Crostata di lamponi (Raspberry jam tart)

Instructions

1. Place the butter, vanilla beans seeds, icing sugar, cinnamon and salt in the bowl of an electric stand mixer fitted with the paddle attachment. Beat for about 10 minutes or until the mixture is light and fluffy.
2. With the motor on low speed, add the egg yolks, one at a time, alternating with the milk and small amounts of flour. Once all the egg yolk, milk and flour have been added, add the almond meal in little amounts at a time. Divide the mixture between 2 piping bags, no nozzle required.
3. Grease a 25 cm round x 4 cm deep non-stick tart tin with removable base with butter, then dust with flour. Pipe the mixture into the tin, starting from the edges and making your way to the centre. It should be about 1.5 cm thick. Gently flatten the mix using the back of a spoon, then spread the jam leaving a 1 cm border around the edge.
4. Using the remaining mixture, pipe a thick lattice over the top of the jam. Refrigerate the crostata for 30 minutes.
5. Preheat the oven to 180˚C (fan – forced 160˚C). Bake the tart for 30 - 40 minutes or until cooked and light golden. Allow to cool before dusting with icing sugar, cutting and serving.