Raspberry Creme Fraiche Tart

• 12 cup butter, softened
• 12 cup sugar
• 2 teaspoons vanilla extract, divided
• 2 eggs, at room temperature
• 1 egg, separated
• 1 cup all-purpose flour
• 34 cup creme fraiche
• 2 cups raspberries
• 1 tablespoon turbinado sugar

1. Preheat oven to 375.
2. Combine butter and sugar in a large bowl.
3. Beat with a mixer at medium speed until smooth.
4. Add 1 teaspoon vanilla, 2 whole eggs, plus the white of the third egg.
5. Beat until smooth.
6. Add flour and mix at low speed just until combined.
7. Scrape batter into a 9-inch tart pan, spreading over bottom and up sides of pan to create a rim.
8. Mix egg yolk with creme fraiche and remaining vanilla.
9. Pour over batter and spread just to the raised edge.
10. Place berries on custard.
11. Sprinkle with turbinado sugar.
12. Bake until golden brown and edges of custard are set, about 40 minutes.
13. Cool 30 minutes.

butter, sugar, vanilla, eggs, egg, flour, creme fraiche, raspberries, turbinado sugar

Taken from www.food.com/recipe/raspberry-creme-fraiche-tart-316012 (may not work)