Raspberry vanilla tart

Ingredients for 8 servings:

• 175 g flour
• 125 g butter, soft
• 2 packets of vanilla sugar
• 50 g sugar
• 3 egg yolks
• 2 eggs
• 75 g powdered sugar
• 1 vanilla pod(s), pulp
• 500 g double cream
• 500 g raspberries
• 2 tbsp currant jelly

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 7 minutes; Total time approx. 2 hours 22 minutes

Knead the flour, butter, vanilla sugar, sugar, and one of the egg yolks using the dough hook on a hand mixer. Form into a ball, wrap in foil, and chill for about 30 minutes. Preheat the oven to 200°C (top/bottom heat). Roll out the dough on a floured surface to about 28cm for a 24cm tin. Line the tin with the dough and lightly press the edges down. Line with baking paper and weigh down with dried pulses, coins, etc. Bake for about 15 minutes. Reduce the temperature to 150°C and remove the baking paper, including the peas, etc. Bake for another 5 minutes, then let cool. Whisk together the eggs, the remaining egg yolk, and the powdered sugar. Bring the vanilla seeds and crème fraîche to a boil and stir into the egg mixture. Pour the vanilla-egg mixture onto the base and bake for another 45 minutes, covering with baking paper occasionally. Let cool. Wash and drain the raspberries; heat the jelly for 1-2 minutes while stirring. Drizzle half of the jelly over the tart, then arrange the raspberries on top. Pour the remaining jelly over the jelly.