Custard and Raspberry Free-form Tart

Ingredients

• Sweet shortcrust pastry
• 250 g flour
• 100 g icing sugar
• a pinch of salt
• 125 g butter
• 2 egg yolks
• 2 Tbsp (30 ml) water
• Custard
• 2 C (500 ml) milk
• 1 vanilla pod, split and seeds removed
• 4 egg yolks
• 40 g castor sugar
• 1/4 C (60 ml) cornflour
• Raspberries
• 125 g fresh raspberries
• 1 Tbsp (15 ml) castor sugar
• icing sugar, for dusting

Instructions

1. 1

   Preheat the oven to 180 °C.

2. 2

   Place the flour, icing sugar, salt and butter into a food processor and pulse together until it resembles breadcrumbs. Add the egg yolks while the motor is running. Slowly add the water until the dough comes together. Remove from the food processor and press the pastry into a flat disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.

3. 3

   Pour the milk into a saucepan. Add the vanilla seeds and warm the milk. Place the egg yolks, castor sugar and cornflour into a bowl and mix well with a whisk. Pour the warm milk into the egg mixture, whisking all the time. Pour it back into the saucepan through a strainer and cook for about 4 minutes until the custard has thickened.

4. 4

   Roll the pastry on a sheet of baking paper to a thickness of 3 mm. Form it into a rough circle. Place the custard in the middle of the pastry and top with 100 g of the raspberries. Fold one side of the pastry over the custard and raspberries, to form a rough circle Sprinkle with the castor sugar and bake for 35–40 minutes until the pastry is golden brown.

5. 5

   Sprinkle the remaining raspberries over the top of the tart, dust with a little icing sugar and serve warm.