Ingredients

For the crust

• 1 ½ cups flour

• 1 stick butter, softened

• 3 tablespoons sugar

• ¼ teaspoon salt

• 1 egg

For the custard filling

• 1 ½ cups milk

• ½ cup sugar

• ¼ cup cornstarch

• 3 egg yolks

• 2 teaspoons vanilla extract

• ¼ teaspoon salt

• 2 teaspoons vanilla extract

• Fresh mixed berries (ex. strawberries, blueberries, raspberries, blackberries)

Steps

1. Add 1 stick of softened butter to a mixer bowl

2. Add ¼ teaspoon of salt and 3 tablespoons of sugar

3. Use the paddle attachment to beat and cream the butter with the sugar and salt until combined

   1. Scrape down the sides of the mixer bowl with a rubber spatula as needed

4. Add 1 egg and beat again until combined

5. Add 1 ½ cups of flour

6. Mix until a shaggy dough forms and the flour is incorporated

   1. Scrape down any remaining bits of flour on the sides of the bowl

7. Transfer the dough to a piece of plastic wrap

8. Shape the dough into a flat round while covering tightly in the plastic

9. Place the disc of dough in the fridge to chill for at least 30 minutes

10. Gently heat 1 ½ cups of milk over medium heat

11. To a large mixing bowl, add 3 egg yolks, ½ cup of sugar, ¼ cup of cornstarch, and ¼ teaspoon of salt

12. Whisk the egg yolks, sugar, cornstarch, and salt together until combined

13. Gradually pour in a little bit of the warmed milk to the egg yolk mixture and whisk thoroughly to combine

14. Continue slowly adding some of the warmed milk to the egg yolks, whisking vigorously as it incorporates

    1. This process tempers the eggs and helps prevent them from scrambling while heating the mixture more later

15. Pour the tempered custard liquid back in the saucepan 

16. Turn the stove on medium-low heat and constantly whisk the mixture until a thick custard forms

17. Add 2 teaspoons of vanilla extract to the thickened custard and whisk until combined 

18. Set the custard to the side and cover with some plastic wrap touching the surface of the custard to prevent a film from forming across the top

19. Spread some flour on a clean flat work surface

20. Place the chilled dough on the spread flour

21. Use a rolling pin to press and roll out the dough until it is 11 inches in diameter 

22. Carefully roll the crust over the rolling pin to lift up and transfer to a 9 inch tart pan

23. Press down on the sides and bottom of the pan to ensure the crust is secure and fitted to the pan

24. Trim any excess overhanging edges of the crust and use the pieces to fill any lower points of the crust, pressing the dough together 

25. Use a fork to poke some holes all over the bottom of the crust

26. Bake the crust in the oven at 350 degrees Fahrenheit for 20 to 25 minutes

27. Remove the crust from the oven and allow to cool completely 

28. Scoop the prepared vanilla custard into the baked and cooled tart crust and spread the custard smooth across the top so it is evenly distributed

29. Top the tart with an arrangement of mixed berries of your choosing

30. Serve the tart fresh and enjoy!

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