ANNIVERSARY BERRY TART WITH VANILLA BEAN PASTRY CREAM

A buttery, crumbly pate sucrée, filled with a delightful, silky vanilla bean pastry cream and topped with fresh raspberries, blueberries and grated lemon zest.

Pate Sucrée (from the Duchess Bake Shop Cookbook):
245 g (1 and 1/2 cups) organic, unbleached, all-purpose flour
75 g (2/3 cup) icing sugar
35 g (1/3 cup) almond flour
1/4 tsp salt
145 g (2/3 cup) unsalted butter, cubed, at room temperature
1 large egg, organic, free run
1/4 tsp pure vanilla extract

Pastry Cream:
365 g (1 1/2 cups) whole milk
1 vanilla bean, sliced open lengthwise
80 g (1/3 cup + 1 Tbsp) natural cane sugar
80 g (about 4 large) eggs, organic, free run
12 g (1 Tbsp) cornstarch
1/4 tsp salt
40 g (3 Tbsp) unsalted butter, at room temperature, cubed

Topping:
1/2 cup organic raspberries
1/2 cup organic blueberries
2 Tbsp plum (or apricot) jam
1 Tbsp water
fresh lemon zest

View the full recipe at Sugar Love Spices →