Raspberry and Lemon Curd Galette with Vanilla Bean Whipped Cream
We were having friends over for dinner and they were bringing the dinner! I have the best friends. Anyway, since I wasn’t cooking I decided to bake a dessert. I love, love, love galettes, not only are the delicious they are simple to make. I had some lemon curd in the cupboard so I decided to add it to the galette along with fresh raspberries then I topped it with homemade vanilla bean whipped cream. It was beautiful and delicious – a huge hit with all of us.Raspberry and Lemon Curd Galette with Vanilla Bean Whipped Cream: Recipe and photos by For the Love of Cooking.net
- 1 pie crust
- Lemon curd
- 2 cups of raspberries
- 2 tbsp white sugar (more or less depending on the sweetness of the berries)
- 2 tsp corn starch
- 1 egg, beaten
- Raw sugar
- 1 half a pint of whipping cream
- Powdered sugar, to taste
- 1 vanilla bean, seeds removed
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
Clean the raspberries then place into a bowl and sprinkle the sugar and corn starch on top. Gently stir the raspberries until the sugar and corn starch are evenly covering the berries.
Spread the lemon curd on the pie crust starting one inch from the edge. Pour the raspberries inside the pie crust on top of the lemon curd. Fold the edge of the dough over the raspberries and curd. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar.
Bake in the oven for 35-40 minutes, or until golden brown.
While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.
Click here for a printable version of this recipe – For the Love of Cooking.net