Fruit Tart!

So the master, the REAL Rachael of cooking, is in town.  We (okay I handed items to her) made a delicious tart! 

Crust:

One package graham cracker

1/4 cup sugar

7 tbps melted butter (or more if it doesn't stick)

First she made a crust of graham crackers.  Crush the crackers in a food processor.  If you don't have one, put them in a plastic bag, and crush with a rolling pin. Mix the sugar in with the crackers in a medium bowl.

Slowly add the melted butter while you stir the crumbles.  Press the mixture into a pie pan.

Custard: 

3 egg yolks 

1 1/4 cup milk

1 tsp vanilla extract

1/4 cup sugar

2 tbsp flour

3 tbsp cornstarch

1 tsp liquor (optional)

Mix egg yolks and sugar in a medium bowl.  Sift in the flour and cornstarch while stirring consistently until incorporated.  In a medium saucepan heat milk and vanilla.  Bring to a boil then remove from heat when it starts with the rising rolling boil. Pour slowly and steadily into the egg yolk mixture until mixed.  Make sure you pour slowly as not to over cook the egg yolks. If this happens, pour the whole mixture through the sieve. 

Heat mixture in the saucepan over low-medium heat stirring continuously until it thickens, making it difficult to stir. Pour in a shallow bowl or dish.  Lay plastic wrap over the surface to prevent crusting.  Let cool to room temperature or cooler- about an hour.  

Glaze:

2/3 cup seedless jam 

1 tbsp liquid (she used cranberry juice but you can use water)

Heat jam in small saute pan on low heat.  Mix in the liquid until it's thin.

Putting it together:

Brush the glaze on top of the crust.  Then use a spatula to spread the custard over the glazed crust.  Decorate with your favorite fruit (we just bought a pre-cut mix from the store), then brush the fruit with the leftover glaze.  Sprinkle with powdered sugar, and put in the fridge to cool. 

* We used vegan butter and soy milk, so ours was a little different tasting.  I liked it, but you can experiment on your own.

** Make sure you have things like, a sieve, a basting brush, and a pie dish. Those were helpful.

Taste rating: 8

Preparation time: 2 hours plus cooling

Dishes: A good amount