For the pastry, sift the flour, baking
powder and salt into a bowl. Stir in the sugar and orange rind. Add the
butter and rub in until the mixture resembles breadcrumbs. Stir in the
egg yolk and cream to bind. Form into a ball, wrap and chill.
For the filling, beat the egg yolks
and sugar until thick and creamy. Gradually stir in the flour. Bring the
milk and salt just to the boil, then remove from the heat. Whisk into
the egg yolk mixture, return to the pan and continue whisking over a
moderately high heat until just bubbling. Cook for 3 minutes to thicken.
Transfer to a bowl. Stir in the vanilla, then cover with greaseproof
Preheat the oven to 200oC/400oF/Gas 6.
Roll out the pastry and use to line a 25cm pie dish. Prick the base,
line with greaseproof paper and fill with baking beans. Bake for 15
minutes. Remove the paper and beans, and bake until golden, 6-8 minutes
more. Leave to cool Spread an even layer of the custard filling in the
pastry case and arrange the raspberries on top. Melt the jelly and
orange juice in a pan and brush on top to glaze.