Raspberry Tart

By eveweb

Ingredients

• Custard
• 1 cup (250 mL) milk
• 1 tsp (5 mL) vanilla
• 3 egg yolks
• 3 tbsp (45 mL) granulated sugar
• 2 tbsp (25 mL) all-purpose flour
• Tart
• 3 oz (90 g) bittersweet chocolate
• 1 baked sweet pastry shell, 9-inch (23-cm)
• 2 cups (500 g) raspberries
• cup (125 mL) redcurrant jelly
• 1 tbsp (15 mL) sweet wine or brandy

Details

Servings 6
Adapted from lcbo.com

Preparation

Step 1

1. Heat milk in a heavy pot over medium heat until simmering. Remove from heat and add vanilla.

2. Whisk together egg yolks and sugar in a bowl until well combined. Stir in flour.

3. Whisk milk mixture into egg yolks and return to pot. Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes. Pour custard into a mixing bowl and cover surface with plastic wrap to prevent a skin from forming. Cool.

4. Slowly melt chocolate in a heavy pot over low heat. Remove from heat and brush the inside of the baked pastry shell with melted chocolate. Cool.

5. Pour cooled custard into shell. Arrange raspberries in circles on top of the custard.

6. Place redcurrant jelly and sweet wine in a small pot and boil for 1 minute. Cool until glaze is room temperature but still liquid. Brush glaze over fruit and leave in a cool place until ready to serve.