I Bake a Berry Tart #baking

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Tart Dough
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1/2 Cup (1 Stick Butter) 340 g
1/2 Cup Powdered Sugar 60g
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Salt a pinch
1/2 Cup All-purpose Flour 120g
3 Tablespoons Almond Powder 20g
1/4 Cup Corn Starch 30g
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1 Egg
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Flour (for rolling out)
Rice,Beans, or Pie Weights (Blind Bake)
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Pastry Cream
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2 Cup Milk 480g
1 Teaspoon Vanilla 6g
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1/3 Cup Sugar 65g
1/4 Cup Corn Starch 30g
3 Egg Yolks
1 Egg
3 Tablespoons Butter 125g
1 Teaspoon Vanilla 6g
1/2 Teaspoon Salt 3g
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Apricot Glaze
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1/4 Cup Apricot ~85g
1/2 Teaspoon Salt 3g
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(Optional) 2 Tablespoons Water 30g (if glaze is too thick)
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ADD
Berries about ~2 – 3 Cups
You can also use other fruits too!
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Creaming Method
Butter
Powder Sugar

Mix flour, salt, almond powder, powder sugar, and corn starch. If the flour is clumpy, sift the ingredients. Add Eggs
and knead until combined. Don’t overmix. Rest the dough.

Roll out to fit a 9 in pie dish on a floured surface parchment is also fine as well.

Bake at 375°F for 20 mins.

Remove the weights from the tart dish.

(optional)
If you want to have an even crust, continue to bake 350°F after the blind bake for 8 mins

Heat together milk and vanilla.

Rub together sugar cornstarch Mix in eggs vanilla and salt

Laddle the eggs and a portion of the milk. Add the two mixtures together.

Let cool.

Strain the Apricot over a pot and add the salt. Add water if the mixure is too thick.

Decorate with fruits of your choice.

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TIPS
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*Feel free to try out other fruits for the “berry tart”

*Mixing the sugar and cornstarch helps prevent lumps in the custard.

*If you don’t have “Almond Flour/Powder,” you can pulse some almonds instead.

*Make sure to rest the dough before rolling out.

*Some folks use two separate parchment sheets of paper to keep the dough flaky without adding too much gluten during the rolling process.

*Keep the ingredients cold during the process of making the dough.

*Don’t over cook the pastry cream when you have added the egg mixture into it. Otherwise, the mixture will curddle, causing the proteins to denature.

*Cool the pastry cream before putting it into the mold.

*You can use aluminum foil if you don’t have parchement paper when baking the tart shell.

*You don’t have to rebake the tart shell after the first inital bake.