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1
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
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2
Stir a small amount of hot filling into yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in vanilla. Pour into a small bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled.
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3
On a large parchment paper-lined
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4
, unfold puff pastry sheet and form a 10-in. square (lightly use a rolling pin if necessary). With a large sharp knife or pastry wheel, cut a strip of dough 2-in. wide, leaving a 10x8-in. rectangle. From the 2-in. strip, cut two 10x1/2-in. strips and two 7x1/2-in. strips. Discard trimmings.
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5
Prick the 10x8-in. rectangle (pastry base) with a fork. Brush with water 1/2 in. around edges. Place the 10x1/2-in. and 7x1/2-in. strips along edge of base to form the sides; press lightly.
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6
In a small bowl, beat egg and water; brush over top of pastry. Bake at 400u00b0 for 15-20 minutes or until golden brown and puffed. Cool on a wire rack.
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7
To serve, place tart on a serving plate. Spread with pastry cream. Top with raspberries; brush with jam.
