Raspberry Tart

Directions

1. 1
   Preheat oven to 200C.
2. 2
   Roll out pastry (3mm thick) and transfer to a pie dish - make sure you press in the edges as the pastry can shrink if not done correctly.
3. 3
   Then prick the pastry base with a fork and line with foil or baking parchment and baking balls (recommended).
4. 4
   For the filling - beat the egg yolks and sugar till thick and creamy.
5. 5
   gradually stir in the flour with a metal spoon.
6. 6
   In a pan, bring the milk and salt to the boil, then remove from the heat.
7. 7
   Whisk in the egg mixture,k return to the pan and continue whisking over a medium heat until bubbling.
8. 8
   Cook for three minutes to thicken.
9. 9
   Transfer immediately to a bowl and add the vanilla essence and stir to blend.
10. 10
    Bake the pastry for 15 minutes.
11. 11
    when golden, take off foil/parchment & balls and bake for a further 6-8 minutes.
12. 12
    leave to cool.
13. 13
    Spread an even layer of custard filling into the pastry base and arrange the raspberries on top.
14. 14
    Melt the jelly and orange juice in a pan and brush on top to glaze.