FRENCH RASPBERRY TART
Make and share this French Raspberry Tart recipe from Food.com.
Provided by Diana Adcock
Categories Tarts
Time 1h
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 165.7, Fat 5.2, SaturatedFat 2.8, Cholesterol 59.6, Sodium 24.5, Carbohydrate 28.9, Fiber 2.8, Sugar 19, Protein 2.1
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