RASPBERRY BUTTERSCOTCH TART
1 recipe Pate Brisee Sucree (recipe in Basic Techniques)
1 cup dark brown sugar, tightly packed
2 tablespoons flour
1/2 teaspoons salt
1 cup milk
1/2 cup whipping cream
2 large egg yolks
1 tablespoon unsalted butter
1 teaspoon. vanilla extract
1/2 pint fresh raspberries (for a single 11" tart)
Prepare one or both tart shells. While they cool make the butterscotch sauce:
Combine sugar, flour, salt in a heavy quart pan. Stir in milk and cream. Bring to a boil and simmer 1 minute, stirring constantly. Remove from heat.
Beat yolks in a bowl. Add hot mixture slowly, stirring vigorously. Return custard to heat. Continue stirring as it comes to the boil and cooks at this temperature for 1 minute.
Off heat, beat in butter, and turn into a bowl to cool. Stir filling occasionally. When it is cool, mix in the vanilla.
Fill the prebaked and cooled tart shells with the cooled butter scotch sauce. Gently rinse off the raspberries and roll them dry by turning them loosely in a clean towel. Set concentric rings of berries in the butterscotch. Chill until ready to serve. Dust lightly with sugar.
Yield: 1 - 11" tarts; 12 servings