Blackberry & bay custard tart

For the pastry, put the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Gradually add 2-3 tbsp cold water, a little at a time, until the dough begins to come together. Tip onto a clean work surface and knead briefly until you have a smooth dough, taking care not to overwork it. Wrap in baking parchment or a reusable plastic bag and chill in the fridge for 20 minutes.

Preheat the oven to 200°C, gas mark 6. Lightly flour a work surface and roll out the pastry to line a 35.5cm x 12.5cm loose-bottomed rectangular tart tin. Trim the excess, prick the base all over with a fork and chill for at least 10 minutes. Line the pastry case with baking parchment and fill with baking beans. Bake for 10-12 minutes, then remove the baking parchment and beans and bake for a further 5-10 minutes, until pale golden and dry to the touch.

Meanwhile, put the milk and cream in a saucepan with the bay leaves and a pinch of salt. Bring to a gentle simmer over a medium heat. In a large bowl, whisk the eggs, egg yolks and sugar until combined, then pour over the hot milk mixture, whisking continuously until smooth. Remove and discard the bay leaves, then transfer the mixture to a jug. Put the tart tin on a large baking tray, scatter over the blackberries, then slide the tray onto the oven shelf and carefully pour in the custard mixture (it’s best to do this while it’s on the oven shelf to avoid spillage). Bake for 25-35 minutes until golden brown and set, with a slight wobble. Leave to cool completely before removing from the tin.