Triple Berry Tart

Start with the pastry crust so that it has time to chill. Add flour, powdered sugar, and salt to the bowl of a food processor. Pulse a few times to mix.

Add the very cold butter, cut into ½-inch pieces, to the processor bowl. Pulse until mixture starts to form pea-sized clumps.

Whisk the egg yolk into the heavy cream until fully combined. Pour the egg and cream mixture into the food processor bowl. Pulse repeatedly until the it starts to come together into a dough.

Pour the dough onto a lightly floured surface. Knead a few times until it forms a smooth ball. Shape into a disk, about 4-6 inches wide. Wrap in plastic wrap and refrigerate for 1 hour.

Meanwhile, mix corn starch, flour, egg yolks and sugar in the bowl of an upright mixer. Mix until pale yellow in color, scraping the sides frequently. Set aside.

Heat milk and vanilla just until it simmers. Then remove from heat. Temper half of the heated milk into the mixer bowl, whisking as the milk is added. Continue whisking to fully incorporate. Add the egg and milk mixture back into the pan with the remaining milk. Return to the flame and cook, stirring constantly, until it thickens and bubbles. Continue cooking for 1–2 minutes more.

Pour into a clean bowl and allow to come to room temperature. Then refrigerate for 1 hour.

Preheat oven to 425°F.

Once pastry dough has chilled for 1 hour, roll it out to just larger than the tart pan. Place rolled dough in the tart pan and trim to the top edge. Cover the bottom crust with parchment paper and then pie weights, dry beans, or an oven-safe pan or dish of appropriate size to act as a weight. Bake for 5 minutes.

Reduce oven temperature to 350° F. Remove the pie weights and parchment paper. Use a fork and create small puncture marks along the bottom crust. Return to the oven and bake for about 15 minutes or until the crust is golden. Move to a cooling rack and allow to fully cool.

Once the crust is cooled and the pastry cream is chilled, assemble the tart. Stir then pour the pastry cream into the tart shell, spreading evenly. Arrange the berries as desired to fully cover the pastry cream. Dust with powdered sugar, or, optionally, melt the berry jam and brush over the berries to produce a glossy glaze. Refrigerate until ready to serve.

Note: A 9-inch springform tart pan is recommended for this recipe.