Ingredients

• tarte shell, baked
• 1 egg
• 1 egg yolk
• 1/4 c. sugar
• 3 T. flour
• pinch of salt
• 1 envelope unflavored gelatin
• 1 t. vanilla extract

• 1 c. hot milk
• 1 c. heavy cream
• 1 to 1 1/2 qts. fresh, whole strawberries
• Glaze:
• 1 c. red currant jelly
• 1 T. hot water
• 1 T. Kirsch

Directions

1. Preheat oven to 400 F. Bake tarte shell, about 20 min. then cool.
2. Beat egg and yolk and sugar until thickened and pale yellow.
3. Add flour and salt and beat until well blended.
4. Beat in gelatin and vanilla.
5. Slowly pour in hot milk, beating constantly.
6. Cook over medium, stirring until smooth and thick; do not allow to boil.
7. Pour into large bowl and cool in fridge.
8. When custard is cold, whip cream and fold it into the custard, beating gently.
9. Pour into shell.
10. Arrange berries on custard, stem down so that all of the custard surface is covered with berries.
11. Spoon warm glaze over berries.
12. Refrigerate 2 hours.