Savoy Raspberry Tart-tart De Savoie Aux Framb

A person who has been born again, or regenerated, does not habitually commit sin. He no longer sins with his heart and will and whole inclination. There was probably a time when he did not think about whether his actions were sinful or not, and he did not always feel grieved after doing evil. There was no quarrel between him and sin; they were friends. But the true Christian hates sin, flees from it, fights against it, considers it his greatest plague, resents the burden of its presence, mourns when he falls under its influence, and longs to be completely delivered from it. Sin no longer pleases him, nor is it even a matter of indifference to him; it has become a horrible thing which he hates.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Grains, Eggs		Cakes, Desserts, Fruits	8	Servings

INGREDIENTS

1		Pate Sucree Dough-see
		separate recipe
6	T	Raspberry jam
1	T	Framboise eau-de-vie
		raspberry brandy or
		brandy
1/4	t	Unflavored gelatin
2/3	c	Milk
1		2-inch piece vanilla bean
		cut in half lengthwise
2		Large egg yolks
3	T	Sugar
1	T	Cornstarch
1/3	c	Chilled whipping cream
3		1/2 pint baskets
		raspberries
		Powdered sugar
		minutes.

INSTRUCTIONS

Preheat oven to 375F. Line 9-inch square baking pan with 2-inch high
sides with foil.  Place dough in pan and press out to 1/4 inch
thickness over bottom and 1 inch up sides of pan. Freeze crust until
firm, about  Line crust with foil.  Fill with dried beans or pie
weights. Bake  until sides are set, about 20 minutes. Remove beans and
foil.  Continue baking until crust is golden, about 15 minutes. Spread
jam  evenly over bottom of crust.  Bake until jam is set, about 2
minutes.  Cool crust.  Combine frambois and gelatin in small bowl; let
stand until gelatin  softens, about 10 minutes.  Bring milk and vanilla
bean to boil in  small saucepan.  Mix yolks, 3 tablespoons sugar and
cornstarch in  medium bowl. Gradually add hot milk mixture, whisking
until blended.  Return mixture to saucepan.  Whisk over medium ehat
until thickened;  boil 1 minute, whisking constantly.  Remove from
heat; add framboise  mixture and stir until gelatin dissolves.  Let
pastry cream stand  until cool but not set, whisking occasionally,
about 15 minutes.  Remove vanilla bean from pastry cream.  Beat
whipping cream in medium  bowl until medium-firm peaks form. Fold cream
into pastry cream in 2  additions. Spread pastry cream in prepared
crust (layer will be  thin). Chill until cream is firmly set, about 2
hours. (Can be made 1  day ahead. Cover; keep chilled.)  Mound
raspberries over cream.  Sprinkle lightly with powdered sugar.  From
the Savoy region in France. Bon Appetit/May 94 Typed by Didi Pahl  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 117 Calories From Fat: 46 Total Fat: 5.2g Cholesterol: 60.2mg Sodium: 21.5mg Potassium: 52.1mg Carbohydrates: 17g Fiber: <1g Sugar: 6g Protein: 1.6g