Vanilla Cream Tarts with Fresh Raspberries (791)

Ingredients:

• 1 1/4 cup all purpose flour
• 1/3 cup white sugar
• 1/8 tsp salt
• 1/2 cup butter (cut into chunks)
• 1 large egg yolk
• 6 3 inch mini tart pans (or 1 large tart pan)
• 1/3 cup white sugar
• 2 tbsp cornstarch
• 4 large egg yolks
• 1 1/3 cups whole milk (3%)
• 1/2 vanilla bean (split down the centre to expose the seeds - optional)
• 1/2 tsp vanilla extract
• fresh raspberries
• icing sugar (powdered sugar)

Instructions:

1. Preheat your oven to 400 degrees F.
2. In a food processor, process the flour, sugar and salt for about 10 seconds, then add the chunks of butter and process until the mixture looks like coarse crumbs. If you don't want to use a food processor, feel free to mix this with a pastry cutter like you would use for making pie crust.
3. Add the egg yolks and process again until the egg is thoroughly combined.
4. If you are making mini tarts (tartlets), separate the mixture into 6 - 3 inch tart pans, and press the dough into the pans, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly! The tart crust should be lightly golden brown when done.
5. If you are making one large tart, press the tart dough into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully. The tart crust should be lightly golden brown when done.
6. Let cool completely on a wire rack before adding the filling.
7. Using a stand mixer, beat together the sugar, cornstarch and egg yolks until the mixture is thick and pale yellow.
8. In a small saucepan combine the milk and the vanilla bean if you are using one, bring to a simmer. Then remove the vanilla pod.
9. Pour about half of the milk mixture into the egg mixture, and stir.
10. Then return this milk/egg mixture to the remaining milk mixture in the saucepan, and continue to cook, whisking constantly, until the custard is thick and slightly bubbly. Make sure to whisk constantly so that the mixture doesn't burn to the bottom of the pan.
11. Remove from heat and stir in the vanilla.
12. Cover the custard with a sheet of parchment paper or a piece of plastic wrap to prevent a skin from forming, then it set aside to cool.
13. Once the tart shells and custard have cooled, add about a 1/4 cup of the custard to each shell.
14. Top with fresh raspberries, and a dusting of icing sugar.
15. Enjoy!