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RASPBERRY TART

Pastry Shell:
2 cup pastry flour
3/4 cup butter, soften
1 ½ tbsp. sugar
1 ½ egg yolk
1 ½ tbsp. cold water

Method

1. In a food processor, pulse the butter with the flour and sugar for a couple of seconds to combine.
2. Add the egg yolk and pulse a couple more times.
3. Remove and work in the water to combine
4. Wrap and refrigerate for 1 hour.

Pastry Cream:
4 cups milk
8 egg yolks
½ cup flour
2 tbsp. cornstarch
2 tbsp. butter
1 cup raspberry liquor

Method

1. Scald the milk.
2. Over a double boiler, whisk together the egg yolks, flour and sugar.
3. Temper egg mixture with hot milk
4. Mix until smooth
5. Remove and dot with butter
6. Stir in Liquor

For Tart:
2 cups Raspberries
1 tbsp. confectioners sugar

Method

1. Roll out the pastry on a floured board and spread over a tart ring or pie tin.
2. cover with waxed or parchment paper and cover with beans and bake in a preheated 425° oven for 45 minutes. Remove beans and continue baking 10 minutes until golden brown.
3. Remove and cool.
4. Add cooled pastry cream to shell.
5. Remove and immediately cover with the raspberries and sugar. Serve at room temperature.