Method
Make it happen
- 01
Rub butter into flour and sugar. Add egg and a little cold water to form a dough; chill 25 minutes, roll to 3 mm and line a 23 cm pie tin.
- 02
Blind-bake the lined case at 180°C fan for 15 minutes with baking paper and baking beans, then remove them and bake for 5 minutes more.
- 03
Warm milk and cream until steaming; melt in white chocolate, stirring well. Whisk eggs and sugar, then slowly whisk in warm white-chocolate milk and vanilla.
- 04
Arrange raspberries in the blind-baked pie case, strain the custard over them and bake until gently set.
- 05
Reduce the oven to 160°C fan. Pour the filling into the prepared, partly baked pastry shell, taking care not to overfill.
- 06
Bake for 38 minutes until the edges are set and the centre has only a slight wobble; let cool completely so slices hold their shape.