Baking: Raspberry Tarts

I realised that we hadn't done a baking post in sooooooo long! To be honest, most of our recipes are foods that we have baked at school however sadly that will not be an option anymore as now both me and Alice are dropping the subject! Do you want us to continue with baking posts? If so please comment.

We got some lovely comments on our Storm Flower review and it really made us smile. So thankyou to the people who commented on there and we do reply to all comments we get. Please bare that in mind and tell us what you think of our blog. We would love to hear from you. Even if it is an improvement, we want any feedback we can get :)

Equipment: 
- Grease-proof Paper
- Mixing Bowl
- Flan Tin
- Aluminium Foil
- Pan (to boil)
- Spoon

Ingredients:
-  120g Flour
- 1 pinch of Salt
- 60g Cold Butter
- 1/2 Vanilla Pod
- 425ml Milk
- 2 tbsp Sugar
- 3 tbsp Cornflour
- 2 Egg yolks
- 3-4 tbsp Raspberry Jam
- 1 Bowl Raspberries

Method:

1. Pre-heat the oven to 180C/Gas Mark 4
2. Quickly rub the flour, salt and butter together so it forms a rough ball and roll thin between grease proof paper so that it fits into a Flan Tin.
3. Lay it into the tin to line the bottom and up the sides before putting it into the freezer for a few minutes. 
4. Cover the pastry with buttered aluminium foil and bake in the pre-heated oven for 20 minutes. After the time is up check the pastry to make sure the pastry it cooked through, although bake a little longer if necessary.
5. Remove the flan tin from the oven and immediately but carefully remove the aluminium foil.  
6. In the meantime, scrape the vanilla seeds out the pod and add them to the milk and sugar and bring to the boil. 
7. Then mix the cornflour with the egg yolks and whisk it into the milk until smooth. Put the pan back on the heat and cook over a medium temperature. Continually beat the mixture until a thick custard has formed.
8. When this happens, remove from heat and every few minutes give it a stir to prevent a skin forming. 
9. Next, spread the raspberry jam over the cooled pastry case and fill with the still warm custard and smooth out. 
10. Finally, place the raspberries on the top and gently push them into the custard ever so slightly. Allow 2 hours for the tart to set in the fridge and then tuck in!

Amie xxx