Buttery homemade tart filled with a rich, creamed pastry cream and loaded with fresh fruits !!
*½ cup (8 tablespoons) soft butter
*½ cup sugar
*1 tablespoon lemon zest
*1 teaspoon vanilla
*½ teaspoon salt
*1 1/2 cups All-Purpose Flour
*2 cups whole milk
*1/2 cup sugar, divided
*1/2 vanilla bean split lengthwise, seeds scraped
*pinch of salt
*4 large egg yolks
*1/4 cup cornstarch
*2 tablespoons unsalted butter, cut into small cubes
* raspberries, blueberries, strawberries,
To make the crust:
Beat together the butter, sugar, vanilla, lemon zest and salt.
Add the flour into the butter mixture. The mixture will be crumbly.
Using your hands, press the crust into the bottom and up sides of a 9″ to 10″ round tart pan
Use a fork to prick the dough all over. Freeze for 30 minutes (or longer), covered. Just before baking, preheat the oven to 375°F.
Bake the crust for 20 to 22 minutes, until golden brown. Set aside to cool. The crust can be made one day in advance. Cool completely, then wrap tightly with plastic wrap.
To Make the Pastry Cream:
In a medium sauce pan, combine the milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup of sugar.
When the milk mixture comes to a simmer, very slowly pour 1/2 cup of the milk mixture into into the egg yolk mixture, whisking constantly. Continue to slowly add the milk mixture to the egg yolk mixture, whisking constantly until it has all been incorporated.
Place a fine mesh strainer over your saucepan. Pour the mixture back into the sauce pan through the mesh strainer to catch the vanilla bean pod and and any bits of egg.
Cook the mixture over medium high heat, whisking constantly until the mixture thickens, about two minutes.
Transfer the mixture to a an electric mixer fitted with a paddle attached, or a hand mixer. Add the butter and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
Place the pastry cream into a bowl and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Chill in the refrigerator at least 2 hours or up to 2 days.
To assemble tart:
Fill the crust with pastry cream-you may not use all of the cream. You can store the leftover pastry cream in the refrigerator. Use it as a fruit dip or eat it with a spoon!!!
Top the pastry cream with the berries. Dust with powdered sugar if desired.