Summer Berry Tart

I have to say these days I bake very less, I remember the time when I used to bake at least 3 times a week ( well that time Shyama was in school and a lot of time her friends came over )
And these days I just bake for Sunday afternoon coffee, ( we go every sunday afternoon to my inlaws place, ok we go during the weekdays when ever we have time, but sunday it is like afternoon coffee is there)
Usually my MIL buys something from the pastry shop unless if I tell her don't buy as I am making something, and I think it seems to be like every sunday I bake only because I love to bake and I am like atleast it is shared with everyone so the calorie intake is dicided :-)

So this is the fruit tart I made for a sunday.
I do have to say, I was in a hurry to make the tart and in my hurry after baking the tart shell i was removing it ti cool down and as I was in a hurry it slides ( just little ) and I saw it all breaking up, you can imagine how i felt and I didn't want to give up as I had made the custard and bought all the fruits I made the pasty again.
But as you can see it was really worth it.
It was super yumm, just that next time I think I will make my filling a bit more thicker .

For the tart shell I used the recipe from Doriee Greenspan book Baking.

So make the tart shell according to that recipe and let the tart shell cool.
Now for the filling and to decorate the cake.
I didn't weigh the fruits, just took a whole bunch of mixed summer fruits like Balck berries, strawberries and Raspberries. ( You can use what ever fruit you like)
I do have Step by Step pictures how to make this, will add the pics soon.



For making the filling.

3 egg yolks
50 gm powdered sugar
2 tbsp corn flour
2 tbsp flour
1 vanilla stick
300 ml milk
150 ml thick cream
2 tbsp of any red jam
2 tbsp of strawberry liqueour (optional, you can use water)
Bring the milk to boil and add the vanilla stick cut it open and add into the milk and let it steep for 15 minutes, after then take the vanilla stick and scrape out all the seeds and add it to the milk.
Add the egg yolks, powder sugar, corn flour and flour in a bowl and cream everything very well.
Reheat the milk if is gone cold and add to this egg/flour mix stirring it continiously.
Pour this mix back into the pan and cook in a small fire till it is thick, sirring continiously otherwise you will get lumps and take care as ot gets thick really fast.
Pour this into a glass bowl, take a pastic foil and cover , the foil should touch the thick custard to avoid a skin forming when it is cold, keep this in the fridge to get cold. ( I made the custard the day before)
Whipp up the cream and then mix it with the custard .
Spread this mix into the cooled tart shell and decorate with the fruits.
Heat the jam witht the liquour and let it cool a bit, with a brush just brush over the fruit and serve.