Shortcrust Tart with Raspberries and Vanilla Custard

Method

Servings: 12

1. Warm the milk over a low heat.
2. Add the vanilla seeds and pod.
3. Beat the egg yolks and add the sugar until you get a ruban.
4. Add the flour and cornstarch and beat everything well.
5. Pour the egg mixture into the milk and let the pudding thicken over a low heat. Stir regularly until air bubbles appear.
6. Pour the pudding into a bowl and cover with a sheet of cling film.
7. Place in the fridge and let it cool for about 30 minutes.
8. Fill the tarts with the custard.
9. Chop the pistachios into small pieces and sprinkle over the tartlets.