Ingredients:
The toppings:
- 4 cups of fresh berries of your choice
- 2 sticks cold unsalted butter
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/8 teaspoon salt
The Filling:
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- pinch of salt
- 1/2 teaspoon pure vanilla extract
Directions:
Adopted from: http://www.marthastewart.com/354026/berries-and-cream-tartlets.
The Curst:
beat butter and sugar with a mixer on a low speed until just combined. Add in the flour and salt. Beat for 3 to 5 minutes. Make dough into a ball and wrap in plastic wrap. Refrigerate for 20 minutes.
Preheat over to 325ยบ. Roll out dough and fit into a pie sheet. Trim the excess dough. Bake the dough, pressing down if puffing for about 25 minutes, or until a very light gold. Let cool completely.
The Filling:
Heat the milk and 1/2 a cup of the heavy cream in a saucepan over medium high until almost boiling. Whisk together the yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly add some of the warm milk mixture to the yolk mixture. Pour the yolk mixture in to the remainders of the milk mixture in the saucepan. Bring to a boil, whisking constantly. After one minute of boiling and constantly whisking remove saucepan from the stove. Whisk in the vanilla.
Place a plastic wrap directly on the surface of the cream, and refrigerate for a least 1 hour or overnight. When ready to use, whip remaining 1/2 cup of heavy cream until soft peaks form. Fold the heavy cream into the pastry cream.
Fill the tart crust with the pastry cream. Top with berries of your choice!
