Instructions for the pastry

• Combine flour, salt and sugar in a bowl and mix and set aside a large pie tin.
• Add butter and shortening and rub with your fingertips to create thick crumbs (different sizes are okay!).
• Slowly add water and vodka and mix until dough comes together. Don't over mix.
• Place dough on cling wrap or baking paper, wrap and place in the fridge for 1 hour. If you leave it overnight longer, you'll need to let it rest on the bench until it's warm enough to handle. It should be cold but not hard.
• Once rested, roll out dough, then cut into one large circle or multiple smaller ones, depending on how many tarts you're making.
• Preheat oven to approximately 190 degrees Celsius and set aside 1 large pie tin or multiple small ones.
• Place into prepared case(s) and bake for between 20-35 minutes. You'll know the case(s) is/are done when it is/they are browned and firm to the touch. Try not to overbake! 
• Meanwhile, make the custard.

Instructions for the custard

• Pour milk, sugar, essence into a small saucepan over a medium heat.
• Cook, stirring regularly, until mixture starts to bubble but before it boils. This should take around 5 minutes.
• Slowly add flour, mixing as you go, then add the cornflour mixture, butter, juice, zest and cream and whisk vigorously for 1 minute.
• Remove from the heat and continue whisking until smooth. If you have lumps, use an immersion blender to smooth them out.
• Pour hot custard into your cooled cases, top with raspberries (optional) and place in the refrigerator to set for at least 1 hour.
• Serve cold.