New Raspberry Custard Tart Recipe
- 1/2 c. butter
- 1 c. flour
- 1 egg yolk
- 2 tbsp sugar
Put egg yolk in measuring cup with enough water to make 1/6 c. Put flour/sugar in bowl. Cut in butter. Add egg/water mix.
- 1/4 cup sugar
- 1 tablespoon flour
- 1 tablespoon cornstarch
- 2 egg yolks
- 1 cup half-and-half
- 1 teaspoon butter
- 1 teaspoon pure vanilla extract
- 1 pint fresh raspberry
- 1 (6 ounce) jar red currant jelly
- 1 (9 inch) baked sweet tart crust
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 and serve.