Ingredients – 8 Servings
- 1 1/2 Teaspoons Gelatin
- 2 Teaspoons Cold Water
- 1 1/2 Cups Milk Whole
- 4 Whole Egg Yolks
- 1/2 Cup Sugar
- 1/4 Cup Flour
- 1 Whole Vanilla Bean Pod or Vanilla Extract
- 1 Whole Pie Crust
- 1 Pint Blueberries
- 1 Pint Raspberries
- 1 Pint Strawberries
Soften the gelatin in the water and set aside.
In a medium pan, prepare your vanilla and milk mixture. If using the vanilla bean, scrape out the seeds and add to the milk along with the pod. Heat the mil until hot but not boiling.
Whisk the egg yolks and sugar together in a non-reactive saucepan. Whisk in the flour. Remove the pod from the milk. Add the milk slowly, whisking well and scraping the corners of the pan with a rubber spatula to make sure all of the egg yolk mixture is incorporated.
Place over medium hear and, stirring constantly, bring to a boil. Boil for 1 minute, stirring constantly. Remove from the heat and add the vanilla (if using extract). Tear the dissolved gelatin into small pierces and stir it into the hot liquid. Pour into a storage container, cover the surface with plastic wrap, poke a few holes in it and refrigerate for at least an hour or overnight.
Next, prepare your tart crust. Preheat oven to 350 degrees Fahrenheit. Roll out pie crust and mold to a 9″ tart pan. Place pie weights down and bake until golden brown, about 35-40 minutes. Remover from the oven and cool.
Take pastry cream out of the fridge and place into your tart shell. Make sure the pastry cream is evenly spread throughout, making the surface as evenly flat as possible. Assemble tart in any design you prefer using berries. Be creative and have fun with it!
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