3/4 cup whole milk (for pastry cream)
1 teaspoon vanilla extract (for pastry cream)
1/4 cup heavy whipping cream (for pastry cream)
3/4 cup seedless raspberry jam
1/4 cup sugar (for pastry cream)
2 tablespoons water
3 large egg yolks (for pastry cream)
3 half-pint baskets fresh raspberries, about 1 pound, picked over but not washed
2 tablespoons all-purpose flour (for pastry cream)
10-inch Cookie Dough Tart Crust, baked and cooled
For the pastry cream, whisk the milk, cream, and half the sugar in a small saucepan. Place over low heat and bring to a full boil.
Meanwhile, in a bowl, whisk the yolks and then whisk in the remaining sugar. Sift over and whisk in the flour.
When the milk mixture boils, whisk it into the yolk mixture. Strain the mixture back into the pan and place over medium heat.
Use a small, pointed-end whisk to whisk constantly, being sure to reach into the corners of the pan, until the cream comes to a full boil and thickens. Continue to cook, whisking constantly, for 30 seconds. Off heat, whisk in the vanilla.
Scrape the cream into a glass or stainless-steel bowl and press plastic wrap against the surface. Chill until cold.
A few hours before you intend to serve the tart, make the glaze. Combine the jam and water in a small saucepan.
Bring to a boil over medium heat, stirring often. Strain the glaze into a bowl, rinse the saucepan, return the glaze to the saucepan, and cook over low heat until reduced to about 1/2 cup, about 10 minutes.
Use a small offset spatula to spread the cooled pastry cream in the tart crust.
Put the berries in a bowl and drizzle on the slightly cooled glaze. Use a small rubber spatula to fold the berries and glaze together gently. Scrape the berries into the tart crust on the pastry cream and arrange them in an even mound.
Unmold the tart and slide it from the pan base to a platter.