Prep 1 hr
Cook 20 mins
If you wanna impress your family or guests, this is the dessert for you! Source of Recipe: Chicago Tribune / Adapted from "Great Pies & Tarts" by Carole Walter *my notes and preferences
- 1 3⁄4 cups half-and-half cream
- 1⁄3 cup sugar
- 4 teaspoons cornstarch
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 -2 tablespoon kirsch or 1 -2 tablespoon Chambord raspberry liquor
- 1 teaspoon vanilla extract
- 1 (9 inch) pastry shells, sweet, prebaked
- 1 pint fresh raspberry
- 1⁄2 cup seedless raspberry preserves, All-Fruit
- 1 -2 tablespoon water
- Heat oven to 375°.
- Prebake crust for 10 minutes in preheated oven. Allow to cool before filling.
- Heat half & half in a 2 quart sauce pan over medium heat to just below a boil.
- Combine sugar and cornstarch in a bowl, set aside.
- Whisk egg yolks in a bowl until slightly thickened.
- Whisk sugar & cornstarch into eggs; SLOWLY whisk in scalded half & half into sugar & egg mixture.
- Pour mixture into saucepan.
- Heat over low heat, stirring constantly until mixture begins to thicken and heats to boil, about 8 minutes; simmer one minute longer.
- Remove from heat; add butter, liquor and vanilla.
- Cover with buttered plastic wrap or pan lid and let cool for 10 minutes. *Can transfer to a bowl and cover with plastic wrap.
- Spread custard in pre-baked crust; bake until set, 20-25 minutes. Cool completely on a wire rack.
- Glaze: Heat 2/3 C seedless raspberry all-fruit preserves and 1-2 T water until boiling. Carefully, brush top with half of glaze.
- Set raspberries in glaze, "point up". Drizzle remaining glaze over berries,.
- Chill tart uncovered for at least 2 hours before serving.