Mix the flour, sugar and salt in a bowl.
Add the cold butter cubes and rub with your fingertips until it looks sandy with a few bigger bits left.

Add the egg and vanilla, mix just enough to bring the dough together. Flatten into a disk, wrap and chill at least 1 hour.

Roll into a 33 cm (13 inch) circle on a floured surface, line the pan, prick the bottom with a fork and freeze about 10 minutes.

Preheat oven to 190°C (375°F). Line the shell with parchment, add baking weights or beans

Bake 15 minutes, remove the weights, then bake another 10–12 minutes until golden. Watch it carefully - you don’t want it to overcook or undercook. Sometimes it takes longer than you think, so just keep an eye on it.

Let it cool completely before filling.

Heat the milk with the vanilla until it just starts to simmer. Take it off the heat, cover and let sit 10 minutes so the vanilla infuses.

In a bowl, whisk the yolks with the sugar until the mixture turns pale and creamy. Add the flour and cornstarch and whisk again until smooth, with no lumps. Slowly pour in the hot milk while whisking constantly, so the eggs don’t scramble.

Once everything is combined, pour it all back into the saucepan. Cook over medium heat, whisking the whole time, until the cream thickens into a smooth custard. You’ll feel it suddenly tighten and hold its shape on the whisk. Take it off the heat, add the butter and whisk until the cream is silky and glossy.

Pour the pastry cream into a clean bowl, then press plastic wrap directly onto the surface. This way no crust forms on top as it cools.

Chill for about two hours, until completely cold so it sets and stays smooth. You can also make it a day ahead if you want.

When you’re ready to assemble, use a spatula to spread the chilled pastry cream evenly inside your cooled tart shell. Take your time to smooth it out so you have a level base.

Then gently place the raspberries on top, packing them close together so they cover the entire surface of the tart.