1 To 2 pints raspberries
2 Egg yolks
1 Whole egg
1 1/4 oz Cornstarch
2 oz Sugar
1 tb Butter
1 ts Vanilla
16 oz Of milk
2 oz Sugar
Pre-baked tart shells
6 oz Whipped cream
1 Jar red currant jelly
Makes 6 servings
Mix milk and 2 oz. of sugar, dissolve and bring to a boil. Set
aside. Mix cornstarch and sugar with eggs, beat smooth. Slowly pour
hot milk into egg mixture stirring constantly. Return to heat, boil,
remove from heat.
Stir in butter and vanilla. Pour in shallow pan, sprinkle with sugar.
Cover with wax paper, cool. Refrigerate at this point for several
hours. When cold blend in whipped cream. Pour into tart shells.
Place washed raspberries on custard. Heat contents of red currant
jelly to liquid form. Brush glaze on top of tarts.
Yields
6 servings