Preparation time: 1 hr
Cooking time: 15 mins
Difficulty: Easy - for beginners
Dietary guidance: v
1-1/4 C. Milk
1 Lg Egg, room temperature
1 Egg Yolk, room temperature
1/3 C Sugar
2-1/2 T Cornstarch
2 tsp Vanilla Extract (or vanilla bean crush)
1/2 C Heavy Whipping Cream, cold
12-16 oz Fresh Raspberries and/or Blueberries
Almond Shortbread Tart Crust
1 C Flour
1/4 C Almond Meal
1/4 C Sugar
1/4 tsp Salt
1/2 C Butter, cold pieces
-In medium saucepan, combine milk and vanilla bean (you can omit this if you don't have one).
-Bring milk to a simmer over medium heat.
-In a large bowl, combine, egg and egg yolk and sugar and beat until smooth, then add cornstarch and beat until smooth again.
-When milk has come to a simmer, take out vanilla bean and set aside.
-Very slowly drizzle milk into the egg mixture while whisking constantly (tempering) until all milk has been added.
-Return mixture to saucepan and cook over medium heat, stirring constantly with a spatula and scraping the bottom of the pan until the mixture thickens (3-5 minutes).
-Stir in vanilla extract or vanilla bean crush (the inside of the vanilla bean).
-Strain through a sieve into a medium bowl, cover surface of pastry cream with plastic wrap and refrigerate until chilled. (If you don't have a sieve, omit that step and whisk the mixture extra good making sure it is very smooth with no lumps.)
-Prepare the tart crust while the custard is chilling.
For Tart Crust:
-Using a food processor OR a pastry blender, combine flour, almond meal, sugar and salt.
- Cut cold butter pieces into mixture until it's "sandy" and butter is well incorporated. This can also be done by and using your fingertips.
-Pour crumb mixture into a 9-. 10- or 11-inch tart pan (or 4-5 individual tart pans) and press firmly up the sides and into an even layer on the bottom of the pan.
-Back at 350F for 15-20 minutes, until firm and light golden.
-Allow to cool before filling with custard cream.
NOTE: This crust can also be used with a filling that needs to be baked, and should NOT be pre-baked for those types of recipes.
-When the custard is cool and you are ready to fill the tart, whisk the custard vigorously to smooth it out.
-In a medium bowl, beat the heavy cream to stiff peaks and fold 1/2 chilled custard mixture into it and folding in the rest of the chilled custard.
-Fill prepared tart shell with the custard cream and evenly distribute raspberries and/or blueberries over the top.
-Chill for 1 hour before serving to set filling slightly.