Crimson pie with custard

Crimson tart with custard

Ingredients:
Dough:
100 grams of desi
200 grams of flour
50 grams of sugar
1 egg
half-glasses of cognac or sherry, or rum.

Cream:
300 ml of milk
3 yolks
3 tablespoons of sugar
3 teaspoons of flour
vanilla sugar

raspberry for stuffing

Preparation:
To chop cold oil with flour, to add sugar, egg, cognac. If necessary it is possible to add couple of spoons of ice water to dough. To mix everything, to roll in sphere and to put in the refrigerator on half an hour-hour.
To roll dough, and to lay out in form with sides (24sm), to pin fork (or to put paper and balls), and to bake 20 minutes at the 220th hail.

To heat milk a little and a half sugar, there to add the vanilla. To mix yolks with the remained sugar and flour. To pour in milk in yolks, to mix and pour back in kastryulka, to cook some minutes before solidification, constantly stirring slowly. To set aside for cooling.
On the cooled-down cake layer to lay out cream, from above raspberry and it is possible to enjoy.

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