[b]Pastry[/b]

• Put the flour, sugar, salt and butter in the food processor and process until is starts to look like crumbs.
• Add the egg yolk and water and then process until it all comes together and starts to form a ball.
• Place a large sheet of plastic wrap on the bench and turn the dough out onto it.
• Shape it into a dish and wrap it then pop it in the fridge for at least an hour.
• Grease the tart pan with butter.
• Take the dough out of the fridge and wrap and place on a lightly-floured surface.
• Flour the top and roll out out to about 2-3mm thickness (gently hold your baking dish over the top to make sure the pastry is big enough to cover it).
• Now the tricky part - place the rolling pin on the side farthest away from you then carefully roll the pastry up over the pin until half of it is wrapped.
• Very carefully lift it and place it over the pastry pan then unroll the rest.
• Carefully press the pastry into the greased tin and trim away the excess leaving a little bit extra.
• Cover and refrigerate for 30 mins.
• Preheat the oven to 155°C fan-forced.
• Uncover the pastry and place the tart pan on a baking tray.
• Lay a sheet of baking paper over the pastry and cover the paper with pie weights or rice (I used ramekins but that's not the best ides) then bake the pastry for 25 mins, or until set and beginning to turn golden around the edges.
• Carefully remove the baking paper and weights and then pop the pastry back in the oven for 5 mins, or until golden brown around the edge.
• Trim off any extra pastry so that its edges are flush with the tin.
• Transfer the base to a wire rack to cool completely.
• Filling
• To make the buttermilk filling, place the buttermilk, sugar, melted butter, egg yolks, flour, lemon zest, lemon juice, vanilla and salt in the food processor and process until the mixture is smooth.
• Lay the raspberries out on the cooled pastry base and then pour the buttermilk filling over the top.
• Shake the pan to make sure all the berries are coated in filling.
• Bake the tart for 30 minutes or until the filling is just set in the middle.
• Allow it to cool completely.
• Serve at room temperature sprinkled with icing sugar.