Raspberry tart by Christophe Felder

Prepare the pastry cream:
Heat the milk with the vanilla bean paste divided in half and the grated seeds.
Meanwhile, beat the egg yolks with the sugar until the mixture is white, then add the cornstarch.
Pour a little hot milk over the egg mixture to drizzle, then pour everything back into the pan with the remaining milk.
Cook over medium heat, stirring constantly until thickened. Off the heat, add the butter and stir well.
Let the custard cool, covering it with plastic wrap to prevent a crust from forming.
Assembling the cake:
Spread the cooled custard evenly over the bottom of the baked tart.
Arrange fresh raspberries on top. To add a nice sheen, warm the raspberry jam slightly and brush the fruit gently.
Serving:
Refrigerate for at least 1 hour before serving so the cake is really fresh and the flavors blend perfectly.
Preparation time: 30 minutes
Cooking time: 20 minutes
Kcal: 350 kcal per serving
Serves: 8 servings