For the pastry
175g plain flour
2 tbsp icing sugar
1 free-range beaten egg
For the Pastry Cream
150ml whole milk
1 tsp vanilla extract
25g caster sugar
25g plain flour
1 free-range egg
75ml double cream
For the topping
4 tbsp YV Fresh raspberry jam (Check out our previous recipe for your raspberry jam)
450 YV Fresh raspberries
Preheat the oven to 200C
To make the pastry
Put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs.
Add the egg and blend again until it is just combined and forms a ball.
Dust a work surface with flour and tip the dough onto it.
Roll the pastry out with a rolling pin. Cut it into eight rounds a little bigger than the tins.
Line each tin with a disc of pastry and chill in the fridge for 20 minutes.
To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown. Set aside to cool.
Put the milk and vanilla in a saucepan. Heat until it is just piping hot.
Put the sugar, flour and egg in a mixing bowl and whisk.
Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk.
Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick for 2 minutes.
Pour into a bowl, cover with cling film and chill in the fridge until cold.
Once cold, pour in the double cream, while whisking constantly. Spoon the cream pastry into the tart cases and chill in the fridge.
To make the raspberry glaze, heat the YV Fresh raspberry jam (recipe here) in a saucepan with a tablespoon of water and whisk to combine.
Transfer it into a bowl
Arrange the YV Fresh raspberries standing upright on the cream pastry and brush the warm glaze over the top.