For the Pastry Case:
250g (10 oz) Plain Flour
50g (2 oz) Icing Sugar
150g (6 oz) Butter (or equivalent, I like Stork margarine but you can use any spread/butter you wish)
1 tbsp Water
1) Sieve the flour and icing sugar together in a large mixing bowl.
2) Add the butter and rub it into the flour with your fingers repeatedly until it is all mixed together. The mix should look something halfway between breadcrumbs and sand.
3) Add in the water, just the tablespoon to start but more if needed, and use a butter knife to stir it until it begins to form a dough. Hands can be used if necessary... I’m not judging.
4) Roll out the dough on a floured surface (I always use a glass chopping board) and then fit it into a pyrex/enamel pie/tart dish. Don’t worry if it doesn’t look perfect, it’s going to be covered up.
5) Prick the base of the pastry with a fork in a few places which will stop it from rising. Then bake it in the oven at 200 degrees for about 25-35 minutes.
For the Crème Pâtissière Filling:
300 ml Milk
1 tsp Vanilla Essence
3 Egg Yolks
2 tbsps Cornflour
2 tbsps Flour
Optional: 1 tbsp Brandy
1) Ensure you are using a thick-bottomed saucepan like I have in the picture,which will prevent the mix from overheating. Put the milk, vanilla and brandy (if using) into the saucepan and heat until it just begins to boil.
2) In a medium bowl, mix the yolks, flour, cornflour and sugar together thoroughly. Then pour on the milk and stir. Do not pour the mix into the milk as the egg will cook and curdle.
3) Once mixed, pour into the saucepan and return to a medium heat, stirring constantly.
To Complete:Pour the crème pâtissière onto the pastry case once cooled, and sprinkle fresh, or defrosted frozen, raspberries on top.
Wonderful for dessert or afternoon tea.