STREAMING NOW: The Delicious Miss Dahl
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“If you wanna impress your family or guests, this is the dessert for you! Source of Recipe: Chicago Tribune / Adapted from "Great Pies & Tarts" by Carole Walter *my notes and preferences”
1hr 20mins

Ingredients Nutrition


  1. Heat oven to 375°.
  2. Prebake crust for 10 minutes in preheated oven. Allow to cool before filling.
  3. Heat half & half in a 2 quart sauce pan over medium heat to just below a boil.
  4. Combine sugar and cornstarch in a bowl, set aside.
  5. Whisk egg yolks in a bowl until slightly thickened.
  6. Whisk sugar & cornstarch into eggs; SLOWLY whisk in scalded half & half into sugar & egg mixture.
  7. Pour mixture into saucepan.
  8. Heat over low heat, stirring constantly until mixture begins to thicken and heats to boil, about 8 minutes; simmer one minute longer.
  9. Remove from heat; add butter, liquor and vanilla.
  10. Cover with buttered plastic wrap or pan lid and let cool for 10 minutes. *Can transfer to a bowl and cover with plastic wrap.
  11. Spread custard in pre-baked crust; bake until set, 20-25 minutes. Cool completely on a wire rack.
  12. Glaze: Heat 2/3 C seedless raspberry all-fruit preserves and 1-2 T water until boiling. Carefully, brush top with half of glaze.
  13. Set raspberries in glaze, "point up". Drizzle remaining glaze over berries,.
  14. Chill tart uncovered for at least 2 hours before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a