Raspberry Tart

Ingredients

• •1 1/2 cups all-purpose flour
• •1/2 cup cold butter, cubed
• •1/4 cup sugar
• •1 egg yolk egg yolk
• •2 cups whole milk
• •1/2 cup sugar
• •3 tablespoons cornstarch
• •3 egg yolks egg yolks
• •1 teaspoon vanilla extract
• •2 cups fresh raspberries
• •2 tablespoons apricot jam

Directions

1. 1Mix flour, cold butter, 1/4 cup sugar, and 1 egg yolk until a dough forms; press into a 9-inch tart pan and bake at 375°F for 15 minutes until golden.
2. 2Heat milk with 1/2 cup sugar until steaming; whisk cornstarch and 3 egg yolks together, then slowly add hot milk while whisking constantly.
3. 3Return custard mixture to the pot and cook over medium heat for 2-3 minutes, stirring constantly until thickened, then stir in vanilla extract.
4. 4Pour warm custard into cooled tart shell and refrigerate for 1 hour until set.
5. 5Arrange fresh raspberries on top of the custard in concentric circles.
6. 6Melt apricot jam with 1 tablespoon water and brush gently over raspberries for a glossy finish; chill until serving.

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