Berry Cream Tart

This is the time of year that going to your local produce stand, is only a dream in the winter. Fresh herbs, ripe tomatoes and every kind of berry. Because of the heat this is a lovely tart served cold. It is a snap to make. First you start out with my never fail pie dough and blind bake it. You want to completely cooked the dough through. You will see golden light brown spots all over. Now set the crust aside and allow it to cool.

You will now make the pastry cream. Measure out 4 1/4 cups of whole milk and place this into a very heavy base sauce pan. Now scrape and place a whole split vanilla bean into the milk. Measure out 1/4 teaspoons of salt, 1 ounce of cornstarch and 4 ounces of sugar. Stir to combine. Now beat two eggs and set aside. Bring the milk to a boil and then add the sugar mixture. Slowly add in the two beaten eggs and whisking all the time.

To finish the cream your will add 2 ounces of unsalted butter. Remove the vanilla bean and chill the cream, To assemble you will spread the chilled pastry cream over the shell and top with fresh berries. Dust with powder sugar.