Prep Time
15 min
Cook Time
12 min
Yields
8 servings
A splash of raspberry liqueur dresses up this tasty tart from Laura Calder.
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ingredients
1
cup milk
half of a vanilla bean
3
egg yolks
¼
cup sugar
2
Tbsp flour
1
Tbsp framboise liqueur
¼
cup heavy cream
1
lb(s) fresh raspberries
1 9-inch/23
cm cookie crust, baked
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directions
Step 1
Put the milk in a saucepan. Split the vanilla bean, scraping the seeds into the milk, then drop in the pot. Heat to a simmer, remove from heat, cover, and set to infuse 10 minutes.
Step 2
Beat the yolks with the sugar until pale. Beat in the flour. Pull the vanilla bean from the milk and whisk the milk gradually into the egg mixture. Pour back into the saucepan, bring to a boil, and cook one minute. Remove from the heat and stir in the framboise. Strain into a bowl, cover with plastic wrap, and set aside to cool. When chilled, whip the cream and gently fold it in.
Step 3
Spread the pastry cream evenly in the base of the tart. Arrange the berries neatly over top.