Berry Custard Tart

When I think about Spring, i believe of colourful fruit and berries. This berry dish tart may be a nice platform to showcase the beautiful fruit of the season.

The filling for the tart may be a classic English dish, that is thick and creamy with hint of vanilla over a buttery crust. 

Before baking the tart shell, it's vital to notice one or two of things therefore you finish up with the most effective crust attainable. Firstly, chill the crust within the electric refrigerator to stop shrinking throughout baking. Then, the tart crust are going to be 'blind baked'. This simply implies that the dough is braised and bronzed before the shell is stuffed.

Ingredients (yields 8-10 servings )                               
For the  pastry

• 1 egg yolk, cold
• 2 tablespoons very cold water
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, cold cut into cubes

For the custard

• 2 cups whole milk
• 1/4 cup fine bakers sugar
• 2 egg yolks
• 1 egg
• 1/4 cup cornstarch
• 1/3 cup sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Kiwi, blackberries, strawberries and raspberries

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Method

Preheat oven to 400 degrees F.

For the pastry

1. In a small bowl mix the egg yolk, water and vanilla extract. Set aside.
2. Add the flour, sugar, salt and butter in a food processor.
3. Pulse until small crumbs are formed.
4. With the food processor running, add the egg and water mixture through the feed tube until it comes together in a ball.  If it seems like it is not coming together, drizzle in a small amount of cold water until it forms a ball.
5. Remove the dough and wrap in plastic wrap for 10-15 minutes, or up to 24 hours in the refrigerator.
6. Using a piece of parchment paper larger than the tart pan, lightly flour the paper and roll out the dough  using a rolling pin until you get a circle that is slightly larger than your tart pan.
7. Lift the dough using the parchment paper and lay the dough into the tart pan and it press up the sides. Use a rolling pin over the pan to cut off excess dough.
8. Prick the entire dough with a fork evenly to prevent the dough bubbling.
9. Bake for 10-15 minutes or until golden brown.
10. Set aside and allow to cool.

For the custard

1. In a medium saucepan, stir together the milk and 1/4 cup of sugar.
2. Over medium heat bring to a boil.
3. While the milk is coming to a boil, in a mixing bowl, whisk together the egg yolks and egg. 
4. Stir together the 1/3 cup sugar and cornstarch, then stir into the eggs until smooth.
5. Whisk 1/3 cup of the hot milk into the egg mixture. This will temper the eggs and stop them from curdling or cooking.
6. Add the rest of the milk slowly to the egg mixture while whisking.
7. Return the mixture to the saucepan, over low heat stir the mixture constantly stirring so the eggs don't burn on the bottom of the pan, until thickened.
8. Once the custard has thickened, remove from the heat.
9. Stir in the butter and the vanilla and mix until well incorporated.
10. Transfer the custard into a glass storage dish and put plastic wrap directly on top of the custard to prevent a skin. Cover with a lid
11. Refrigerate until ready to use. Can last up to 1 week refrigerated.

To assemble the tart

1. Add the cooled custard to the cooled tart shell and smooth the top and spread to the edges.
2. Top with the berries.