Fresh Raspberry Tart with Vanilla Pastry Cream and a Layer of Chocolate

Regarding Luca's Italian Pastry Cream (see sidebar): turns out, you don't need to stir the custard counterclockwise after all. Today in class, I stirred my French Pastry Cream clockwise, long and hard, and look what I got:

Plus, there is a thin layer of chocolate brushed between the tart crust and the pastry cream, and may I just say, it is pretty spectacular.

I wish the foil wasn't disturbing the flow of the picture, which isn't my finest, but it may actually be holding the tart shell together. Stay tuned.

P.S. I might be in love with Raoul Charlebois, that crazy Frenchman from my latest genre fiction copy edit job, Fuck Me Before Christmas.