- for the pastry:
- pinch of salt
- 2 tblsp icing sugar
- unsalted butter
- 1 egg yolk
- for the crème patissière:
- 5 eggs
- 100 g sugar
- 1 tblsp plain flour
- Into a bowl put your flour, a pinch of salt, two tablespoons of icing sugar and some very cold, unsalted butter, cut into very small cubes.
- Then quickly and lightly rub the butter into the flour with your finger tips. When it looks like very fine bread crumbs, make a well in the middle and put an egg yolk in to bind it, with a few drops of very cold water. Then bring the pastry together with your fingers, roll it into a ball, cover it in cling film and let it cool and rest in the fridge for an hour or so.
- For the crême patissière, heat the milk, but don’t boil it and while it is heating, separate five eggs and put the yolks in a bowl with the sugar and beat it energetically until it doubles in volume and goes really white.
- When the milk is almost boiling, add it to the bowl and give it a bit of a mix and then add a tablespoon of plain flour and put it back into the pan and back over as medium heat until it bubbles, to let it cook and thicken. Keep stirring, though, and when it is nice and thick, turn the heat off, let it cool in the pan and then finish it in the fridge.
- Lightly flour your work surface and roll out the pastry. When it is smooth and even, carefully unroll it over the baking tin and trim off the edges. Then blind bake the pastry, weighted down with a layer of beans.
- Cook it for about 15 minutes and then let it cool. Fill the tart with the crême patissière, which is now a nice, thick custard. Smoothe it out and then cover it with raspberries. Pack the berries in nice and tightly and dust them with icing sugar and there we are.