Rasberry and vanilla custard tart

Pastry

175g plain flour

125g unsalted butter

1 egg yolk

25g vanilla sugar

1tsp orange zest

Filling

2 medium eggs, plus 2 yolks

40g caster sugar

1/2 vanilla pod

450ml single cream

175g fresh raspberries

Make the pastry in a food processor, wrap in cling film and chill in the fridge for approx 20 mins.

Roll out the dough on a lightly floured surface and line a flan tin (1 1/2cm deep, 20cm loose-base). Preheat the oven gas mark 6, bake blind the tart for 20-25 mins.

Put the whole eggs, egg yolks and caster sugar in a bowl and beat well. Split the vanilla pod, scrape out the seeds and put both in a pan with cream. Cook over a low heat until the cream is well flavoured and almost boiling. Pour onto the egg mixture, whisking constantly. Strain into the pastry case.

Reduce the oven temperature to gas mark 2 and bake the tart for 45 mins, until the centre is lightly set. Remove from the oven and leave to cool.

Remove the tart from the tin and arrange the raspberries on top. Serve with a dusting of icing sugar.