• 1  Pastry Tart Shell
  • 2 cups Ontario raspberries
  • 1/4 cup red currant jelly

Vanilla Pastry Cream:

  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tsp all-purpose flour
  • 1 cup milk
  • 1/2 cup whipping cream
  • 4 tsp brandy or amber rum
  • 1 tsp vanilla extract



  1. In heatproof bowl, whisk together yolks, sugar and flour until smooth.
  2. In saucepan over medium heat, bring milk and cream just to simmer. Pouring in a thin stream, whisk hot milk mixture into yolk mixture; transfer to saucepan.
  3. Over medium heat, whisking constantly, bring mixture to boil; reduce heat to medium-low and whisk for 1 minute. Remove from heat, whisk in brandy and vanilla. Transfer to clean bowl; cover surface directly with plastic wrap. Let cool; refrigerate until set, 4 hours, or for up to 2 days.
  4. Prepare and bake Sweet Pastry Tart Shell, using lemon rind and lemon juice.

Spread pastry cream into cooked pastry shell; smooth top. Arrange raspberries over pastry cream. Warm red currant jelly and brush over raspberries. Refrigerate until glaze is cool and set, 10 minutes or for up to 2 hours.