Berry Fruit Tart

Crust

• 2 cups (240g) all-purpose flour
• ⅓ cup (67g) granulated sugar
• ½ teaspoon salt
• ¾ cup (85g) cold unsalted butter, diced
• 1 large egg
• ¾ teaspoon vanilla extract
• ¼ teaspoon almond extract

Pastry Cream Filling

• 2 cups (480ml) whole milk
• 1 teaspoon vanilla bean paste
• 6 egg yolks
• ⅔ cup (133g) granulated sugar
• ¼ cup (25g) cornstarch
• 1 tablespoon cold unsalted butter

Assembly

• Melted almond bark or white chocolate coating
• Fresh berries (strawberries, blueberries, raspberries, or blackberries)

Crust

In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse 8–10 times, until the butter is pea-sized.

In a small bowl, whisk together the egg, vanilla extract, and almond extract. Add to the flour mixture and pulse just until the dough begins to come together and resembles coarse crumbs.

Alternatively, in a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse sand. Add the egg mixture and stir until a dough forms.

Turn the dough onto a lightly floured surface and knead 3–5 times until it comes together. Flatten into a disc, wrap in plastic wrap, and chill for 1 hour (or freeze for 30 minutes).

Roll the chilled dough into an 11-inch circle, about ⅛-inch thick. Carefully transfer to a tart pan and press into the edges and corners. Trim any excess dough.

Chill the crust for 30–60 minutes before baking.

Preheat oven to 375°F. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights.

Bake for 12 minutes. Remove weights and bake an additional 14–16 minutes, until golden brown and fully baked. Let cool completely before filling.

Pastry Cream Filling

In a medium saucepan, heat the milk and vanilla bean paste over medium heat until just beginning to boil. Remove from heat and let stand for 10–15 minutes.

In a bowl, whisk together egg yolks and sugar until pale and slightly thickened. Add cornstarch and whisk until smooth and lump-free.

Slowly whisk in ¼ cup of the warm milk mixture to temper the eggs, then gradually whisk in the remaining milk mixture.

Pour the mixture back into the saucepan through a fine mesh strainer.

Cook over medium-high heat, whisking constantly, until thickened and gently bubbling, about 3–5 minutes.

Remove from heat and stir in the butter until fully melted and smooth.

Transfer to a bowl and press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill for at least 2 hours, or until fully cold and set.

Assembly

Brush the cooled tart crust with a thin layer of melted almond bark or white chocolate and chill for 10 minutes to set.

Whisk the chilled pastry cream until smooth and spreadable, then evenly fill the tart shell.

Top with fresh berries just before serving.

Chill until ready to serve for clean slices and the best texture.