Raspberry Tart

It's time to turn on the oven and bake!
First, you need a good crust. In order to change it up a little, we decided to make a pistachio crust for our raspberry tart. You just need to remember to add a little more sugar to your dough to offset the natural saltiness of the pistachio. 
Second, you make your creme patissiere. That traditional French custard! Yes, we use this as our base for this tart, and the vanilla flavor is a must for this wonderful mix of flavor. We recommend using vanilla bean (and not vanilla extract) to make the creme patissiere. Not only does it taste better, but the creme patissiere will have a beautiful look. 
And for those that like vanilla sugar, you can use the pod after you have scraped the vanilla seeds. Simply put the pod in your sugar bowl. 
Finally, we top the tart off with fresh raspberries. If you don't like raspberries, strawberries would be the next choice.