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“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”
READY IN:
1hr 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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.

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