Delicate raspberries are ideal for this dessert, but blackberries, blueberries, or sliced strawberries would work, too.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
To prepare crust, place cookies in a food processor, and process until finely ground. Add butter; pulse just until combined. Press crumb mixture into bottom and up sides of a 9-inch round removable bottom tart pan coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
Step 3
To prepare cream, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
Step 4
Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan. Cook 2 minutes or until thick and bubbly, stirring frequently. Remove from heat. Stir in 2 tablespoons liqueur. Spoon mixture into a small bowl. Place in a larger bowl filled with ice. Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean. Spread chilled cream into bottom of prepared crust
Step 5
To prepare the remaining ingredients, arrange raspberries over chilled cream. Cover and chill 2 hours or until set. Combine jelly and 1 1/2 teaspoons liqueur in a small microwave-safe bowl. Microwave at high 20 seconds or until jelly melts, stirring once. Brush over the raspberries.
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