makes 2 x 12cm
125g fresh raspberries
100g puff pastry
1 free-range egg, lightly beaten
for the crème pâtissière
3 free-range egg yolks
37g caster sugar
13g plain flour
10g cornflour
250ml milk (I used semi-skimmed lactose free!)
2 tbsp apricot jam
2 tbsp water
1. Preheat the oven to 190ºC
2. Grease (with butter) and flour 2 X 12cm loose-bottomed tins.
3. Roll out the pastry, drop into the tin. Place in a sheet of baking parchment and pour in the dried beans.
4. Blind-bake for 20 minutes. Remove the parchment and beans. Egg-wash the pastry and return to the oven for another 5 minutes or until light, golden brown.
5. Leave to cool for about 15 minutes.
for the créme pâtissiëre
6. Warm the milk with the vanilla pods and seeds.
7. Cream the sugar, flour and egg yolks together until the mix becomes lighter in colour.
8. Remove the vanilla pods and slowly whisk the milk into the creamed mix.
9. Return to a moderate heat and whisk continually. Once the mixture has thickened, remove from the heat and transfer to a clean bowl. Sprinkle the surface with caster sugar to prevent a skin forming.
10. Leave to cool.
11. Remove the pastry from its tin. Cover the bottom with a layer of créme pat. Press the raspberries down into the créme pat.
12. Heat the jam and water together until you have a loose, runny liquid. Paint this over the fruit and pastry. Chill.
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