Preparation

做面团

• 在装有桨叶附件的立式搅拌机中，将面粉，糖，榛子面粉，黄油和盐混合在一起。低速混合，直到黄油开始分解，大约1分钟。将速度提高到中等下方，并继续跳动，直到混合物看起来像沙质的黄油块一样大小，大约2分钟。
• Turn the mixer off and add the whole egg and egg yolk (reserve the remaining white). Mix on low speed until incorporated. Increase the speed to medium and mix just until the dough pulls away from the sides of the bowl, about 30 seconds. Do not overmix.
• 将面团分成一半，将每一半压成大约4英寸的圆盘，然后用塑料包裹。冷藏1盘至少3小时，最多24小时。（使用在使用之前将另一个磁盘冻结长达一个月；在使用之前，将其解冻。）

塑造和烘烤地壳

• 轻轻面粉一个工作表面和滚动销。用烹饪喷雾剂喷洒9-1/2至11英寸的凹槽蛋pan。
• 快速工作，将面团盘滚成1/8英寸厚的回合。将面团转移到蛋pan中，然后将其轻轻哄到锅中，使多余的面团悬挂在侧面。将滚动销滚到锅的顶部以切断多余的面团。用废料修补任何眼泪或裂缝。将面包皮至少20分钟或冷冻10分钟。同时，将架子放在烤箱的中心，然后将烤箱加热到375°F。
• Line the crust with parchment paper and fill it to the very top with beans or pie weights. Bake until the edges are golden, 18 to 20 minutes. Carefully remove the weights and paper. Bake until the center of the crust looks dry and is just beginning to color, 3 to 5 minutes.

Make the filling

• Combine the milk and 2 Tbs. of the sugar in a 3- to 4-quart saucepan. If using a vanilla bean, split it and scrape the seeds into the milk, then add the pod. Bring to a boil, stirring occasionally, about 5 minutes. Remove the vanilla bean pod, if using.
• Meanwhile, in a medium heatproof bowl, whisk the remaining 2 Tbs. sugar with the egg, egg yolk, and cornstarch until smooth, about 1 minute. Whisk half of the hot milk into the egg mixture until combined. Off the heat, whisk the contents of the bowl back into the remaining milk in the saucepan.
• Cook over medium heat, whisking constantly, until the mixture reaches a boil; it will thicken. Continue to cook for another minute past the boil, whisking constantly. Off the heat, whisk in the butter, vanilla paste or extract, if using, and raspberry liqueur. Strain the pastry cream through a medium-mesh sieve into a medium heatproof bowl. Cover with plastic wrap pressed onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, at least 2 hours and up to 3 days.

填充蛋

• 在一个中等大小的碗中，用电动手动搅拌机或搅拌器将奶油打成硬峰。
• 搅拌糕点奶油以使其变软并使其光滑。用大铲子将鲜奶油折叠到软化的糕点奶油中，直至完全混合。用奶油légère填充地壳，晚上用刮刀将其填充。冷藏至少1小时，然后再加入水果。
• 将无花果和覆盆子放在馅料上。请注意，由于馅料柔软，因此您需要快速工作，而填充又冷又牢固。因为一旦填充果实就很难移动水果，所以您可能需要在将其放在蛋饼上之前在空板锅上练习图案。
• Put the jelly and water or wine in a small saucepan. Simmer and whisk together to form a smooth glaze. Allow to cool slightly. Brush it on the exposed fruit, being careful not to pull up the cream filling from below. Refrigerate the tart until ready to serve. Serve the tart cold, within 6 hours of topping.