Hallonbakelse (tarte aux framboises)

Instructions

1. Mix the flour, icing sugar and salt, then work in the cold diced butter by rubbing it between your fingertips.
2. Add the egg and bring the dough together quickly without overworking it. Cover and chill for 30 minutes.
3. Roll out the dough and line a 24 cm tart tin. Prick the base with a fork and bake blind for 15 minutes at 180 °C.
4. For the custard, heat the milk with half the cream, the vanilla and the lemon zest.
5. Whisk the yolks, sugar and cornflour, then pour the hot milk over them while whisking. Return to a gentle heat until thickened, stirring constantly.
6. Leave the custard to cool, covering the surface with cling film, then whip the remaining cream and fold it in gently.
7. Spread the custard over the cooled tart base, then arrange the raspberries in a rosette.
8. Chill for at least 1 hour before serving. You can brush the raspberries with a little melted jam to give them a glossy finish.