- 1 hour cooking time
FOR THE TART BASE
Chop the butter and mix it with icing sugar, flour and egg in the bucket of the mixer. Knead them until all ingredients come together to form a dough. Leave the dough to rest in the fridge for half an hour.
Roll the tart to a thickness of 3 mm. Spread it on a tart tin with a diameter of 24 cm and pierce it with a fork. Place a piece of baking paper on top of the dough and fill with baking beans. Bake in a preheated oven at 200C/180C fan/gas mark 6 for 15 minutes until the tart turns golden. Remove baking paper and baking beans. Allow to cool and remove from the tin carefully.
FOR THE CREAM
Scrape the seeds from the vanilla pod and combine with the milk in a saucepan then place it on a medium heat. In a separate pan, mix the sugar, flour and eggs. Before the milk boils, add ⅓ to the egg mixture and stir. Pour in the remaining milk and continue stirring. Once the cream sets and starts to boil, remove from the heat. Add the butter and mix to thicken. Put it in a clean dish and cover it with cling film.
Fill the tart base with the cream then top its surface with a variety of berries.
Heat up the jam and spread carefully over the fruit using a pastry brush. It is best consumed on the same day.