1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
Pinch of salt
3 tablespoons cornstarch
4 tablespoons cold butter cut into pieces
5 egg yolks
1/2 teaspoons vanilla extract
2 tablespoons heavy cream (cold)
1 large egg
1/2 teaspoon pure vanilla extract
1 1/3 cups all purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick)
You will need about 1 pint or 2 to 2 1/2 cups of assorted fresh seasonal fruit. I chose strawberries and blueberries
Make Pastry Cream
In a medium saucepan over medium-high heat, combine the milk, cream, and sugar and mix stirring occasionally until the liquid comes to a simmer.
As the liquid simmers, whisk together, salt, cornstarch, and egg yolks in a medium bowl until light and creamy.
While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture into the egg mixture. Continue to whisk until smooth.
Transfer the tempered egg mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened, about 2 minutes. A few bubbles may burst on the top surface and the mixture will have the texture of pudding.
Remove from the heat, then whisk in the butter, vanilla extract until smooth and glossy.
Transfer the pastry cream to a bowl and cover it with plastic wrap placed directly onto the surface of the pastry cream so a skin does not form. Refrigerate until chilled, about 2 hours.
Make Tart Crust
In a small bowl, whisk together the heavy cream, egg and vanilla extract. Set aside.
Making The Crust In A Food Processor:
Combine the flour, powdered sugar, and salt in a food processor and pulse a few times to combine.
Add the cold butter pieces to the flour mixture and pulse to cut into the flour until the mixture resembles pea-sized crumbs.
While the food processor is running, add the heavy cream mixture through the feed tube and continue to process just until the dough comes together and forms a ball.
Place the dough on a lightly floured surface and flatten it into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days.
Grease a 9-inch tart pan with removable bottom.
Remove the tart dough from the refrigerator and place it on a lightly floured surface. Roll out the pastry crust into a circle slightly larger than your 9-inch tart pan.
Place the pastry into the greased 9-inch tart pan. Carefully transfer the dough to the tart pan by rolling it onto the rolling pin, then gently ease the dough into the pan, pressing it down into the corners and fluted sides of the pan, evenly.
Run the rolling pin over the top of the tart pan so that the excess dough gets cut off, making a clean edge. With the excess dough, you can patch up any areas that may be too thin.
Refrigerate for at least 10 minutes (you can do this while your oven preheats).
Preheat the oven to 400°F (204°C). Remove the tart crust from the refrigerator. Line the inside of the tart with foil and fill it with pie weights (you can use dried beans instead). It is important that you use pie weights to prevent the crust from shrinking or puffing). Alternatively, you can freeze the dough and bake it from frozen without the use of pie weights. From frozen, the tart shell will take about 20 minutes to bake. With a fork prick a few holes into the bottom of the crust.
Place the tart crust in the oven and bake for 20 minutes until lightly golden brown. Remove from the oven and allow to cool completely before filling it with the pastry cream.
Assemble The Tart
When the tart shell is completely cooled, spread the pastry cream over the bottom of the shell. Arrange the fruit in a decorative fashion over the pastry cream. Enjoy !