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Categories:
flour powdered sugar cold butter egg yolk strawberries raspberries blueberries powdered sugar vanilla cream milk vanilla bean egg yolks sugar cornstarch
Viewed: 47 - Published at: 4 years agoIngredients
- 1/2 cup all purpose flour
- 1/2 cup powdered sugar
- 9 tbsp cold butter, chopped
- 1 large egg yolk
- 1 pint strawberries
- 1 cup raspberries
- 1 cup blueberries
- None None powdered sugar, for dusting
- None None Vanilla Cream
- 2 cups milk
- 1 None split vanilla bean, seeds scraped
- 4 large egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
Method
- Sift flour and powdered sugar together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add yolk to make firm but pliable dough. Knead lightly. Wrap and chill 30 minutes.
- Preheat oven to 375°F. Roll dough out between 2 sheets of baking paper until 3mm thick. Ease into a 10 inch round tart pan. Trim edges and chill 15 minutes.
- Line dough with baking paper and fill with baking weights, rice or pasta. Bake blind for 10 minutes. Remove paper and filling and bake further 10-15 minutes, until golden. Cool completely.
- Meanwhile, to make the vanilla cream, heat milk in saucepan with vanilla until almost boiling. Set aside to infuse. Discard vanilla bean.
- In a medium bowl, beat egg yolks and sugar together until thick and pale. Beat in cornstarch. Gradually pour milk into mixture, whisking constantly.
- Pour mixture into clean saucepan. Cook on medium, stirring, 6-8 minutes, until it boils and thickens. Simmer 1 minute. Cover surface with plastic wrap. Cool.
- Spoon cooled vanilla cream into crust. Chill until cold. Cover with berries and dust with powdered sugar to serve.
