Berries And Cream Tart - cooking recipe

Ingredients

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

Preparation

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\u00b0F. 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.