French Raspberry Tart

Recipe by Diana Adcock
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READY IN: 1hr
SERVES: 8
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl combine sugar, flour, cornstarch and egg yolks.
  • Beat with an electric mixer until thick and light yellow.
  • In a 1 quart heavy non-aluminum saucepan heat the half-and-half over medium high heat.
  • Stir constantly.
  • When you see a few small bubbles start to rise up from the side of pan, remove from heat.
  • Slowly pour 1/3 of the hot half-and-half, whisking fast and constantly as you pour.
  • When it is well incorporated stir the warmed egg mixture back into the pan of milk, whisking constantly.
  • Over medium low heat heat until the custard is very thick and a few bubbles begin to surface.
  • Remove from heat.
  • Stir in vanilla and butter.
  • Lay a piece of plastic wrap over the surface to prevent a skin from forming.
  • Cool completely.
  • Spoon the cooled custard into the baked tart shell.
  • Top with the raspberries, round ends up, working from the outside in a circular pattern until the surface is covered.
  • In a small pan over low heat melt jelly, stirring constantly to prevent scorching.
  • Evenly spoon warmed jelly over raspberries.
  • Chill Completely.
  • Offer whipped cream and serve.
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