Berry Custard Flan - cooking recipe

Ingredients

1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, coarsely chopped
1 None large egg yolk
None None Berry Custard Flan
1 cup milk
3/4 cup heavy cream
1 None vanilla bean, halved lengthwise, seeds scraped out
3 None large egg yolks
1/3 cup granulated sugar
1/4 cup cornstarch
1 1/2 tbsp unsalted butter
18 oz mixed fresh berries
2 tbsp raspberry jam, warmed, strained
1 tbsp citrus liqueur

Preparation

To make the pastry dough, combine flour, sugar and butter in a food processor and pulse until crumbly. Add egg yolk and process until combined. Turn out onto a floured work surface and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
Roll out pastry dough then use to line an 8 inch round loose-based tart pan, trimming edges. Prick base all over with a fork then cover and chill for 30 mins.
Preheat oven to 400\u00b0F. Place tart shell on a baking tray. Line with parchment paper and fill with baking beans. Blind bake for 12 mins. Remove paper and beans and bake for another 5 mins, or until light golden brown. Let cool for 15 mins.
Meanwhile, combine milk, cream, vanilla bean and vanilla bean seeds in a small saucepan and bring to a boil.
Whip egg yolks, sugar and cornstarch until thick and creamy. Gradually beat hot milk into eggs. Return to saucepan and cook, stirring, until mixture boils and thickens. Stir in butter then pour into tart shell, cover and chill for 3 hours.
Whisk together jam and liqueur. Serve flan topped with berries and drizzled with jam liqueur.