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Custard and Berry Tarts

Beautiful, colorful fruit tarts. Perfect for spring and summer.
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Ingredients
  

Sweet Pie Dough

  • 1 c. Butter
  • 1 1/2 c. Icing Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 1 tsp. Vanilla Extract
  • 4 c. All-Purpose Flour

Custard

  • 1 c. Milk
  • 1/2 c. White Sugar
  • 1/8 c. Cornstarch
  • 4 Egg yolks
  • 1/8 c. Butter
  • 1 tsp. Vanilla Extract

Instructions
 

Sweet Pie Dough

  • Cream together butter and icing sugar.
  • Mix in egg, egg yolk, and vanilla.
  • Add flour and mix till combined. Make 2 disks, wrap, and refrigerate at least an hour.
  • Preheat oven to 350*F.
  • Roll out pie dough to approximately 1/2 cm. in thickness.
  • Press into tart shells. Using a fork, poke holes in the bottom on the tart shells.
  • Bake for 20-25 min till golden brown. Cool

Custard

  • Pour milk and half of sugar into a pot. Set to medium heat.
  • In a bowl, whisk the remaining sugar, yolks, and cornstarch vigorously till light in color.
  • Once the milk is steaming, scoop a ladle of milk into the egg mixture while whisking.
  • When the remaining milk comes to a boil, all while whisking, pour into the tempered egg mixture. Strain back into the pot. And set back to low-medium heat.
  • Continuously whisk until the mixture thickens. Remove from heat, mix in butter and vanilla.
  • Refrigerate till ready to use.

Tart Assembly

  • Fill baked tart shells with prepared custard. Top with fruit, macarons, and meringues.
  • Enjoy!