Raspberry Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">300g fresh raspberries</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt and cubed cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs. The cold butter creates pockets of fat that will steam during baking, creating those delicious flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Add the egg yolk and 2 tbsp of ice-cold water, then pulse until the dough just starts to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough as this will develop gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring together to form a disc. Wrap in cling film and refrigerate for at least 30 minutes. This resting period is crucial as it relaxes the gluten and firms up the butter, preventing pastry shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with a little overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently press the pastry into the corners of the tin, trimming any excess with a sharp knife. Prick the base all over with a fork and return to the refrigerator for 15 minutes to chill again. This double-chilling process helps prevent the pastry from shrinking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the pastry is golden and crisp. The bottom should look dry and feel firm to the touch. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry cools, make the custard. Heat the milk with the vanilla pod and seeds (or extract) in a saucepan until almost boiling, then remove from the heat. In a heatproof bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gradually pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from scrambling. Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes - be patient and keep stirring to avoid lumps forming.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat, discard the vanilla pod if using, and pour the custard into a clean bowl. Cover with cling film, pressing it directly onto the surface of the custard to prevent a skin from forming. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the pastry case and custard are completely cool, whisk the custard briefly to loosen it, then pour into the pastry case, smoothing the top with a spatula. Arrange the raspberries decoratively on top, starting from the outside and working your way in.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Heat the apricot jam with the water in a small saucepan until melted and smooth. Pass through a fine sieve if needed, then use a pastry brush to gently glaze the raspberries. This protective glaze not only adds shine but helps preserve the berries' freshness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the tart for at least 1 hour to set the custard completely. Just before serving, dust lightly with icing sugar. The tart is best enjoyed on the day it's made, but will keep in the refrigerator for up to 2 days. The contrasting textures of crisp pastry, silky custard and fresh berries makes this a truly special dessert!</li></ol>