Summer Berry Tart

For the pastry cream:

Crema Pasticcera –

Ingredients:

4 large egg yolks (72 grams)

3/4 cup (150 grams) granulated sugar

1 tablespoon vanilla paste or vanilla extract

2 tablespoons (15 grams) cornstarch

1/2 teaspoon sea salt

2 cups whole milk

3 tablespoons (42 grams) unsalted butter, cut into pieces

Directions:

In the large bowl of the stand mixer fitted with the whisk attachment, beat the egg yolks, sugar, vanilla paste, cornstarch, and salt on medium-high speed for about 1 minute, until light and fluffy.

In a large saucepan over medium heat, heat the milk until it begins to simmer, then remove from the heat. Add a few splashes of the milk to the egg mixture and stir to combine to temper. Continue to add the remaining milk while constantly whisking to prevent the eggs from cooking.

Return the entire mixture to the saucepan and cook over medium-low heat, whisking constantly, for 5 to 6 minutes, until the mixture resembles a loose pudding. Once thickened, stop whisking and let it bubble for a few seconds. Remove from the heat and add the butter, 1 piece at a time, whisking after each addition. Cover with a piece of plastic wrap, pressing the wrap directly on the surface of the custard to prevent a skin from forming. Place the custard in the fridge for 1 to 2 hours, until chilled.

For the crust:

3 cups AP flour
1 cup confectioners’ sugar
1 teaspoon kosher salt
zest of one lemon
2 sticks cold unsalted butter, cut into 1/2-inch cubes
1 large egg
2 large egg yolks

INSTRUCTIONS
1. Put the flour, sugar, salt, and lemon zest in the work bowl of a food processor.

With the motor running, drop pieces of the butter, 1 tablespoon at a time into the feeder tube until the mixture resembles coarse sand. Add the egg with the egg yolks and process until the mixture comes together and forms around the blade.

2. Turn the dough out onto a lightly floured surface and knead until smooth. Shape the dough into a disk and wrap tightly in cling wrap. Refrigerate for 45 minutes.

3. Preheat the oven to 350 degrees and remove the dough from the fridge. Cut the dough in quarters and then reform three of the pieces together. place the other quarter in the refrigerator for another use.

4. Roll out the dough to a large circle, about 1/2 inch thick and press it into a tart pan with a removable bottom.

5. Pour the pastry cream into the crust and spread out evenly. Bake for 30 minutes.

For the topping:

4 cups of fresh summer berries, strawberries, blueberries blackberries and raspberries

Confectioners sugar, for garnish

Remove the tart from the oven and allow to cool for 30 minutes. Arrange berries on the tart and garnish with confectioners sugar. Store in the fridge until ready to serve.