Baked Raspberry Tart

Add sugar, flour, chilled butter to the processor and process it until the mixture resembles like breadcrumbs. Now add an egg yolk along with chilled water and process further. Use more chilled water if required.

Remove the dough onto the floured surface and knead just until smooth.

Cover and refrigerate it for about 30 minutes.

Preheat oven to 180°C and grease a 2 cm deep tart pan of about 12.5cm×35cm (base) loose tart pan.

Roll out pastry between two sheets of butterpaper to 5mm thick and place it in the tart pan. Press it evenly and trim the excess of it. Keep it refrigerated again for 5 minutes.

After 5 minutes, bake it with some ceramic pie weights on it for 10 to 15 minutes. After that remove the ceramic weights and bake again for 15 minutes until the base is golden brown.

Meanwhile make custard filling, in a sauce pan, whisk eggs and an egg yolk along with sugar and vanilla essence. Stir in milk and custard powder. Whisk all that well adding in the thick cream too.

Transfer the pan to the gas on a medium high heat. Bring it to a boil whisking continuously.

In about 8 to 10 minutes the mixture starts to thicken.

Transfer it to a heat proof bowl and cover. Refrigerate it for about an hour.

After one hour, pour this custard filling in the tart. Decorate with fresh raspberries and enjoy.