Mixed Berry Tart with Vanilla Cream

Directions

Tart Crust

1In a food processor, pulse flour, sugar, and salt together. Scatter butter pieces over dry ingredients and pulse until butter is about the size of peas. In a small bowl, stir egg to break the yolk, then add to the food processor a little at a time, pulsing after each addition. Process until dough forms clumps. Turn dough out onto a work surface and very lightly knead to incorporate dry ingredients.

2Press dough evenly across the bottom and up the sides of a tart pan. Press firmly enough that the pieces cling to one another, but not so hard that the dough loses its crumbly texture. Freeze for at least 30 minutes.

3Preheat oven to 375° F. Butter a piece of aluminum foil and fit it tightly against the crust. Place tart pan on a baking sheet and bake crust for 20 to 25 minutes, then carefully remove foil and discard. If the crust has puffed, press it down gently with the back of a spoon. Bake crust about 10 minutes longer (or until it’s golden brown). Transfer pan to a rack and cool.

Pastry Cream

1In a saucepan over medium heat, bring milk, cream, vanilla, and salt to a boil. Cover pan, turn off heat, and set aside for 10 minutes. In a bowl, whisk egg yolks, sugar, and cornstarch until mixture is thick and pale. Continue to whisk while very slowly drizzling ¼ cup of the hot milk mixture into yolks. Once yolks are tempered, add remaining milk mixture in a steady stream and continue to whisk until combined. Remove and discard vanilla pod and transfer mixture to saucepan.

2Return pan to medium heat and bring to a boil while whisking vigorously. Keep mixture at a boil and whisk for 1 to 2 minutes more, then remove the pan from heat and scrape pastry cream into a clean bowl. Allow cream to cool for about 3 minutes.

3Stir butter into hot pastry cream until it’s melted and incorporated. Press plastic wrap against the surface of the cream to create an airtight seal and refrigerate until completely chilled.