Craveworthy Summer Berries Custard Tart

For the pastry:
- 200g plain flour
- Pinch of Maldon Sea Salt*
- 130g unsalted butter, cold and cubed
- 50g caster sugar
- 1 egg yolk, plus 1 whole egg

For the custard:
- 500ml whole milk
- 1 tsp vanilla bean paste*
- 6 medium eggs, yolks only
- 150g caster sugar
- 30g cornflour

To decorate:
- 200g strawberries, larger ones cut in half
- 100g blueberries
- 100g redcurrants
- 100g blackberries
- Icing sugar, for dusting

*Available from Well Seasoned

PASTRY
1. Start by making the pastry. Place the all-purpose flour and Maldon Sea Salt flakes into the food processor, and then add the cold cubed butter.

2. Pulse the food processor until it resembles fine breadcrumbs. Then add the caster sugar and give it one more pulse to incorporate. Then add the egg yolk and pulse again until it starts to come together and form a dough – if it looks a little dry and chalky, simply add a teaspoon of cold water and pulse again.

3. Once the dough is formed, remove from the food processor, and bring together with your hands so it is cohesive and smooth.

4. Flatten into a disc shape and wrap in cling film, then place into the fridge for 30 minutes.

5. Preheat the oven to 180c.

CUSTARD
1. While the pastry is chilling, start making the custard. Place the milk and vanilla bean paste into a large saucepan and place onto a gentle heat. Put the egg yolks, caster sugar and cornflour into a mixing bowl and use some electric beaters to whisk until pale and fluffy.

2. Heat the milk until scalding point but not boiling, then remove from the heat and gradually pour it into the egg and sugar mixture very slowly, whisking all the time. Once all the milk is added, pour this mixture back into
the pan and heat very gently, constantly stirring and moving it with a rubber spatula. The custard will thicken, you want to take this to quite a thick custard stage so it supports the fruit in the tart. Once thickened, remove from the heat and place into a clean bowl, and close cover with some clingfilm on the surface to stop it for getting a skin.

3. Set aside in the fridge to cool.

COOKING
1. After 30 minutes, remove the pastry from the fridge and on a lightly floured surface, roll it out into a circle which is a bit larger than the 23cm tart tin (you need the pastry to come up the sides and overhang slightly).

2. Lift it and drape into the tart tin, using your finger to lightly press it in up all the sides and corners.

3. Use some scrunched up baking paper in the middle and then fill with baking beans. Blind bake the pastry for 10 minutes to 15 minutes, then remove the paper and return for a further 5 until it is lightly golden and dry to the touch. Remove from the oven and use a whole beaten egg to lightly egg wash the pastry while it is still hot. This will help seal any cracks before adding the custard.

4. Set aside to cool slightly and then use a serrated knife to trim off the top edge neatly. Then set aside to cool fully.

DECORATE
1. Once both your pastry case and custard are cooled you are ready to assemble.

2. Spoon the custard into the pastry case and smooth over with a palate knife.

3. Assemble your summer fruits all over the top, and then dust with some icing sugar and a final pinch of Maldon Sea Salt.

4. Serve immediately.