Berry Custard Tart
Servings
4
Servings
4
Ingredients
Pastry Cream
Pastry & Fruit
Apricot Glaze
Instructions
Pastry Cream
  1. In a heavy saucepan, stir together the milk & 1/4 cup sugar. Bring to a boil over medium heat.
  2. In a medium bowl, whisk together the egg yolks & egg. Stir together the remaining sugar & cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you don’t cook the eggs. Return the mixture to the saucepan; slowly bring to a boil, stirring constantly so the eggs don’t curdle or scorch on the bottom.
  3. When the mixture comes to a boil & thickens, remove from the heat. Stir the butter & vanilla, mixing until the butter is completely blended in. Pour into a heat proof container & place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled then beat until smooth with an electric mixer before using.
Other Prep Work
  1. Preheat oven to 400°F.
  2. Line an oblong tart pan with thawed puff pastry. The short ends of the pastry should be even with the bottom of the pan but the long sides should come up to the top of pan sides. With a sharp knife, score the long sides where the sides meet the bottom of pan. Do not cut all the way through. Pierce the center of the pastry with a fork. Whisk together the egg and milk. Brush the edges of the pastry shell with the egg wash.
  3. Bake the pastry shell for 15-20 minutes or until puffed and golden brown. Remove to a rack to cool completely. If needed, press the center down lightly to create an indentation. Cool while preparing filling.
  4. Rinse & carefully dry fruit on paper towels. In a small blender, puree apricot preserves with water or liqueur until smooth.
Assembly
  1. Place smooth pastry cream in a piping bag with a large flat tip. Carefully pipe pastry cream in long strips to cover the bottom ONLY of the puff pastry shell.
  2. Arrange a row of raspberries down both sides of the tart; close to the edge & close to each other. Using a long straight edge helps to place the fruit in an even line.
  3. To 1/3 of the apricot glaze add some red food coloring to help accent the natural color of the raspberries. Apply a couple of light coats of the glaze carefully to the raspberries.
  4. Fill the center of the area with blueberries, being careful to distribute evenly in rows. Using the remainder of the un-colored apricot glaze, give several light coats to blueberries. Chill until ready to serve.