Blueberry and raspberry tart

You can use other summer fruits such as sliced apricots or peaches. If you would like a warm filling, make the pastry cream after you have cooked the pastry. Use a vegetable peeler to lightly peel the rind off the lemon - leave the white pith behind.

Pastry cream

450 ml	Whole milk, full cream milk
1	Vanilla pod, split
5	Eggs, yolks
1	Lemon, pared rind
1 cup	Caster sugar
2 Tbsp	Flour
1 Tbsp	Cornflour

Short pastry

100 g	Butter, softened
¼ cup	Caster sugar
1 ¾ cups	Flour
½ cup	Cornflour

To finish

250 g	Blueberries (Main)
250 g	Raspberries (Main)
1	Icing sugar, for dusting

Directions

To make the pastry cream

1. Place the milk in a heavy-based saucepan with the vanilla pod and lemon rind.
2. Place over a medium heat and bring to just below boiling point.
3. Remove from the heat and allow the flavours to infuse. (I like to leave until the milk is almost cold).
4. Remove the vanilla pod and scrape the seeds back into the milk.
5. Discard lemon rind.
6. In a bowl cream the egg yolks and sugar together until light and fluffy.
7. Sift in the flours and fold in, then whisk in the infused milk.
8. Rinse out the saucepan, then return mixture to the saucepan and place over a low heat.
9. Whisk or stir (or both), continuously until the cream is very thick and you have cooked out the flour taste.
10. Cover the surface of the cream with baking paper to prevent a skin forming and set aside while you make the short pastry.

To make the short pastry

1. Heat the oven to 150C.
2. Place the butter and sugar in a bowl and beat with a wooden spoon until light and creamy.
3. Sift in the flours and mix until the pastry comes together in a ball. This pastry has a texture similar to shortbread.
4. Press pastry into an enamel shallow pie plate or tart tin, then use the back of a metal spoon to smooth it out.
5. Prick the base a few times with a fork and place in the fridge to chill for 10-15 minutes.
6. Remove from the fridge and place in the oven to bake for 30-35 minutes until golden.
7. Remove from oven and set aside to cool.

To serve

1. Pile the pastry cream into the centre of the pastry and scatter the berries on top.
2. Dust with icing sugar