Raspberry Streusel Tart

• 1 34 cups half-and-half cream
• 13 cup sugar
• 4 teaspoons cornstarch
• 4 large egg yolks
• 1 tablespoon unsalted butter
• 1 -2 tablespoon kirsch or 1 -2 tablespoon Chambord raspberry liquor
• 1 teaspoon vanilla extract
• 1 (9 inch) pastry shells, sweet, prebaked
• 1 pint fresh raspberry
• 12 cup seedless raspberry preserves, All-Fruit
• 1 -2 tablespoon water

1. Heat oven to 375.
2. Prebake crust for 10 minutes in preheated oven.
3. Allow to cool before filling.
4. Heat half & half in a 2 quart sauce pan over medium heat to just below a boil.
5. Combine sugar and cornstarch in a bowl, set aside.
6. Whisk egg yolks in a bowl until slightly thickened.
7. Whisk sugar & cornstarch into eggs; SLOWLY whisk in scalded half & half into sugar & egg mixture.
8. Pour mixture into saucepan.
9. Heat over low heat, stirring constantly until mixture begins to thicken and heats to boil, about 8 minutes; simmer one minute longer.
10. Remove from heat; add butter, liquor and vanilla.
11. Cover with buttered plastic wrap or pan lid and let cool for 10 minutes.
12. *Can transfer to a bowl and cover with plastic wrap.
13. Spread custard in pre-baked crust; bake until set, 20-25 minutes.
14. Cool completely on a wire rack.
15. Glaze: Heat 2/3 C seedless raspberry all-fruit preserves and 1-2 T water until boiling.
16. Carefully, brush top with half of glaze.
17. Set raspberries in glaze, "point up".
18. Drizzle remaining glaze over berries,.
19. Chill tart uncovered for at least 2 hours before serving.

cream, sugar, cornstarch, egg yolks, unsalted butter, chambord raspberry liquor, vanilla, pastry shells, fresh raspberry, seedless raspberry preserves, water

Taken from www.food.com/recipe/raspberry-streusel-tart-258606 (may not work)