Raspberry Custard Tart

• None None Crust
• 1/3 cup all-purpose flour
• 1/4 cup sugar
• 1/2 cup cold butter, chopped
• 1 tbsp iced water
• None None Raspberry Custard
• 2 tbsp raspberry jam, warmed
• 2 1/2 cups cream
• 4 None large eggs, 3 whole, 1 yolk
• 1/2 cup sugar
• 1 None vanilla bean, split, seeds scraped out
• 9 oz raspberries
• None None Whipped cream, to serve

1. For the crust: In a food processor, pulse flour, sugar and butter together until mixture resembles breadcrumbs. With motor running, add enough water for mixture to form a ball. Flatten into a disc, wrap in plastic wrap and chill 30 minutes.
2. Preheat oven to 400u0b0F. Lightly grease an 8 inch springform tart pan. Roll out dough between two sheets parchment paper until 1/8 inch thick. Line pan with pastry, trimming edges. Chill 15 minutes.
3. Line crust with parchment paper and fill with pie weights. Blind-bake for 15 minutes. Remove paper and weights and bake another 5 minutes, until golden. Cool in pan. Reduce oven to 350u0b0F.
4. To make the custard, press jam through a sieve, discarding seeds. Spread over base of crust and place on a baking sheet. In a bowl, whisk cream, eggs, yolk, sugar and vanilla seeds together. Pour into crust and arrange raspberries on top.
5. Bake 25-30 mins, until almost set in center. Allow to cool, then cover and chill overnight. Serve with whipped cream. Store in fridge in an airtight container.

crust, flour, sugar, cold butter, water, raspberry custard, raspberry, cream, eggs, sugar, vanilla bean, raspberries, cream

Taken from recipes-plus.com/api/v2.0/recipes/25322 (may not work)