Bavarian Raspberry Tart
1 1/3 cup graham cracker crumbs
1/3 cup melted butter
3 tbsp sugar
2 cups Bavarian Cream
1. To make the graham cracker crush, mix the graham cracker crumbs, sugar and melted butter together. Then press into a tart pan (or any pan). Bake at 350 for 10 minutes. Let cool for 20 minutes.
2. Here is a great Bavarian Cream recipe that is perfect dolloped on top of the tart shell.
3. Top with fresh raspberries and chill for about 30 minutes.