Raspberry and Custard Tart

Ingredients:
For the shortcrust pastry:

200g flour

100g cold butter, cut into cubes

80g icing sugar

1 egg

1 pinch of salt

For the pastry cream:

500ml whole milk

1 vanilla pod (or 1 tsp extract)

4 egg yolks

100g sugar

40g cornstarch

30g butter

For the filling:

300-400g fresh raspberries

A little raspberry or redcurrant jelly (optional, for shine)

Preparation:

1. Prepare the shortcrust pastry:

In a bowl, combine the flour, icing sugar, and salt.

Add the cold butter and rub it in with your fingers until it forms a crumbly texture.

Incorporate the egg and mix until smooth.

Shape into a ball, cover with plastic wrap, and let rest for 30 minutes in the refrigerator.

2. Line and bake the tart base:

Preheat the oven to 180°C (fan-assisted).

Roll out the pastry on a floured surface and line a buttered tart pan (approximately 24 cm).

Prick the base with a fork and cover with baking paper and beads or dried vegetables.

Bake blind for 20 minutes, remove the beads, and bake for another 5 minutes to brown. Let cool.

3. Prepare the pastry cream:

Heat the milk with the split vanilla pod (or extract), then let it infuse.

In a bowl, whisk the egg yolks with the sugar until pale.

Add the cornstarch, then slowly pour in the hot milk while whisking.

Pour back into the saucepan and thicken over medium heat, whisking constantly.

When the cream thickens, remove from the heat and stir in the butter. Let it cool, covering with plastic wrap.

4. Assembly:

Fill the cooled tart base with the cold pastry cream and smooth well.

Arrange the raspberries evenly over the cream.

(Optional) Gently heat a little raspberry jelly and brush on for a glossy finish.

Tips:

You can flavor the cream with lemon zest or orange blossom water for a change.

Add a few fresh mint leaves when serving for a fragrant, green touch.