Raspberry Tart

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 cup milk
• 1 teaspoon vanilla
• 3 egg yolks
• 3 tablespoons granulated sugar
• 2 tablespoons all-purpose flour
• 9 inches baked pie shells
• 3 ounces bittersweet chocolate
• 2 cups raspberries
• 1/2 cup red currant jelly
• 1 tablespoon brandy

Recipe

• 1 to make the filling, heat the milk in a heavy pot over medium heat until simmering.
• 2 remove from the heat and add the vanilla.
• 3 whisk together the egg yolks and sugar in a bowl until well combined.
• 4 stir in the flour.
• 5 whisk the milk mixture into the egg yolks and return to the pot.
• 6 cook over medium heat, stirring constantly, until the mixture thickens, about 3 minutes.
• 7 pour the custard into a mixing bowl and cover the surface with plastic wrap to prevent a skin from forming.
• 8 cool.
• 9 slowly melt the chocolate in a heavy pot over low heat.
• 10 remove from the heat and brush the inside of the baked pie shell with melted chocolate.
• 11 cool.
• 12 pour the cooled custard into the pie shell.
• 13 arrange the raspberries on top of the custard.
• 14 place the red currant jelly and brandy in a small pot and boil for 1 minute.
• 15 cool until the glaze is room temperature but still liquid.
• 16 brush the glaze over the fruit and leave in a cool place until ready to serve.