Raspberry Streusel Tart

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

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• 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

Directions

1. Heat oven to 375°.
2. Prebake crust for 10 minutes in preheated oven. Allow to cool before filling.
3. Heat half & half in a 2 quart sauce pan over medium heat to just below a boil.
4. Combine sugar and cornstarch in a bowl, set aside.
5. Whisk egg yolks in a bowl until slightly thickened.
6. Whisk sugar & cornstarch into eggs; SLOWLY whisk in scalded half & half into sugar & egg mixture.
7. Pour mixture into saucepan.
8. Heat over low heat, stirring constantly until mixture begins to thicken and heats to boil, about 8 minutes; simmer one minute longer.
9. Remove from heat; add butter, liquor and vanilla.
10. Cover with buttered plastic wrap or pan lid and let cool for 10 minutes. *Can transfer to a bowl and cover with plastic wrap.
11. Spread custard in pre-baked crust; bake until set, 20-25 minutes. Cool completely on a wire rack.
12. Glaze: Heat 2/3 C seedless raspberry all-fruit preserves and 1-2 T water until boiling. Carefully, brush top with half of glaze.
13. Set raspberries in glaze, "point up". Drizzle remaining glaze over berries,.
14. Chill tart uncovered for at least 2 hours before serving.