2 tablespoons butter chilled cut into small pieces
2 tablespoons cornstarch
1 large egg yolk lightly beaten
4.5 ounces flour all-purpose
3 tablespoons ice water
1 cup milk 1% low-fat
18 ounce raspberries fresh
3 tablespoons currant jelly red
0.1 teaspoon salt
0.3 teaspoon salt
0.5 cup sugar
2 tablespoons sugar
0.5 teaspoon vanilla extract
2 tablespoons vegetable shortening chilled
Equipment
bowl
frying pan
sauce pan
oven
knife
whisk
wire rack
blender
plastic wrap
microwave
measuring cup
tart form
pastry brush
Directions
Preheat oven to 37
To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a bowl.
Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill 10 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap.
Roll dough, still covered, into an 11-inch circle.
Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan. Press dough against bottom and sides of pan.
Remove remaining plastic wrap. Pierce bottom and sides of dough with a fork; bake at 375 for 20 minutes. Cool on a wire rack.
To prepare pastry cream, combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a small saucepan over medium heat. Gradually add milk, stirring with a whisk. Stir in egg yolk; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly.
Remove from heat; stir in vanilla.
Scrape into a bowl. Press plastic wrap onto surface of pastry cream.
Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally.
Spoon pastry cream into crust; spread evenly. Top with raspberries, starting from the center.
Place jelly in a small bowl; microwave at high for 10 seconds at a time, stirring well, until jelly is warmed through and thinned. Apply jelly in an even layer over tart using a pastry brush. Chill tart 15 minutes or until jelly sets; cover loosely with plastic wrap, and chill at least 45 minutes before serving.
