Food Network UK

Raspberry Amaretto Cream Tart

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Ingredients

  • 30 vanilla wafer
  • 2 tablespoons butter
  • 1 to taste cooking spray
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup all-purpose flour
  • 3 tablespoons sugar
  • 0.13 teaspoon salt
  • 1.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups 2% low-fat milk
  • 1 vanilla beans
  • 1 large eggs
  • 2 tablespoons Amaretto
  • 2.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups fresh raspberry
  • 2 tablespoons red currant jam

Use imperial measurements

Method

How to make Raspberry Amaretto Cream Tart

  • Preheat oven to 350°.
  • To prepare crust, place cookies in a food processor, and process until finely ground. Add butter; pulse just until combined.
  • Press crumb mixture into bottom and up sides of a 9-inch round removable bottom tart pan coated with cooking spray.
  • Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
  • To prepare cream, lightly spoon flour into a dry measuring cup; level with a knife.
  • Place flour, sugar, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk.
  • Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
  • Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan.
  • Cook 2 minutes or until thick and bubbly, stirring frequently. Remove from heat. Stir in 2 tablespoons liqueur. Spoon mixture into a small bowl. Place in a larger bowl filled with ice.
  • Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean. Spread chilled cream into bottom of prepared crust.
  • To prepare the remaining ingredients, arrange raspberries over chilled cream.
  • Cover and chill 2 hours or until set. Combine jelly and 1 1/2 teaspoons liqueur in a small microwave-safe bowl. Microwave at high 20 seconds or until jelly melts, stirring once. Brush over the raspberries.

(Courtesy of Food.com)