Raspberry Vanilla Pastry

Preheat oven to 200°C (180°C fan/gas mark 6). Roll out the puff pastry on a lightly floured surface to fit a baking tray, then prick with a fork to prevent excessive rising.

Bake the pastry base for 15 minutes until golden and crisp.

While the pastry cooks, pour the milk into a saucepan and split the vanilla pod lengthwise, scraping the seeds into the milk along with the pod itself. Heat gently until the milk just begins to steam.

In a bowl, whisk together the egg yolks, caster sugar, and corn flour until pale and thick. Remove the vanilla pod from the hot milk, then slowly pour the milk into the egg mixture while whisking continuously to prevent lumps.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard that coats the back of a spoon (approximately 3-5 minutes). Remove from heat and stir in the margarine until melted.

Remove the pastry from the oven and spread the raspberry jam evenly over the cooled base, leaving a small border at the edges.

Pour the warm custard over the jam layer, spreading it gently with a spatula to an even thickness.

Return the pastry to the oven and bake for a further 10 minutes until the custard is just set but still slightly trembling in the center.

Remove from the oven and allow to cool completely on a wire rack.

Sift the icing sugar into a bowl and whisk with a little cold water, drop by drop, until a thick pouring glaze forms. Drizzle the glaze over the cooled pastry and scatter the fresh raspberries on top before serving.