Raspberry Custard Tart

By CheeseDiva

Ingredients

• Vanilla Bean Pastry Cream:
• 1 10 or 11-inch tart shell, prebaked and cooled/or individual tart shells
• 1 1/4 cups milk
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 1/3 cup sugar
• 3 1/2 tbsp cornstarch
• 2 tsp vanilla extract
• 1/2 cup heavy whipping cream, cold
• 12-16-oz fresh raspberries (approx 3 cups) washed
• 1/3 cup sugar
• 2 tbsp cornstarch
• 4 egg yolks
• 1 1/3 cups whole milk
• 1/2 vanilla bean, split down the centre to expose the seeds
• 1/4 – 1/2 tsp vanilla

Preparation

Step 1

In a medium saucepan, bring milk to a simmer over medium heat.
While milk is heating, combine egg, egg yolks and sugar in a large mixing bowl. Beat until smooth, then add cornstarch and beat until smooth again.
When the milk has come to a simmer, very slowly drizzle it into the egg mixture while whisking constantly (tempering) until all of the milk has been added. Return the mixture to the sauce pan. Cookover medium heat, stirring constantly with a spatula and scraping the bottom of the pan, until the custard thickens – 3-5 minutes. Stir in vanilla extract.
Strain through a sieve into a medium bowl, cover surface of the pastry cream with plastic wrap and refrigerate until completely chilled.



Next, make your pastry cream. Using a mixer, beat together the sugar, cornstarch and egg yolks until the mixture is thick and pale yellow.

In a small saucepan combine the milk and the vanilla bean, bring to a simmer. Then remove the vanilla bean.

Pour about half of the milk mixture into the egg mixture, and stir.

Then return this milk/egg mixture to the remaining milk mixture in the saucepan, and continue to cook, whisking constantly, until the custard is thick and slightly bubbly. Make sure to whisk constantly so that the mixture doesn't burn to the bottom of the pan.

Remove from heat and stir in the vanilla.

Cover the custard with a sheet of parchment paper to prevent a skin from forming, then it set aside to cool.

Assembly
When custard has cooled and you are ready to fill the tart, whisk the custard vigorously to smooth it out.
In a medium bowl, beat the heavy cream to stiff peaks. Fold custard mixture into the whipped cream, working in one or two batches.
Fill the prepared tart shell with the cream and evenly distribute raspberries over the custard. Chill for 1 hour before serving to set the filling slightly.