Summer Berry Tart

Pastry
2/3 cup Lactantia Butter 150 ml
1/3 cup sugar 75 ml
1 egg yolk 1
¼ tsp salt 1.2 ml
1 ¾ cups all purpose flour 435 ml
Filling
4 egg yolks 4
4 tbsp sugar 60 ml
2 ½ tbsp cornstarch 40 ml
1 cup Beatrice 2% Milk 250 ml
2 tsp vanilla extract 10 ml
Topping
4 cups fresh berries (strawberries, blueberries, raspberries,
blackberries) 1 L
½ cup seedless fruit jelly (apple, berry) 125 ml
1 tbsp water 15 mlActive Time: 30 minutes
Baking Time: 20 minutes
Serves 8-12



1. Pastry: In
a food processor add pastry ingredients and process just
until it forms into a ball. Roll out dough to fit an 11"
(28cm) tart pan. Bake in a preheated 350°F oven for
20 minutes, until lightly brown and set. Let cool completely.
2. Filling: In a small saucepan bring milk to simmering.
Meanwhile in a small bowl whisk together egg yolks, sugar
and cornstarch until pale and thickened. While whisking,
slowly add warm milk. Mix until well combined. Press through
a fine mesh sieve back into saucepan.
3. Over medium heat, cook custard until it begins to thicken.
Stir constantly. Remove from heat and add vanilla. Press
a piece of plastic wrap to top of custard to prevent skin
from forming. Let cool completely.
4. Spread cooled filling into cooled pastry crust. Decorate
top of filling with assorted fresh summer berries.
5. In a small container, mix jelly and water. Warm in
microwave. Brush over fresh fruit. Let cool at least 30
minutes in refrigerator.