Gluten-Free Raspberry Tart

This is an easy, elegant dessert. Serve the tart as is or sprinkle a light dusting of confectioners' sugar over the berries just before serving.

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Ingredients

One 11-inch (or six 4-inch) Shortbread Tart Crust(s), baked and cooled		2 pints fresh raspberries
1 recipe Pastry Cream		Confectioners' sugar for dusting, optional
1/2 cup good-quality raspberry preserves

Total:

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1
Prepare the shortbread tart crust(s) according to the recipe directions. Bake and cool.
2
Prepare the pastry cream and refrigerate until cold. Whisk well.
3
Spread the raspberry preserves over the bottom of the baked and cooled tart shell(s) and fill with the pastry cream.
4
Just prior to serving, place the raspberries on the tart, stem side down, starting in the center and working out to the edge in concentric circles. Dust with confectioners' sugar, if desired.
5
The pastry cream and tart shell(s) can be prepared ahead of time. Keep the pastry cream refrigerated until ready to fill the tart. The tart shell(s) can be made a day ahead and stored, wrapped in plastic wrap, at room temperature.

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