Directions:
- Preheat oven to 375°.
- To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
- Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill 10 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan. Press dough against bottom and sides of pan. Remove remaining plastic wrap. Pierce bottom and sides of dough with a fork; bake at 375° for 20 minutes. Cool on a wire rack.
- To prepare pastry cream, combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a small saucepan over medium heat. Gradually add milk, stirring with a whisk. Stir in egg yolk; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Scrape into a bowl. Press plastic wrap onto surface of pastry cream. Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally.
- Spoon pastry cream into crust; spread evenly. Top with raspberries, starting from the center. Place jelly in a small bowl; microwave at high for 10 seconds at a time, stirring well, until jelly is warmed through and thinned. Apply jelly in an even layer over tart using a pastry brush. Chill tart 15 minutes or until jelly sets; cover loosely with plastic wrap, and chill at least 45 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.23 Kcal (834 kJ) | ||
| Calories from fat | 65.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 11% | |
|---|---|---|---|
| Cholesterol | 34.31mg | 11% | |
| Sodium | 138.73mg | 6% | |
| Potassium | 99.59mg | 2% | |
| Total Carbs | 29.98g | 10% | |
| Sugars | 14.79g | 59% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 3.54g | 7% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 54.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 214.44 Kcal (898 kJ) | ||
| Calories from fat | 70.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 11% | |
|---|---|---|---|
| Cholesterol | 36.93mg | 11% | |
| Sodium | 149.33mg | 6% | |
| Potassium | 107.2mg | 2% | |
| Total Carbs | 32.27g | 10% | |
| Sugars | 15.92g | 59% | |
| Dietary Fiber | 1.39g | 5% | |
| Protein | 3.81g | 7% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.5mg | 2% | |
| Calcium | 58.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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