Tart with raspberries and pastry cream

Mix all the dough ingredients except the egg. With your hands, "crease" the dough until it becomes a crumbly mass.

Add the egg and knead the dough.

Place the dough in the tart tin, smooth, prick with a fork and place in the fridge.

In a heavy-bottomed saucepan, beat 2 eggs, add milk, sugar, vanilla, cornstarch (or flour) and heat, stirring when the first bubble hits, then cook, stirring, for 1 minute.

Remove and add the butter, cut into pieces. Stir until the butter melts. Set the cream aside to cool completely.

Preheat the oven to 190 °C. Take the tart mould out of the fridge, cover it with crumpled baking paper and place the beans, peas, rice or anything else that will hold the dough to the mould.

Place the tart in the oven for 15 minutes. Then take out, remove the "weights", and place back in the oven for another ~5 minutes. Take out and leave to cool.

Pour the milk into a bowl, add the chopped chocolate and melt (I microwaved mine for 30 seconds). Leave to cool slightly.

Spread the chocolate cream over the cooled tart base and place in the fridge for ~10 minutes to harden.