Step 1

For the crème pâtissière: Prepare an ice bath by filling a large bowl with ice and a little water. Set aside with a smaller bowl to fit into the ice bath later.

Step 2

In a medium saucepan whisk together the egg yolks, sugar, cornstarch and salt until very smooth (mixture will be thick). Whisk in the milk, vanilla, and add 2 tablespoons of the butter.

Step 3

Place pan over medium-high heat and stirring constantly with a whisk, warming the mixture until the butter melts.

Step 4

Once butter has melted, reduce heat to medium and continue stirring and cooking until mixture thickens and, when you stop stirring, boiling bubbles will slowly rise to the surface. Continue to cook and stir about 1 minute from this point, then immediately remove from the heat.

Step 5

Stir in the remaining 2 tablespoons butter. Transfer cream to a bowl set over the ice bath and cover the surface with plastic wrap. Let the cream cool in the ice bath about 30 minutes, then transfer the bowl out of the ice bath to the fridge. The cream should chill for 3 hours or overnight until ready to use.

Step 6

For the pâte sablée: Beat the butter and confectioners’ sugar in the bowl of a stand mixer until mixed and smooth.

Step 7

Mix in the egg yolk and milk until fully combined. Scrape down the sides of the bowl and add the flour and salt. Mix just until the dough comes together, and don’t overmix. The dough should be able to be pressed together between your fingertips and hold shape.

Step 8

Wrap the dough in plastic wrap and flatten into a disk shape. Chill for at least 1 hour or up to two days.

Step 9

When ready to roll, remove the dough from fridge and let soften on the counter for 10 to 15 minutes until it is still cold but pliable. Line a 9-inch round tart pan with removable bottom with a traced and cut out circle of parchment that just sits on the removable bottom.

Step 10

On a lightly floured surface, or between two sheets of parchment paper, roll the dough to an 11-inch circle.

Step 11

Transfer the dough to the tart pan. Peel away the top layer of parchment paper if using, and invert the crust into the tart pan. Peel away the other paper, and fit the crust into the pan. Gently lift the edges and then press the dough down into the shape of the pan. Trim the edges by simply running a rolling pin around the top edge of the pan. Save any scraps to repair cracks that you see.

Step 12

Refrigerate the crust while the oven heats to 375ºF.

Step 13

Remove the tart crust from the fridge and place the tart pan on a baking sheet (to prevent butter from melting through the removable bottom while baking). Prick the bottom of the crust with a fork about every 1/2-inch. Line the cold crust with a crumpled-then-flattened piece of parchment and fill the crust with rice, beans, or baking weights.

Step 14

Bake until crust is just set and the edges are starting to brown, 15 to 18 minutes.

Step 15

While crust bakes, prepare a ring of foil to cover the outside edges of the crust. (Fold a square of foil in half, and cut a half circle on the fold a little smaller than the inside of the tart. Unfold for a round edge cover!)

Step 16

After 15 to 18 minutes, remove tart from the oven and carefully remove the parchment and rice/beans. (I like to cover the tart edges with the foil ring at this point) Return to the oven and bake until the bottom of the crust is light golden brown, an additional 7 to 8 minutes. Cool for at least 30 minutes before filling.

Step 17

To remove cooled crust from tart pan, carefully lift the removable bottom up through the ring then slide the crust onto a serving platter before filling.

Step 18

Spread the raspberry jam on the bottom of the cooled pastry crust. Then, stir chilled pastry cream until just smooth and gently spread on top of the jam, smoothing into an even layer. Cover the tart with plastic wrap and chill at least 1 hour, up to overnight, until ready to serve.

Step 19

When ready to serve, arrange fresh raspberries over the top. Slice and serve.

Step 20

Leftover tart can be covered in plastic wrap and stored in the fridge for up to 2 days.