Summer Berry Flan

1. 1

   Sift flour and powdered sugar into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add yolk and mix to form a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Refrigerate 30 mins.

2. 2

   Preheat the oven to 375u00b0F. Roll out pastry between 2 sheets of parchment paper to 1/8-inch thickness. Press into a 9-inch tart pan with removable bottom. Trim edges. Refrigerate 15 mins.

3. 3

   Line pastry with parchment paper and fill with dried beans. Bake for 10 mins. Remove paper and beans. Bake for 10-15 mins until golden. Cool completely.

4. 4

   For the pastry cream, heat milk in a medium saucepan with the vanilla bean until almost boiling. Set aside.

5. 5

   Beat egg yolks and sugar in a medium bowl with an electric mixer on medium speed until thick and pale. Beat in cornstarch.

6. 6

   Remove vanilla bean from warm milk. Whisk in egg mixture. Cook, stirring, on medium heat until custard boils and thickens. Place plastic wrap directly on surface of custard to prevent a skin forming. Cool.

7. 7

   Spoon pastry cream into tart shell. Refrigerate until chilled. Top with berries and dust with powdered sugar just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.