French tart with crisp crust, rich vanilla cream, and fresh raspberries finished with powdered sugar.
# What You’ll Need:
→ Shortcrust Pastry
01 - 250 g all-purpose flour
02 - 125 g cold unsalted butter, diced
03 - 80 g icing sugar
04 - 1 large egg
05 - 1 pinch fine salt
→ Pastry Cream
06 - 500 ml whole milk
07 - 100 g granulated sugar
08 - 4 egg yolks
09 - 40 g corn starch
10 - 1 vanilla bean
→ Topping
11 - 300 g fresh raspberries
12 - Icing sugar for dusting
# How to Make It:
01 - Preheat the oven to 180°C.
02 - Combine flour, cold butter, icing sugar, and salt in a bowl. Rub together until the mixture resembles fine crumbs. Add the egg and knead briefly to form a dough. Chill in the refrigerator for 30 minutes.
03 - Roll out the chilled pastry and line a tart tin. Prick the base with a fork and bake blind for 15 minutes until lightly golden.
04 - Heat milk with the split vanilla bean in a saucepan. In a separate bowl, whisk egg yolks, sugar, and corn starch until smooth. Pour the hot milk into the mixture while whisking, then return to the saucepan. Cook, stirring constantly, until thickened, then remove from heat.
05 - Spread the pastry cream evenly over the cooled pastry shell. Allow to cool completely.
06 - Arrange fresh raspberries over the pastry cream and dust lightly with icing sugar before serving.
