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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 10 |
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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 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.
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