I used vanilla bean and I think it made all the difference! I used the blueberries and fresh blackberries from the garden! Perfect dessert during this soul sucking heat wave! Next time I will be adding lemon zest for acidity.I believe you can omit the butter if you want a lighter dish but.why risk it? Made this for my husband who has been in quarantine for 5 days.My crust came out perfectly, rich and buttery.the custard came out velvety and firm. Made it with a mix of blackberries, blueberries, and blackcurrants. I actually screwed up and only used 2 egg yolks in custard instead of 4 and couldn't figure out why it was so thick? Then I realized what I did and put the custard with 1/2c heavy cream in my mixer and whipped it until smooth and fluffy! My fault! But I saved the tart! Will make again with FOUR yolks next time! Loved the crust! I make frangipane ie: almond cream tarts all the time so this was a nice change light and fluffy! Keep chilled.Īdded 1/4 tsp almond extract to custard. Step 11ĭo Ahead: Custard can be made 4 days ahead. Vigorously whisk cooled custard until smooth and slightly loosened. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface of cream. Add butter a couple of pieces at a time, whisking until fully melted before adding more, until all butter is incorporated. Heat over medium and bring to a simmer, whisking constantly, until mixture is bubbling and thick with no cornstarch taste, about 3 minutes.
Then vigorously whisk until mixture lightens in color to a very pale yellow and is very thick, about 1 minute (the sugar should be nearly dissolved). Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl (start slowly-it won’t want to combine easily at first). Wrap very tightly with plastic and store at room temperature.īring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Step 7ĭo Ahead: Crust can be baked 2 days ahead. Step 6īake crust until deep golden brown all over, 35–40 minutes. Press dough into bottom and 1" up sides of a 9" springform pan or a 9" tart mold. Repeat several times until dough is well combined and becomes slightly sticky. Divide dough in half, stack 1 piece on top of the other, then press down firmly to smash both dough pieces together. Turn dough out onto a work surface and knead 1 or 2 more times. Knead dough in bowl with your hands until it starts to come together (it will still look a little dry if it looks too dry and doesn't come together, add 1–2 Tbsp. Using a fork or your fingertips, toss egg yolk mixture into dough to combine. Rub butter into dry ingredients with your fingertips to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and irregular). Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl.
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