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1
Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground.
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2
Pulse in the butter until the mixture resembles coarse meal.
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3
Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
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4
Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes.
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5
Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides.
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6
Freeze until firm, about 10 minutes.
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7
Place the tart pan on a baking sheet.
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8
Line the crust with foil and fill with pie weights or dried beans.
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9
Bake until the edges of the crust begin turning golden, about 20 minutes.
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10
Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes.
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11
Transfer to a rack and let cool completely.
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12
Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl.
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13
Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer.
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14
While whisking, slowly pour the hot milk mixture into the egg mixture.
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15
Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes.
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16
Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth.
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17
Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
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18
Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes.
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19
Top the tart with the berries.
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20
Photograph by Yunhee Kim
