Berry tart

In addition to preparation and cooking time, you must take into account 1 now essential to rest the mixture in the refrigerator.

Turn oven to 200 degrees.

Prepare the pastry: put 200 g of flour on a work surface, forming a fountain.

Sprinkle with 100 g of sugar and a pinch of salt.

Place in the center of the fountain two egg yolks and 100 g butter into pieces.

Beat egg yolks first with a fork and then begin to knead the ingredients with your hands.

Knead the dough until it becomes homogeneous.

Formed, with pasta, a loaf, wrap it in aluminum foil and put it in the refrigerator.

Allow to stand for one hour.

Meanwhile, in a small saucepan put the egg yolk and remaining sugar, sbatteteli well and then add the remaining flour.

Warm milk and add to the mixture of eggs, sugar and flour.

Stir and cook in a Bain-Marie until the cream thickens.

Then remove from heat and let cool, stirring often.

Remove the pastry from the fridge.

Roll out the dough with your hands and covered the bottom and walls of a slightly shaped Pan greased with butter.

Cover with aluminum foil and fill with dried beans.

Bake and simmer for twenty minutes.

Wash the blackberries, raspberries and strawberries.

Delete all the fruit dented or too ripe.

Wrap the fruit in tea towels and allow to drain and dry.

Remove the shortbread from the oven and remove the beans and the foil.

Allow to cool and then remove from pan and.

Spread the cream on the dough.

Take the strawberries, remove the stem and cut into quarters.

Distributed along the outer edge of the tart, a strip of blackberries, then a strip of small pieces of Strawberry and raspberry Center filled.

Sprinkle with icing sugar and bring right to the table.