Raspberry tart, anyone?

Bake Off season, or something like it, is fast approaching. Bake a delicious raspberry tart to celebrate!

For 6-8 people, you will need:

Shortcrust pastry (bonus points if you make it yourself – see below)
60g golden caster sugar
5 tbsp cornflour
1 tsp vanilla extract
250ml whole milk
2 medium organic, free-range eggs
150ml double cream
1 punnet of raspberries, washed
6 tbsp redcurrant jelly

For the homemade rich shortcrust pastry:
8oz (227g) plain flour
6 oz (170g) butter
1 tbsp golden caster sugar
1 egg yolk
A few tablespoons of water
A pinch of salt

First of all, make your rich shortcrust pastry.

Prepare your pastry dish by greasing around a little butter.

Sift the flour and add a pinch of salt. Cover the butter in flour and rub together to form breadcrumbs.

Stir in the sugar. Separate the egg and add the yolk to the mix.

Stir completely adding a few tablespoons of water to make a firm dough. Cover with cling wrap and chill in the fridge while you make the filling.

Separate the eggs and mix the egg yolks with the sugar and cornflour in a heatproof bowl until smooth.

In a pan, heat the milk with the vanilla extract and stir. Gradually pour in the egg mix, stirring constantly.

On a low heat, whisk continuously until thickened.

Whip the double cream in a separate bowl until firm and then fold into the custard mixture and stir until smooth.

Find your pastry from the fridge and roll it out.

Carefully transfer from the board to your prepared pastry dish.

Spoon the custard on top and level with the back of a spoon and allow to cool.

Arrange the raspberries carefully (and artistically if you like!)

Melt the redcurrant jelly on a low heat in a clean saucepan. And pour over the top!