Method

• Make the crust
• Place the crust ingredients—flour, icing sugar, and butter—in a blender or food processor
• Process until a dough forms, about 30 seconds to a minute
• Lightly grease the inside of a 9 to 10 inch wide, 1 inch high, tart pan with a little butter
• Place the dough in the tart pan
• Use your fingers to spread the dough and press it evenly all over the inside of the tart pan
•   (You can use a rolling pin to roll over the top of the tart pan to remove any excess dough and create an even top edge
• ) Place in the freezer and freeze for one hour or longer
• Pre-bake in a 175°c oven for 25 minutes
• (It helps if before baking you line the crust with aluminium foil and fill with pie weights, such as dry beans; this will keep the tart crust from slumping
• )  Remove from the oven and let cool for 15 minutes
• Filling Place the chopped walnuts in the crust in the tart and spread evenly over the bottom
•               Place the fresh or frozen raspberries on top of the walnuts and spread in an even layer
• Beat together the remaining filling ingredients—eggs, sugar, flour, baking powder, salt, vanilla—until smooth
• Pour the egg mixture over the raspberries and walnuts in the crust
• Bake in the oven on the middle rack for 40 minutes, or until the top is nicely browned all over and the filling has set
•   When you remove the tart from the oven the centre should still wiggle just a little
•   Take a sharp knife around the edge of the tart to separate it a little bit from the pan
• This will make it easier to remove pieces once the tart has cooled
• Let cool to room temperature to serve