Prepare an ice bath by filling a large bowl with ice and a little water. Set aside a smaller bowl for later use.

In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and salt until very smooth.

Gradually whisk in the whole milk and vanilla, then add 2 tablespoons of butter.

Place the saucepan over medium-high heat, stirring constantly. Warm until the butter melts.

Once melted, reduce heat and stir until thickened with boiling bubbles rising to the surface.

Remove from heat, stir in remaining butter, and transfer to the smaller bowl in the ice bath, covering with plastic wrap. Cool for 30 minutes before refrigerating for at least 3 hours.

In a stand mixer, beat the unsalted butter and confectioners’ sugar until smooth. Add egg yolk and milk until combined.

Scrape sides of the bowl, add flour and salt, and mix just until the dough comes together.

Wrap dough in plastic wrap, flatten into a disk, and chill for at least an hour or up to two days.

Soften the dough at room temperature for 10 to 15 minutes then line a tart pan with parchment paper.

Roll the dough into an 11-inch circle and transfer to the tart pan.

Trim edges and refrigerate while preheating oven to 375°F.

Place the crust on a baking sheet, prick the bottom with a fork, and bake for 15 to 18 minutes until just set.

Remove weights and parchment, cover edges with foil, and return to the oven for an additional 7 to 8 minutes until golden brown. Cool for 30 minutes.

Once cooled, lift the bottom from the tart pan. Spread raspberry jam over the bottom.

Stir the chilled pastry cream until smooth and spread it evenly over the jam.

Cover the tart with plastic wrap and chill for at least 1 hour or overnight before serving.

When ready, arrange fresh raspberries over the top. Slice and enjoy!