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1
For the crust, set a rack in the middle level of the oven and preheat the oven to 350 degrees.
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2
On a floured surface, pound the dough gently to soften it and roll it into a rectangle about 7 inches wide and 12 to 15 inches long.
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3
Trim edges and arrange on baking pan.
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4
Cut two 1-inch strips from the length of the dough, leaving a 5-inch wide rectangle.
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5
Pierce the large rectangle well with a fork and wet the long ends with water, using a pastry brush.
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6
Apply the strips of dough to the moistened edges and press down well with fingertips to make the strips adhere to the base.
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7
Indent the sides of the strips with the back of a paring knife and pierce the narrow strips at 1/2-inch intervals with the point of a paring knife.
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8
Chill the tart crust for an hour.
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9
For the pastry cream, bring milk to a boil with half the sugar in a small saucepan.
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10
Whisk yolks in a bowl and whisk in remaining sugar and flour.
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11
Whisk the milk into the yolk mixture, then return mixture to the pan over the heat and whisk constantly until the custard boils and thickens.
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12
Remove from heat and whisk in vanilla and butter.
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13
Scrape the filling into a non-reactive bowl and press plastic wrap against the surface.
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14
Refrigerate until cold.
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15
To bake the tart crust, place it in the oven and bake for about 30 minutes, until well risen and deep golden.
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16
Cool in the pan on a rack.
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17
To finish, spread the pastry cream in the cooled crust and scatter the berries over the pastry cream, covering it entirely.
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18
Dust with confectioners' sugar immediately before serving.
