Sexy Brulee Raspberry Tart

Not a hell of a lot I can say about this sweet as no words describe how perfect it is! I get emotional just thinking about it haha...

PASTRY:
150g plain flour
75g butter cubed
50g golden caster sugar
1/2 teaspoon baking powder
1 small egg

CUSTARD:
2 large eggs
125ml double cream
25g golden caster sugar
50g butter cubed
1 teaspoon vanilla extract

JAM:
100g raspberries
100g golden caster sugar
1 teaspoon lemon juice

GARNISH:
200g raspberries
Extra golden caster sugar

METHOD:
To make the pastry put flour, butter, sugar and baking powder in a mixing bowl and rub together till fine like bread crumbs, add the egg and knead to a dough then wrap in cling film and place in fridge to rest for 30 minutes.
For the custard half fill a small pot with water and place on medium heat to simmer, in a glass or stainless steal mixing bowl beat together the eggs, sugar, cream and vanilla till well combined. Place the bowl over simmering water and add the butter, stir periodically for 20 minutes till the custard has thickened and place in fridge to cool.
Grease a 24cm fluted tart dish (removable base) with butter, roll out the pastry on a well floured surface till 3-4mm thick and line dish with pastry pressing and trimming the sides, place the pastry case back in fridge to rest for 30 minutes, turn the oven to 180oC.
To make the jam place the raspberries, sugar and lemon juice in small sauce pan on high heat and stir till the jam clumps together (about 7 minutes of boiling) then put aside to cool.
Prick the pastry base several times with a folk and blind bake pastry case in oven for 10 minutes after the ten minutes remove the blind bake and cook for a further 6 minutes. Once the jam and pastry have cooled and custard chilled its time to construct the tart. Spread the jam over the base of the pastry followed by the custard, spread evenly to cover the jam. Garnish the tart by making circles with the raspberries around the top of the custard. Then sprinkle the top of the custard and raspberries with extra caster sugar, using a brulee flame torch gently melt the sugar and lightly brown the custard the tart is now ready for serving.