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Raspberry tart-pie
Nb persons: 8
Yield:
Preparation time:
Total time:
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| Ingredients: | |
| 2 cups | milk |
| 1 | vanilla bean,, (may substitute vanilla extract if cost is an issue) |
| 1/3 cup | all-purpose flour |
| 1/2 cup | sugar |
| Pinch | salt |
| 4 | egg yolks |
| 1 | whole egg |
| 1/4 cup | heavy cream, whipped |
| 1 pint | raspberries |
| 1/2 cup | red current jelly |
Baked 9 inch pie crust
In a double boiler, scald the milk with the vanilla bean. Remove the bean.
Mix the flour, sugar and salt. Add a little of the scalded milk, stirring until smooth. Add the remaining milk in the double boiler and cook, stirring, until thickened.
Best together the egg yolks and whole egg. Add a little of the hot mixture a d stir until smooth. Add to the remaining sauce and cook over simmering water, stirring constantly, until the mixture has thickened.
Strain the mixture, cool and fold in the whipped cream. Turn into the baked pie shell and cover with raspberries.
Melt the jelly over low heat, stirring and pour evenly over the raspberries. Chill.
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