Custard Tart - cooking recipe

Ingredients

1 1/2 cups flour
1/3 cup powdered sugar
8 tbsp (1 stick) cold butter, chopped
1 None egg yolk
2 tbsp apricot jam, warmed and strained
None None Raspberries, to serve
None None FOR THE FILLING
1 None vanilla bean, halved lengthwise and seeds scraped
1 cup milk
3 None eggs
3/4 cup heavy cream
2 tbsp granulated sugar
1/4 tsp ground nutmeg
None None Raspberries, to serve

Preparation

Sift flour and powdered sugar into a large bowl. Add butter; rub with fingertips, until mixture resembles breadcrumbs. Add yolk and stir to form a firm but pliable dough. Knead lightly. Wrap in plastic wrap; refrigerate 30 mins.
Meanwhile, preheat the oven to 400\u00b0F. Lightly grease a 9-inch round tart pan with removable bottom. Place on a baking pan.
Roll out pastry out between 2 sheets of parchment paper to a 11-inch round. Press into prepared pan, trimming edges. Refrigerate 15 mins.
Line pastry with parchment paper and filling with dried beans, rice or pie weights. Bake 10 mins. Remove paper and filling; bake a further 5 mins. Cool crust slightly. Brush with jam. Reduce oven temperature to 350\u00b0F.
For the filling, halve vanilla bean lengthwise and scrape seeds from center into a bowl. Discard beans. Add milk, eggs, cream and sugar to bowl; whisk until combined. Pour mixture into tart crust.
Bake 25-30 mins, or until just set. Sift nutmeg over top. Place tart on a wire rack to cool. Refrigerate at least 2 hours. Serve topped with raspberries.