Prepare Tart/ Pie Shells

1. Make your pie shells if you are not using ready-made frozen shells from the grocery store.
2. Remember the pasty shells whether homemade or store-bought must be cooked and cooled before the tart is assembled.

How To Make The Pastry Cream/Creme Patisserie Filling

1. In a large bowl, beat the egg yolks with the sugar using a wire balloon whisk until they are pale and thick.
2. Gradually beat in the flour with just 1 tablespoon of the milk.
3. Place the rest of the milk in a heavy-bottomed saucepan and bring to a boil.
4. Whisk this into the egg mixture in a slow stream, ensuring that you whisk continuously so that it does not go lumpy (by using a balloon whisk you should have no problems with this).
5. Return the mixture to the saucepan and place back on the heat. Continue to whisk until boiling (just a few seconds ) then remove from heat and continue whisking and cooking for 2-3 minutes. By removing from the heat it prevents any burning!
6. Allow to cool.
7. (Make-ahead and pour into a dish and keep in the refrigerator until you are ready to fill your pastry shells.)

Method For The Glaze

1. Mix the raspberry preserve with the water and Kirsch
2. Heat until just melted.
3. Set aside to allow the glaze to cool.

How To Assemble The Tarts

1. Fill the pastry shells with the Crème Patissière.
2. Arrange the raspberries on the top of the crème filling.
3. Brush the raspberry glaze over the raspberries and pastry edges.
4. Admire!
5. Another delicious French pastry for you to enjoy!