Berry Tart

We love this. It is delicious with any combination of berries. I would suggest making more pastry cream based on your tastes and tart pan size. I usually double it and use as much will fit (I have a 10-inch tart pan). There is usually some left over, but it is great with leftover berries. It is easiest to prepare the pastry cream (without the whipped cream) and tart shell ahead of time. The pastry cream needs to chill a couple of hours.

Tart Shell:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 tsp salt
1/4 cup shortening
4 tablespoons cold butter (1/2 stick), cut into small pieces

Pastry Cream:
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 cup milk
2 tablespoons butter
1 tsp vanilla extract
1/2 cup heavy whipping cream

Berries-the amount is up to you - plan on 3-6 cups
(Strawberries, blackberries, raspberries, blueberries - any and all combinations are good)

Pastry Cream:
Heat milk over medium heat to simmering in heavy saucepan. While this is heating, whisk together egg yolks, sugar, and cornstarch till blended. While constantly beating with wire whisk, gradually pour half of simmering milk into yolk mixture. Reduce heat to low. Return yolk mixture to saucepan and cook, whisking constantly, until pastry cream thickens and starts to boil. Remove saucepan from heat; stir in butter and vanilla. Transfer to a bowl, cover surface directly with plastic wrap, and refrigerate until cold, two or more hours.

Tart Shell:
In medium bowl, mix together flour, sugar, and salt. Using pastry blender, cut in shortening, then butter, until mixture resembles coarse crumbs. Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture; mix lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a disk; wrap with a plastic wrap and refrigerate at least 30 minutes.

Preheat oven to 425 degrees. Roll out dough to fit your tart pan and place in pan - I use a 10x1 inch pan and it is much easier if it has a removable bottom. You can fold in any overhang to form a rim slightly higher than the edge of the pan. Line tart pan with foil and fill with pie weights or dried beans/rice. You can also use a pie tin or cake pan, just keep in mind that this will cook the bottom of the tart faster. Bake tart shell till golden, approx. 20 min, removing pan or foil halfway through - the time will vary based on your blind baking method.

Up to two hours before serving, whip cream in small bowl, adding sugar to taste as cream starts to get stiff. Whisk pastry cream until smooth; fold in whipped cream. Fill tart shell with pastry cream mixture, top with berries and enjoy! You can sprinkle the top with powdered sugar based on the sweetness of your berries.