CREME PATISSERIE & FRESH FRUIT TART

For the pastry: 200g flour 100g butter 50g egg (about 1) Pinch of salt For the jam: 100g raspberries 100g sugar Lemon juice, if needed For the creme patisserie: 375ml milk Vanilla pod 60g egg yolk 90g caster sugar 30g corn flour 30g flour TO DECORATE: Fresh fruit (Georgia uses blueberries, raspberries and blackberries, but you can choose what you like) Gold leaf or dust (optional) To make the pastry, rub the flour, salt and butter together to form a sand-like consistency. Add the egg and combine until dough is formed. Chill in fridge for 15 minutes, until firm. Blind bake in your tin with baking beans for 12 minutes, until the edges have started to become crisp, then remove the beans and cook until light and golden (about 10 more minutes).

For the creme patisserie, scrape the seeds from the vanilla pod into the milk and heat up until steaming. Whisk together the yolk and sugar until light and creamy. Sift in the flours and combine. Pour half the milk into the egg mix, then pour all the mix into the milk pan and stir constantly until thickened and bubbling.

Transfer onto a flat tray and cover with cling film until cool. Whisk up again until the mix is smooth, and fill a piping bag. To make the jam, mix the raspberries and sugar in a pan and bring up to 107C.

Pour onto a flat tray and leave to cool. If the mixture is too thick, add lemon juice to loosen it up.To assemble your tart, spread a layer of jam on to the base of the pastry. Pipe over the creme patisserie. Pipe some larger drops of creme patisserie on the top, then scatter the fruit and finish off with some gold leaf or dust (if using).