Raspberry Custard Tart

Preheat oven to 350º F

Begin mixing the flour and butter, salt, and optional splenda until you reach a crumbly consistency

Add the egg yolks and cold water to the bowl and mix the batter until it just begins forming one ball

Using your hands, press the dough against any and all unstuck crumbling pieces

Continue mixing until the dough until it is fully cohesive

Press the ball into a ~1 inch tall disc, and using plastic wrap / saran wrap, cover the disc fully

Place the wrapped disc of tart dough in the fridge for 30 minutes

Remove the dough from the fridge and roll it out until it is ¼ inch thick

Place the rolled dough ontop of the tart tin and press it into shape

Poke holes with a fork all along the bottom of the tart

Place pie weights or baking beans across the tart

Bake at 350º F for 20 minutes

Remove the weights and bake for another 5 - 10 minutes

Remove the tart crust from the oven and allow to cool in its pan

Pour the milk into a large saucepan and turn the heat on medium

Mix the milk consistently once every ~20 seconds

Have a large bowl close by with the four cut up tablespoons pieces of butter and vanilla bean paste to pour the finished pastry cream when it finishes

In a medium-sized bowl, add the egg yolks, sugar and allulose (if using), and potato starch and whisk the mixture until the egg yolks turn pale

Once the milk is steaming, pour half of the milk into the bowl with the eggs and vigorously whisk

Pour the egg and milk mixture back into the saucepan and begin mixing with a whisk

Continue to whisk the cream without stopping and ensure that all parts of the pan is reached by your mixing

Eventually the mixture will begin to thicken rapidly, and when this happens continually whisking is extremely important.

Once the mixture reaches a viscosity that you like, pour the cream directly into the bowl with the butter and vanilla bean paste

Vigorously mix the cream until all ingredients fully incorporate

Cover the mixture with plastic wrap / saran wrap, placing the wrap directly in physical contact with the cream and refrigerate for ~1 hour

Remove the cream from the fridge and remove the plastic wrap

Whisk the now gelatonous cream until it softens to a more relaxed cream

With tart crust still in its pan, begin to spread the pastry cream adding ~½ cup at a time

Spread the cream evenly over the tart, continually adding more as needed

Once the surface is flat with pastry cream, garnish the tart with the raspberries

Face the raspberries upwards to allow the tart to hold more

Serve and enjoy!