Raspberry Tart

• 1 cup all-purpose flour
• 1 cup ground almonds
• 3 tbsp powdered sugar, plus extra for dusting
• 1 None egg + 3 egg yolks
• 1 1/2 cups cold butter, diced
• 2/3 cup cornstarch
• 2 2/3 cups 2% milk
• 2 cups heavy cream
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 3 tbsp cocoa powder
• 8.75 oz raspberries, halved
• 1/4 cup raspberry jam

1. Preheat oven to 400u0b0F. Grease a 10 inch tart pan.
2. Combine flour, almonds, powdered sugar and a pinch of salt. Add whole egg, 1/2 cup butter and 1 tbsp cold water. Knead until smooth. On a floured work surface, roll out dough into a 13 inch disc then use to line prepared pan. Prick all over with a fork. Chill for 30 mins.
3. Meanwhile, whisk together cornstarch, egg yolks and 2/3 cup milk until smooth. Bring cream, sugar, vanilla extract and remaining milk and butter to a boil. Whisk in cornstarch mixture. Boil for 1 min, stirring constantly. Remove from heat. Transfer 2/3 cup to a bowl and mix with cocoa powder. Transfer remaining to prepared tart shell. Distribute cocoa batter over top. Bake for 30 mins, or until set. Let cool for 3 hours.
4. Arrange raspberries, cut-side down, on tart. Warm raspberry jam then brush over raspberries. Chill for 30 mins. Dust with powdered sugar to serve.

flour, ground almonds, powdered sugar, egg , cold butter, cornstarch, milk, heavy cream, sugar, vanilla, cocoa, raspberries, raspberry jam

Taken from recipes-plus.com/api/v2.0/recipes/31058 (may not work)