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Saturday, March 7, 2015

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.

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