⏱ 60 min active 🔥 415 kcal 💪 7.6 g protein 🍃 2.1 g fiber 🍰 8 servings
Recipe inspired by Joy of Baking & Thomas Joseph
Instructions
1 Tart Shell: In a large mixing bowl, whisk together butter and sugar by hand (or use a stand mixer with paddle attachment) until well combined. Add the egg and continue to mix until well combined. Add the flour and salt, mix until the dough can clump together. Transfer the dough into a 10.5-inch tart pan, use your hands to press the dough to the side and bottom of the pan.
Freeze the crust for 15 minutes. Pre-heat oven to 400 F (200 C). Gently pierce the bottom of the crust with a fork, bake it in the oven for 5 minutes, then reduce the temperature to 350 F (175 C), bake for another 15 minutes or until golden brown. Remove from the oven, brush it with egg wash, bake for another 3 minutes and let it cool completely.
2 Pastry Cream Filling: In a medium sauce pan, whisk together sugar, corn starch, and salt. In a bowl, whisk together egg yolks and milk, strain the mixture into the sauce pan. Combine the mixture with a spatula until no dry starch. Add butter to the sauce pan. If you are using vanilla seeds, add it to the mixture now.
Cook the mixture on medium heat, stir constantly using a spatula. The butter will start to melt and mixture will start to gelatinize and turn shiny and semi translucent (about 10 minutes). Remove from heat. If you are using vanilla extract, add it now and stir well. Transfer the pastry cream to a shallow dish, wrap tightly with plastic wrap, chill in fridge for at least 2 hours.
3 Assemble: Use an offset specula to spread the pastry cream evenly in the crust. Arrange the berries on the tart. Decorate with fresh basil leaves.
Tips
1 This tart shell recipe fits a 10.5 inch tart pan, if you are using a smaller pan (8-9 inch), use 1.5 cups of flour.
2 This pastry cream is very versatile and can be used in tarts, cream puffs, eclairs, etc. It is rich, not too sweet, and very easy to make. Definitely give it a try!
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