Raspberry Custard Tart

Ingredients:

Pie Crust

• 1pie crust baked and cooled - Pate Sucree (Sweet Tart Dough (make1/4 more than recipe)

Vanilla Custard Layer

• ¾ cup granulated sugar

• ⅛ teaspoon salt

• ⅓ cup all-purpose flour

• 2 cups milk

• 4 egg yolks

• 2 tablespoons butter

• 2 teaspoons vanilla extract

Raspberry Pie Filling

• 1 cup granulated sugar

• 3 tablespoons cornstarch

• ¼ teaspoon salt

• 1 cup water

• 2 cups fresh raspberries

• 1 tablespoon butter

Instructions:

Pie Crust

1. First, prepare pie crust, use - Pate Sucree (Sweet Tart Dough) (make1/4 more than recipe)

2. Prick pie crust with a fork. Bake in a 10-inch tart pan. 400 Degrees for 8-10 minutes until very light brown.

3. Set aside and cool before adding custard.

Vanilla Custard Layer

1. Use a whisk to beat egg yolks in a small bowl. Set aside.

2. In a medium saucepan, combine sugar, salt, and flour. Slowly stir milk into dry mixture. Place over medium-high heat and start cooking, whisking continuously. Once all combined, briskly whisk in in the beaten eggs slowly and continue whisking continuously until pudding thickens up about 5 minutes. It is very important that you add the eggs in slowly so you don’t curdle the eggs.

3. Add the butter and vanilla and whisk to combine.

4. Remove from heat and pour into prepared pie crust. Place custard pie in fridge to prepare the raspberry pie filling.

Raspberry Pie Filling

1. In 2-quart saucepan, mix sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.

2. Spoon on top of custard pie filling and refrigerate at least 2 hours before serving.

3. Top with some fresh raspberries and whipped cream .