FRUTTI DI BOSCO TART

Steps:

• To make the pastry cream, in a small saucepan, heat the milk and scraped out vanilla bean over medium-high heat, until just scalded. (Temperature reached should be just below the boiling point.)
• Combine eggs yolks and sugar in a small bowl and beat together. Slowly stir in the flour, then add 1/4 hot milk mixture in order to temper eggs and raise their temperature without curdling or scrambling them.
• Pour egg mixture into remaining hot milk and return to heat, stirring constantly.
• Bring mixture just to a boil, then remove from heat, cover with plastic wrap.
• Note: make sure to place plastic wrap directly on the surface to avoid a film from forming.
• Refrigerate until completely chilled.
• For the crust: pulse flour, sugar, lemon zest and salt in a food processor until combined. Then add cold butter and pulse until butter breaks down into pea-sized crumbs.
• Slowly drizzle in ice water with the food processor running until dough begins to come together. Then add in 2 eggs. Mix until fully incorporated.
• Set up 2, large pieces of plastic wrap and turn dough out. Divide in half, roll each half into a ball, then flatten each into a disc.
• Tightly wrap each in plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 350º F.
• Remove 1 dough disc from fridge and roll out on a lightly floured surface to 1/4-inch thickness.
• Carefully transfer to a lightly greased, 9-inch, tart tin/springform pan. Press the dough into the bottom and sides of the pan, then trim off excess overhang.
• Prick the bottom all over with a fork, cover with aluminum foil and place beans (or other form of weight) on top of the foil.
• Bake for 20 minutes, then remove foil and bake for another 15-20, or until golden.
• Remove and let cool completely.
• Combine berries in a large bowl and muddle slightly. Mix together so juices combine and set aside.
• Once crust is completely cool, spoon pastry cream evenly along the inside of pie shell and top with mixed berries.
• Garnish with a liberal dusting of powdered sugar and serve chilled or at room temperature