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1
For the crust:
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2
In a food processor or stand mixer pulse/mix together flour, sugar and salt. Add the cold butter and pulse/mix until you have pea sized butter lumps. Set aside.
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3
In a small bowl lightly beat egg yolk with the milk, then add it to the dough. (Set the egg white aside for now.) Mix until it forms a ball. This shouldn't take very long, 1-2 minutes. Don't overwork the dough.
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4
Make a ball out of the dough, place it between 2 plastic wrap sheets, and roll it with a rolling pin into a circle, 1 inch bigger than your tart pan. Remove the plastic wrap on the top, then with the help of the other plastic wrap lift the dough sheet, invert it into the pan, and discard the second sheet of plastic wrap. Fit dough into pan, making sure it rises above the pan's edge a little. Freeze for 10-15 minutes until it hardens.
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5
Preheat the oven to 350 F.
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6
Remove pan from freezer, and prick the dough several times with a fork. Line it with parchment paper, then fill with pie weights or rice/beans, and bake the crust on the middle rack for 20 minutes. When 20 minutes pass, take it out of the oven, gently remove parchment paper and weights, and bake it for more 10 minutes.
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7
Meanwhile prepare the filling by mixing all the ingredients together.
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8
Take the pan from the oven, and brush it with the egg white that you saved. Place the pan on a baking sheet, pour in the filling, and bake for 25 minutes.
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9
Remove from oven and let it cool completely on a rack, for at least 1 hour.
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10
Gently remove it from the pan, and place it on a serving platter.
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11
Garnish with fresh mint leaves and raspberries, or with orange/lemon zest. Serve it cold, with whipped cream or just as it is. Tangy sweet delicious tart.
