Kevin’s French Raspberry Tart

Preheat the oven to 160°C.  

In a bowl, beat the butter and icing sugar until light and fluffy. Add in one egg and flour. Combine until smooth. Wrap the dough in cling film and allow to rest for 10 minutes or so to settle the pastry in the refrigerator. 
 

Remove from the refrigerator and on a lightly floured surface, roll the pastry. Line a fluted 6-inch tart tin. Again, place the shell back in the fridge to set about 10 -15 minutes.  

Fill the pastry shell with a layer of parchment paper and blind baking ceramic beans or similar and place in the oven for 20 to 25 minutes to fully blind bake. Remove from the oven once well coloured and fully cooked. Set aside to cool without the ceramic beans.  

Meanwhile, in a large saucepan, over medium to high heat, bring to the boil the milk with the vanilla extract.  
In a bowl, whisk the eggs with the caster sugar and add the cornflour. Once the milk has boiled, remove from the heat and pour half of the warm milk into the egg mixture, whilst whisking to combine both into one mixture.  

Pour the mixture back into the milk in the saucepan and again, whisk to combine.  
Place the saucepan back on a medium heat and cook, stirring constantly, for 4 to 6 minutes or until ​​thickened. Pour the pastry cream into a bowl and line the cream with cling film, ensuring it is sticking on the mixture to prevent a skin forming. Allow to cool in the fridge for 20 minutes or longer.  

When the pastry is cooled, spread over a layer of the pastry cream and decorate with the raspberries. 

Sprinkle some grated chocolate if desired and enjoy within a few hours.