Ingredients

  • 1  Pastry Tart Shell
  • 2 cups Ontario raspberries
  • 1/4 cup red currant jelly

Vanilla Pastry Cream:

  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tsp all-purpose flour
  • 1 cup milk
  • 1/2 cup whipping cream
  • 4 tsp brandy or amber rum
  • 1 tsp vanilla extract

 

Directions

  1. In heatproof bowl, whisk together yolks, sugar and flour until smooth.
  2. In saucepan over medium heat, bring milk and cream just to simmer. Pouring in a thin stream, whisk hot milk mixture into yolk mixture; transfer to saucepan.
  3. Over medium heat, whisking constantly, bring mixture to boil; reduce heat to medium-low and whisk for 1 minute. Remove from heat, whisk in brandy and vanilla. Transfer to clean bowl; cover surface directly with plastic wrap. Let cool; refrigerate until set, 4 hours, or for up to 2 days.
  4. Prepare and bake Sweet Pastry Tart Shell, using lemon rind and lemon juice.

Spread pastry cream into cooked pastry shell; smooth top. Arrange raspberries over pastry cream. Warm red currant jelly and brush over raspberries. Refrigerate until glaze is cool and set, 10 minutes or for up to 2 hours. 

 

Serves