Ingredients
250 ml whole milk
310 ml heavy cream
80 ml granulated sugar
One vanilla bean, seeds extracted and split
30 ml cold water
5 ml unflavored gelatin
3 eggs
60 ml cornstarch
425 ml all-purpose flour
125 ml icing sugar
125 ml cold, salted butter
One egg
30 ml whole milk
1 tart pan
Fresh berries
Instructions
First, set a mesh sieve over a medium bowl.
Pour 175 ml of milk, 125 ml of cream, all sugar, and vanilla bean into the saucepan. Heat it over the stove until it simmers.
Cover the stove and leave it to steep for 20 minutes.
In the bowl, mix the remaining egg yolk, milk, and cornstarch.
Place the bowl over medium heat and whisk.
Pour the mixture into the gelatin and combine it until thickened, then cover the surface with wrap. Once cool, place it in the refrigerator for two hours, while you work on the salted butter crust.
Combine flour and icing in a food processor.
Add butter until fine crumbs form, then add all the egg yolk and milk for dough. Shape and wrap, then refrigerate for 30 minutes.
Transfer the dough into a fluted tart pan and trim the edges and smooth it out. Then, freeze for 15 minutes.
Set tart pan on baking sheet and cover. Bake on dry rack for 20 minutes.
Continue baking for 15 minutes.
Remove ring off pan and gently lift the pastry with a spatula.
Whip the remaining cream in a large bowl.
Mix chilled vanilla bean cream in its bowl until smooth.
Scrape cream into whipped cream and whisk it smooth.
Dump into tart shell with spatula and smooth it for the toppings, refrigerate for 1 hour and then, dig in!
Babak Eslami | Writer
