French Raspberry Tart

Elegant raspberry bliss! i highly recommend you use egg pastry recipe number 17829

In a small bowl combine sugar , flour , cornstarch and egg yolks.

Beat with an electric mixer until thick and light yellow.

In a 1 quart heavy non-aluminum saucepan heat the half-and-half over medium high heat.

Stir constantly.

When you see a few small bubbles start to rise up from the side of pan , remove from heat.

Slowly pour 1 / 3 of the hot half-and-half , whisking fast and constantly as you pour.

When it is well incorporated stir the warmed egg mixture back into the pan of milk , whisking constantly.

Over medium low heat heat until the custard is very thick and a few bubbles begin to surface.

Remove from heat.

Stir in vanilla and butter.

Lay a piece of plastic wrap over the surface to prevent a skin from forming.

Cool completely.

Spoon the cooled custard into the baked tart shell.

Top with the raspberries , round ends up , working from the outside in a circular pattern until the surface is covered.

In a small pan over low heat melt jelly , stirring constantly to p.

sugar, flour, cornstarch, egg yolks, half-and-half, butter, pure vanilla extract, fresh raspberry, red currant jelly, sweet tart crust