Raspberry Streusel Tart

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 3/4 cups half-and-half cream
• 1/3 cup sugar
• 4 teaspoons cornstarch
• 4 large egg yolks
• 1 tablespoon unsalted butter
• 1 -2 tablespoon kirsch or 1 -2 tablespoon chambord raspberry liquor
• 1 teaspoon vanilla extract
• 1 (9 inch) pastry shells, sweet, prebaked
• 1 pint fresh raspberry
• 1/2 cup seedless raspberry preserves, all-fruit
• 1 -2 tablespoon water

Recipe

• 1 heat oven to 375°.
• 2 prebake crust for 10 minutes in preheated oven. allow to cool before filling.
• 3 heat half & half in a 2 quart sauce pan over medium heat to just below a boil.
• 4 combine sugar and cornstarch in a bowl, set aside.
• 5 whisk egg yolks in a bowl until slightly thickened.
• 6 whisk sugar & cornstarch into eggs; slowly whisk in scalded half & half into sugar & egg mixture.
• 7 pour mixture into saucepan.
• 8 heat over low heat, stirring constantly until mixture begins to thicken and heats to boil, about 8 minutes; simmer one minute longer.
• 9 remove from heat; add butter, liquor and vanilla.
• 10 cover with buttered plastic wrap or pan lid and let cool for 10 minutes. *can transfer to a bowl and cover with plastic wrap.
• 11 spread custard in pre-baked crust; bake until set, 20-25 minutes. cool completely on a wire rack.
• 12 glaze: heat 2/3 c seedless raspberry all-fruit preserves and 1-2 t water until boiling. carefully, brush top with half of glaze.
• 13 set raspberries in glaze, "point up". drizzle remaining glaze over berries,.
• 14 chill tart uncovered for at least 2 hours before serving.