Breton Shortbread Cookies With Raspberries

• 2 egg yolks
• 5/8 cup granulated sugar
• 1/2 cup softened butter
• 1 1/2 cups flour
• 2/3 tablespoon baking powder
• 1/3 teaspoon salt
• 1 vanilla bean
• milk 35 cl.
• 1 egg
• 5 1/8 tablespoons granulated sugar
• 5 tablespoons cornstarch
• 2 7/16 tablespoons butter
• 1 tablespoon orange blossom water
• 2 pints raspberries
• confectioner's sugar

1. With an electric mixer, beat the egg yolks and sugar until pale.
2. Add the softened butter and mix.
3. When the mixture is smooth, add the sifted flour, salt and baking powder.
4. Beat quickly to get a smooth dough.
5. Wrap the dough in plastic and let rest for 2 hours in the refrigerator.
6. Preheat oven to 180 degrees Celsius.
7. Roll out the dough 5 mm thick on top of a floured parchment paper.
8. Lightly grease pastry rings. Arrange them on a baking sheet.
9. Cut circles dough and fit them inside the pastry rings.
10. Bake for 15 minutes.
11. Let cool.
12. Split the vanilla bean in half lengthwise and scrape out the seeds using a knife.
13. Boil the milk and add vanilla seeds.
14. Remove from heat and let steep for 10 minutes.
15. Mix the egg, the sugar and cornstarch.
16. Strain the milk through a sieve and boil again.
17. Gradually add the egg/sugar mixture, stirring vigorously.
18. Cook for 3 minutes over low heat.
19. Remove from heat and add butter and orange blossom water.
20. Transfer the cream to a large bowl, wrap with a plastic film and let cool in the refrigerator for 2 hours.
21. Before using, whip it quickly.
22. To serve, place one cookie and spread with 1 tablespoon of custard.
23. Gently top with raspberries and sprinkle with confectioner's sugar.

egg yolks, sugar, butter, flour, baking powder, salt, vanilla bean, milk, egg, sugar, cornstarch, butter, orange blossom water, pints raspberries, s sugar

Taken from www.yummly.com/recipe/Breton-Shortbread-Cookies-with-Raspberries-782142 (may not work)