Pie crust berry tart

Ingredients

• 300 g puff pastry (frozen)
• 1 EL powdered sugar
• 400 g Japanese wineberry
• Vanilla cream
• 0.25 l milk
• 1 Vanilla bean
• 3 egg yolks
• 50 g sugar
• 15 g flour
• 1 pinch salt

Instructions

1. 1.

   Roll thawed puff pastry into a circle slightly larger than the tart pan, line the pan and shape a rim. Place parchment paper and dried beans on the dough, blind bake at 200 °C for about 10‑15 minutes. Remove, discard parchment and beans, dust with powdered sugar, let cool.

2. 2.

   For the vanilla sauce cut the vanilla bean lengthwise, scrape out the seeds and stir into milk; bring to a boil then remove from heat. Whisk egg yolks with sugar until creamy, fold in flour. Slowly pour warm milk into the yolk mixture, return everything to the pot, discard the bean pod and whisk over low heat until thickened but not boiling. Let cool slightly, spread over the pastry base. Wash berries, stem them, pat dry, arrange on custard. Chill completely before serving.