Instructions

1. In a food processor, combine the all-purpose flour, cubed unsalted butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
2. Add the egg yolks, milk, and vanilla extract. Pulse until the dough comes together into a ball.
3. Transfer the dough to a lightly floured surface and knead gently for a few seconds to bring it together. Shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
6. Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans.
7. Bake the crust for 15 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes, or until the crust is golden brown. Allow it to cool completely.
8. In a saucepan, heat the milk over medium heat until it starts to steam, but do not boil.
9. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
10. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let cool slightly.
11. Pour the custard into the cooled tart crust. Arrange the fresh raspberries on top of the custard, pressing them gently into the filling.
12. Refrigerate the tart for at least 2 hours, or until the custard is set.
13. Before serving, dust the tart with powdered sugar for an elegant finish. Slice and serve the raspberry custard tart chilled.