FRESH FRUIT ALMOND TART

Cool, creamy vanilla custard in a crisp almond tart piled with fresh berries on a hot summer night.
Makes: 8-10 servings                                                                                         Takes: 1.5 hours

FRESH FRUIT ALMOND TART

Makes: 8-10 servings
​Takes: 1.5 hours
Crust:
  • 1 cup all-purpose flour
  • ½ cup almond flour 
  • 3 Tbsp. sugar
  • 1 tsp. kosher salt
  • 2 large egg yolks
  • ½ cup (1 stick) cold unsalted butter, cut into pieces
Custard & Assembly:
  • 2 cups whole milk
  • 1 tsp. vanilla paste or 1½ tsp. vanilla extract
  • 4 large egg yolks
  • ⅓ cup sugar
  • ¼ cup cornstarch
  • ¼ tsp. kosher salt
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 pint fresh blueberries
  • ½ pint fresh strawberries, sliced
​Crust:
  1. Preheat oven to 350°. Add all-purpose flour, almond flour, sugar, and salt to a food processor. Whisk egg yolks and 1 Tbsp. cold water in a small bowl.
  2. Add butter to dry ingredients in the food processor while pulsing. Slowly stream in egg yolk mixture until combined. Turn dough out onto a work surface and knead a few times. Should be slightly sticky.
  3. Press dough into bottom and up sides of a 9" springform pan or a 9" tart mold. Prick dough all over with a fork. Freeze until firm, about 30 minutes.
  4. Bake crust until deep golden brown all over, 35–40 minutes. Let cool. 
Custard and Assembly:
  1. Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
  2. Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl until mixture lightens to a very pale yellow and becomes very thick. Slowly whisk into the hot milk mixture. Bring to a simmer over medium heat, whisking constantly, until mixture is bubbling and thick, about 3 minutes. Remove from heat.
  3. Add butter, a couple of pieces at a time, whisking until fully melted before adding more, until all butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface of cream. Let cool. 
  4. Spread custard inside cooled crust evenly. Top with berries of your choice and serve.