Hall of Fame Raspberry Streusel Tart
1 sweet tart pastry shell -- (11-inch) baked
1. To make the streusel, preheat the oven to 350 degrees. Place the butter into a medium-size saucepan and slowly melt. Cool until tepid. Combine the flour, sugar, cinnamon and salt and add to the melted butter. Toss with a fork until crumbs are formed. Take a clump of the crumb mixture in your hand and squeeze gently to form a larger clump. Then break the large clump apart, and sprinkle the crumbs only a large shallow pan. Repeat until all the mixture has been made into crumbs.
For the streusel:
6 tablespoons unsalted butter
2 3/4 cups unsifted unbleached all-purpose flour
6 tablespoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
For the custard filling:
3 1/4 cups light cream
1/3 cup sugar
4 teaspoons cornstarch
1 tablespoon all-purpose flour
4 large egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 tablespoon framboise or kirschwasser liqueur
For the glaze:
2/3 cup thick currant, apricot or seedless raspberry preserves
1 tablespoon water -- (1 to 2)
2 dry-pints of raspberries -- about 3 cups,
2 tablespoons confectioner's sugar for garnish -- (2 to 3)
2. Place the crumbs in the oven and bake for 15 to 18 minutes or until they turn light brown. Set aside to cool and harden.
3. Make the custard: In a 2-quart saucepan, heat the light cream until just under the boil.
4. In a medium-size mixing bowl, using a wire whisk, ship the egg yolks until slightly thickened. Whisk in the sugar, 1 tablespoon at a time. Stir in the cornstarch and flour, then blend in the scalded cream. Pour the mixture back into the saucepan, and heat slowly, stirring constantly with a wooden spoon until the mixture begins to thicken and comes to a boil. Be sure to reach into the side of the pot to release any custard that may stick. When the custard begins to boil, immediately whip it with a whisk to smooth any lumps, then simmer for about 1 minute. Remove from the heat. Stir in the butter, vanilla and liqueur. Cover the top with a piece of buttered plastic wrap. Cool about 10 minutes.
5. Increase the oven temperature to 375 degrees. Spread the custard into the pastry shell and bake for 20 to 25 minutes or until bubbly. Remove it from the oven and let it stand on a rack for 10 minutes to set.
6. Make the glaze: In a small saucepan, combine the preserves with the water, and heat until the mixture comes to a boil. Pass through a fine strainer. Discard pulp.
7. Assemble the tart: Gently brush the top of the custard with 1/2 of the hot preserves. Sprinkle the berries generously over the hot custard. Lightly brush the tops of the berries with the remaining hot preserves, then sprinkle the tart generously with the streusel topping, pressing the crumbs gently into the berries so they will adhere. Chill the tart, uncovered, for about 2 hours to set. Just before serving, sprinkle the streusel generously with strained confectioner's sugar.
Source of recipe: MC