| Raspberry Custard Tart | |
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| prep time: 00:30+3:20 for tart shell
cool time: 01:30 serves: 8 cost: $4.50 vegetarian |
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This is best made from berries just picked a few hours ago, but since that's only possible a few weeks out of the year, store-bought or frozen will do. |
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| 9" fully prebaked Sweet Buttery Tart Crust | Make crust. |
| custard: 2 c milk 1/3 c flour 1/2 c sugar pinch of salt 4 egg yolks 1 whole egg 2 t vanilla extract 2 c fresh or frozen raspberries |
Scald milk in double boiler. Mix flour, sugar and salt in a bowl. Add a little of the scalded milk, stirring until smooth. Add to the remaining milk in the double boiler and cook, stirring, until thickened. Beat together the egg yolks and the whole egg. Add a little of the hot mixture and stir until smooth. Add eggs to the remaining sauce and cook over simmering water, stirring constantly, until mixture has thickened. Stir in vanilla. Remove from heat and chill. Cover surface directly with plastic wrap to prevent a skin from forming on custard. Spread custard into prebaked tart shell. Cover top with fresh raspberries. |
| red currant glaze: 3 T red currant jelly 1 T Kirsch or other fruit liqueur |
To make glaze, whisk jelly and Kirsch together over medium heat until smooth. Coat berries evenly with glaze while still warm. Chill at least 1 1/2 hours. |