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Serves 6
When making pastry:
*Freeze butter to keep cold in warmer temperatures.
*Do not over-process or dough will form a paste and activate gluten.
*If your hands are warm when working with pastry, you can cool your hands down by dipping them into a bowl of iced water.
*Do not use rice when blind baking as the heat cannot penetrate the base of the tart causing the sides to burn. Use either pastry weights or chickpeas.
When making crème patissiere/pastry cream:
*Add a pinch of sugar when heating milk to prevent it from catching on the base of your saucepan.
Sweet shortcrust pastry
250g plain flour, sifted
100g unsalted butter, diced, chilled*
100g pure icing sugar, sifted
Pinch salt
½ vanilla bean, seeds scraped
3 egg yolks (1 egg yolk/100g flour)
Vanilla crème pâtissière
750ml milk (reserve 150mls for final mix)
1 teaspoon vanilla bean paste
7 egg yolks
125g caster sugar
60g cornflour
150ml thickened cream
2 punnets (250g) raspberries
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1st Keep
 lindgy
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