Raspberry Tart (Masterchef)

Method

1. Preheat oven to 180°C (160°C fan-forced), lightly grease a 22cm round tart tin with removable base and line base with baking paper.
2. Place pastry on a lightly floured kitchen work surface and check to see if the pastry is the correct size for the tart tin, place the tart tin over the pastry, there should be at least a 3cm border the whole way around. Carefully line the tart tin with the pastry, cover and chill in the refrigerator for 15 minutes.
3. To blind bake the pastry case, line the pastry case with baking paper. Cover paper with baking weights or a dried pulse (eg. chickpeas), fill weights to top of shell to help support the sides and weigh the base down during cooking.
4. Place tart tin on a baking tray in preheated oven, bake for 20 minutes. Remove tart tin from oven, check pastry is lightly golden before removing beans and baking paper. Return tart tin to oven and cook for a further 10 minutes or until golden. Remove tart from oven, allow to cool.
5. For the pastry cream place 400ml milk and vanilla pod in a saucepan and bring to the boil. Meanwhile whisk egg yolks and sugar. Add cornflour and 100ml milk continue to whisk until combined. Pour boiled milk onto egg mixture and whisk to combine, now return this to a ‘clean’ saucepan. Place back on a medium heat, whisking vigorously and continuously. When pastry cream begins to bubble remove from heat and transfer back to the mixing bowl. Cover with cling wrap, the pastry cream should come into contact with the cling wrap to form a seal. Place in fridge. This can be made a day in advance.
6. Once pastry cream is cold and set (allow approx. 1 hour) fold through the whipped cream.
7. Fill tart shell with crème pâtissière mixture and top with the fresh raspberries.
8. Note: As a rule of thumb the ratio of milk to egg yolk is one yolk to 100ml of milk and 100g corn flour to 1ltr milk; however for the purpose of this recipe the milk is lower to give a stronger pastry cream that whipped cream is then folded through.