Raspberry Tart

the whole process can be divided into 3 parts.

Make the pastry
1. Combing the flour, sugar(130g), butter, 1 whole egg and 2 egg yolk, until the mixture forms into a dough.
2. Take out mixture and place on a work surface lightly with flour, knead until the dough is consistent.
3. Take out dough and roll it out into square/sheet shape with about 1.5cm thick. Fit it into the pan(the pan is suggested to be greased with a little bit butter and dust just a few flour on surface, to avoid stick).
4. Cook the pastry in a preheated oven at 375F(190C) for around 15 minutes until golden. Take out and cool. (If u have weight, that can be topped on the pastry and together put into oven. the white ball as show in picture)

Make the custard
1. Combing the milk, sugar(50g), cornstarch and 4 egg yolk, blend for around 1 minutes until be mixed well.
2. Cook, stirring constantly, until thickened.
3. Remove custard from the heater and let it cool.

Assemble
1. Using a spoon, fill the cooled custard in pastry nicely.
2. Top the raspberries on the custard evenly and in good pattern.
3. Keep in fridge for a while and serve.