Elegant Raspberry Dessert

• 1/4 cup sugar
• 4 teaspoons cornstarch
• Dash salt
• 3/4 cup 2% milk
• 1 large egg yolk, lightly beaten
• 1/2 teaspoon vanilla extract
• 1 sheet frozen puff pastry, thawed
• 1 large egg
• 1 tablespoon water
• 1-1/2 cups fresh raspberries or other berries
• 2 tablespoons seedless raspberry jam, warmed

1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot filling into yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in vanilla. Pour into a small bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled.
3. On a large parchment paper-lined
4. , unfold puff pastry sheet and form a 10-in. square (lightly use a rolling pin if necessary). With a large sharp knife or pastry wheel, cut a strip of dough 2-in. wide, leaving a 10x8-in. rectangle. From the 2-in. strip, cut two 10x1/2-in. strips and two 7x1/2-in. strips. Discard trimmings.
5. Prick the 10x8-in. rectangle (pastry base) with a fork. Brush with water 1/2 in. around edges. Place the 10x1/2-in. and 7x1/2-in. strips along edge of base to form the sides; press lightly.
6. In a small bowl, beat egg and water; brush over top of pastry. Bake at 400u0b0 for 15-20 minutes or until golden brown and puffed. Cool on a wire rack.
7. To serve, place tart on a serving plate. Spread with pastry cream. Top with raspberries; brush with jam.

sugar, cornstarch, salt, milk, egg yolk, vanilla, pastry, egg, water, fresh raspberries, seedless raspberry

Taken from www.tasteofhome.com/recipes/elegant-raspberry-dessert/ (may not work)