RASPBERRY CUSTARD KUCHEN

Ingredients: ​​1 ½ cups all-purpose flour, divided ½  teaspoon salt ½  cup cold butter 2 tablespoons heavy whipping cream ½  cup sugar Filling: Filling: 3 cups fresh raspberries (other fruit can be used) 1 cup sugar 1 tablespoon all-purpose flour 2 large eggs, beaten 1 cup heavy whipping cream 1 teaspoon vanilla extract Directions: In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. ​​ Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 ° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator. Yield: 10-12 servings. Nutritional Facts  1 piece: 328 calories, 17g fat (10g saturated fat), 86mg cholesterol, 195mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 4g protein