Cocoa-rye cardamom custard tart

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Serves 12-16

For the cocoa-rye pastry

For the cardamom custard

Step 1
Serve with a bowl of fresh raspberries alongside.

Step 2
You’ll need a 26cm tart tin.

Step 3
Heat the oven to 180C/350F/gas mark 4.

Step 4
To make the pastry, beat the butter and sugar with a paddle mixer until soft and a pale cream colour – this will take a few minutes.

Step 5
Beat in the whole egg, then the yolk, and stop the mixer.

Step 6
Scrape down the sides and beat in the vanilla, followed by the flour and cocoa, until thoroughly combined.

Step 7
Transfer the pastry to a large piece of clingfilm, pat into a rectangle and refrigerate for at least an hour, until firm.

Step 8
Meanwhile, make the custard.

Step 9
Put the milk, cream, cardamom, vanilla seeds and pod into a saucepan and bring to simmering point.

Step 10
Simmer gently for three minutes, then set aside for 10 minutes to infuse.

Step 11
Whisk the egg yolks and sugar in a bowl, until light and pale.

Step 12
Discard the vanilla pod, then whisk the warm milk into the eggs and pour into a jug.

Step 13
Divide the dough in two and freeze half for another day.

Step 14
Dust both sides of the remaining dough lightly with cocoa powder and roll out between two large pieces of baking paper or clingflim, rotating as you do, until it’s an even thickness of about 4mm.

Step 15
Carefully roll the pastry on to the rolling pin and transfer to a 26cm tart tin.

Step 16
Press firmly into all the corners of the tin, leaving an overhang of roughly 0.5cm.

Step 17
Trim off any excess dough.

Step 18
Freeze the pastry case for 15 minutes, then line with baking paper, fill with baking beans and blind bake for 20 minutes, until slightly puffed up.

Step 19
Remove the paper and beans, and bake for 10-15 minutes longer, until the case is completely cooked (take care not to burn it, so check after 10 minutes).

Step 20
Turn down the oven to 140C/285F/gas mark 1.

Step 21
Run a sharp knife along the edges of the tart shell to neaten it, then pour in the custard, filling it up right to the brim.

Step 22
Bake in the centre of the oven for about 50 minutes, until just set – it shouldn’t wobble in the centre when you gently shake the tin.

Step 23
Leave the tart to cool completely, and serve with fresh raspberries.