Mixed Berry Tart with Pastry Cream

My husband loves French tarts loaded with berries or a mix of fruit. So for a special treat, I make either individual tarts or one big one filled with a rich pastry cream and topped with whatever fruit happens to be in season and in the house. Here I used a mix of berries I had on hand, but kiwi and peaches are also a popular additions.

Mixed Berry Tart with Pastry Cream

(8 servings.)

Pastry Cream

• 2 cups milk

• 1 cup granulated sugar

• 6 egg yolks

• 1/4 cup cornstarch

• 1/4 teaspoon Salt

• 1 teaspoon vanilla extract

Tart Dough (or use a store-bought crust)

• 7 tablespoons butter softened

• 1/2 cup powdered sugar

• 1 egg

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1 1/4 cups all-purpose flour sifted

• 1/4 teaspoon baking powder

• 1 pint fresh berries such as strawberries, blueberries, blackberries, & raspberries

• 1/4 cup red currant jelly, melted

Mixed Berry Tart with Pastry Cream

To make the pastry cream:

In a medium saucepan over medium heat, warm milk until tiny bubbles appear on the surface, about 6 to 8 minutes.

In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt.

While whisking, put a couple of tablespoons of the hot milk into the egg mixture to temper. Slowly pour in half of the remaining hot milk. Whisk in the rest hot milk and return to saucepan.

Cook over medium heat, whisking constantly, about 5 to 8 minutes until the mixture thickens. Whisk in vanilla.

Pour the mixture into a bowl and cover with plastic wrap, pressing it directly on the surface of the pastry cream. Refrigerate until well chilled, about 3 hours or so.

To make the tart dough:

Using a standing or hand mixer, cream the butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes.

Scrape down the sides of the bowl and add the egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt, mix until combined.

Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not overmix).

Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

Preheat oven to 350^oF degrees.

On a lightly floured surface, roll out dough in a circle to a thickness of 1/8-inch to 1/4-inch.

Loosely roll the dough around the rolling pin, then gently unroll it over a tart pan or pie plate. Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough and crimp the edges.

Cover the dough with parchment paper or foil. Fill with pie weights or dried beans. Bake 12 minutes. Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.

Assemble tart:

Fill cooled tart crust with well chilled pastry cream. Arrange fruit on top, randomly or in a pattern. Using a pastry brush, brush fruit with melted red currant glaze (reheat as necessary if glaze cools and becomes too sticky).

Keep pie refrigerated.