Summer Berry Flan - cooking recipe

Ingredients

1/2 cup flour
1/3 cup powdered sugar, plus additional for dusting
8 tbsp (1 stick) cold butter, chopped
1 None egg yolk
9 oz strawberries
9 oz raspberries
9 oz blueberries
None None FOR THE PASTRY CREAM
2 cups milk
1 None vanilla bean, split
4 None egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch

Preparation

Sift flour and powdered sugar into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add yolk and mix to form a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Refrigerate 30 mins.
Preheat the oven to 375\u00b0F. Roll out pastry between 2 sheets of parchment paper to 1/8-inch thickness. Press into a 9-inch tart pan with removable bottom. Trim edges. Refrigerate 15 mins.
Line pastry with parchment paper and fill with dried beans. Bake for 10 mins. Remove paper and beans. Bake for 10-15 mins until golden. Cool completely.
For the pastry cream, heat milk in a medium saucepan with the vanilla bean until almost boiling. Set aside.
Beat egg yolks and sugar in a medium bowl with an electric mixer on medium speed until thick and pale. Beat in cornstarch.
Remove vanilla bean from warm milk. Whisk in egg mixture. Cook, stirring, on medium heat until custard boils and thickens. Place plastic wrap directly on surface of custard to prevent a skin forming. Cool.
Spoon pastry cream into tart shell. Refrigerate until chilled. Top with berries and dust with powdered sugar just before serving.