Raspberry Fruit Tart

Each time I talk to my sister she is going on telling me I should post something savoury or a pasta dish. And I have been telling her I will do them . And yesterday when we were skyping, I told her I will add today a savoury dish,

But then Today morning when I went to FB and saw Deeba's Status saying
Anyone Baking with Fruit this month? You got until the 22nd of November to send it to Meeta's Monthly Mingle which I am guest hosting,
So i went and looked in my collection of pictures and there was this Raspberry Tart which I made in May.
Can you imagine I had this delicious looking Tart and I didn't post it.
To be honest I still have some more delicious stuff to post, just that I am so lazy to write the recipe etc....
But theb Deeba is a dear friend and I love her baking so I really wanted to join in the event she is guest hosting.

The Original recipe is from BBC food

90g/3½oz butter, softened
65g/2½oz caster sugar
3 free-range egg yolks
200g/7oz plain flour plus extra for dusting

Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until full incorporated into the mixture.
Mix in the flour until the mixture comes together as a ball of dough.
Tip the pastry out onto a floured work surface and knead briefly until smooth.
Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.

Roll out the pastry, using a little flour if necessary, to form a round shape turning the pastry as you go. Roll it as thin as you dare.
Roll the pastry around the rolling pin and lay over the tin.
Using your hands and being careful not to stretch the pastry ease it gently into the edges of the tin. Leave the trimmings to hang over the sides.
Make a circle of greaseproof to cover the inside of the tin by folding a square of greaseproof paper into 6 and tearing the edges.
Put the paper into the tin and add baking beans/rice and place in the fridge to rest for at least 10 minutes.
Place in a preheated oven 200C/400F/Gas6 for 15-20 minutes. After 10 minutes remove the paper and beans and return the pastry case to the oven to brown the base.

For the filling.
400 gm Raspberries
500 ml thich-k cream
Vanilla essence 1 tbsp
Few tbsp of powder sugar plus if you want to dust on top of the tart
Pistachios for sprinkling ( optional)

Whip the cream with the essence and the sugar till soft peak.
Assembling the tarts
Fill each tart shells with whipped cream , arrange the raspberries on top if the cream, sprinkle with powder sugar and the pistachios.
Enjoy with a cup of tea/coffee