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1
Unwrap the dough and place it on a floured work surface.
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2
Knead it lightly to soften it slightly, then form it into a disk.
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3
Flour the dough and roll it to an 11- to 12-inch disk.
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4
Fold the dough in half and transfer it to the pan, lining up the fold with the diameter of the pan.
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5
Unfold the dough into the pan and press it well into the bottom and sides.
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6
Sever the excess dough at the rim of the pan with a bench scraper or the back of a paring knife.
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7
Refrigerate the tart crust until you are ready to bake it.
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8
For the pastry cream filling, combine the milk and half the sugar in a small nonreactive saucepan.
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9
Bring to a boil over low heat.
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10
Combine the remaining sugar and the flour in a small mixing bowl and whisk well to mix.
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11
Whisk in the eggs, one at a time.
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12
When the milk boils, whisk about a third of it into the egg mixture.
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13
Return the remaining milk to a boil over low heat and add in the egg mixture in a stream, whisking constantly until the pastry cream thickens and comes to a boillarge bubbles will burst slowly on the surface.
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14
Cook, whisking constantly, for about 20 seconds.
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15
Off the heat whisk in the vanilla and butter.
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16
Scrape the pastry cream into a glass or stainless steel bowl and press plastic wrap directly against the surface.
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17
Refrigerate the pastry cream until it is time to assemble the tart.
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18
To bake the tart shell, set a rack in the middle level of the oven and preheat to 350 degrees.
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19
Remove the unbaked tart crust from the refrigerator and pierce it all over at 1/2-inch intervals with the tines of a fork.
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20
Bake the crust for about 15 minutes, or until it is a very light golden color.
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21
If you bake the crust too long, it will be very hard.
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22
Cool the baked crust on a rack.
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23
When you are ready to assemble the tart, spread the chilled pastry cream on the bottom of the tart crust, using a small metal offset spatula.
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24
Arrange the raspberries on the pastry cream (I just pile them on every which way rather than making straight rows).
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25
Unmold the tart.
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26
Right before serving, dust with all the confectioners sugar.
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27
Serving: This beautiful tart needs no further adornment.
