Carême Pastry

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1 x 20cm blind-baked sweet pastry shell (175g block Carême sweet shortcrust pastry)
1 large punnet raspberries approx. 300g

Crème pâtissère
375ml full fat milk
1 vanilla pod, split
4 egg yolks
120g caster sugar
50g cornflour
100ml cream

Click here to view how to prepare a blind-baked sweet tart shell.

This recipe also works well with fresh strawberries.

Prepare pastry shell as directed in handling and baking instructions inside packet or click here to view instructions.
For crème pâtisseère whisk egg yolks and sugar until combined, then stir in cornflour.
Boil milk with vanilla pod and scraped out seeds.
Pour boiling milk onto egg mixture, remove vanilla pod and whisk.
Return mixture to saucepan and whisk continuously and reboil. Remove from heat.
Transfer to a bowl, place cling wrap atop the mixture (mixture to come into contact with cling wrap) place in refrigerator to cool, allow at least one hour.
Whip cream and fold through cooled mixture.
Fill tart with crème pâtisseère and top with fresh raspberries.
Dust with icing sugar before serving.