French Raspberry Tart Recipes

FRENCH RASPBERRY TART

Steps:

• 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.