In a large bowl, mix flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup unsalted butter
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
3-5 tablespoons ice water
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll the dough out to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan, trim any excess, and prick the bottom with a fork.
1 1/4 cups all-purpose flour
Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-10 minutes, or until golden brown. Let cool completely.
In a saucepan, whisk together milk, sugar, cornstarch, and salt.
1 1/2 cups milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for 1 minute, still stirring.
In a small bowl, whisk egg yolks. Gradually whisk about 1/4 cup of the hot milk mixture into the egg yolks to temper them.
2 large egg yolks, 1 1/2 cups milk
Pour the tempered egg mixture back into the saucepan and cook for 1 minute more, stirring constantly.
2 large egg yolks, 1 1/2 cups milk
Remove from heat and stir in butter and vanilla extract.
1 tablespoon unsalted butter, 1 teaspoon vanilla extract
Pour the cream filling into the cooled tart crust.
Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 2 hours, or until set.
Before serving, top with fresh berries and dust with powdered sugar, if desired. Enjoy your Cream Tarts Recipe !
Fresh berries, Powdered sugar
