Classic Raspberry Tart

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5 Eggs
35g Icing sugar
125g Unsalted butter
200g Plain flour
350ml Milk
100g Sugar
15g Cornflour
1/2 teaspoon Vanilla
600g Raspberries
3 tablespoons Jam


Using a food processor, combine 200g of plain flour, the butter, icing sugar and the yolk of 1 egg.

Once the mixture has stuck together, roll out on to a clean and lightly floured work surface and line a tart tin with the pastry. Place in the fridge for an hour.

Preheat the oven to 190C or 170C for fan assisted ovens, place baking paper on top of the pastry and tip baking beans on top. Place in the oven for 15 minutes, remove the baking paper and beans and return to the oven for a further 5 minutes.

In a saucepan, heat the milk until it almost reaches boiling then leave to cool.

In a bowl, combine four egg yolks and the sugar, tip in the cornflour and mix.

Begin slowly whisking in the milk, pour in to a saucepan and heat until the mixture begins to thicken.

Remove from the heat, stir in the vanilla and carefully add the mixture to the top of the pastry. Place in the fridge to set.

Decorate the tart with raspberries, heat the jam with one tablespoon of water and mix. Brush the heated jam on top of the fruit to create a glaze.

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