2 1/4 cups flour (plain/all purpose)
1/4 cup icing/confectioners sugar
125g(1 stick) butter
450ml thick cream sweetened with a little icing sugar and vanilla
Blend the flour, butter and sugar in a processor briefly until crumblike or rub in by hand, add the eggs to make a soft pastry and chill for 30 mins. Roll out to fit a tart or flan tin, I used a 30cm loose bottomed tin. Prick the base with a fork and bake blind for 15 mins at 180c. Allow to cool completely. Whip up the cream to soft peaks, add the sugar and vanilla and pile the raspberries on top. So simple yet soooooo delicious!
Apply to face!