Recipe for Blueberry, Blackcurrant, and Raspberry Custard Tart

The dough ° In the bowl of the mixer, work the softened butter with the powdered sugar using the paddle attachment. ° Add the egg, mix, then add the flour, salt, and almond powder. ° Mix without overworking to avoid making the dough elastic. ° Turn out onto the work surface, quickly knead, form a ball, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes.

Red Fruit Custard

° In a saucepan, mix the fruit purees, cream, and milk, and heat.
° In a mixing bowl, combine the sugar with the cornstarch, add the eggs, and mix well.
° Pour about one-third of the hot fruit puree into the egg mixture, whisk together, then return it to the remaining fruit puree and mix again.
° Heat again for about 2 minutes, stirring constantly; the mixture will thicken.
° Remove from heat, add the butter, and blend with an immersion blender.
° Transfer to a mixing bowl, cover with plastic wrap, and place in the refrigerator; the custard should cool completely.

To finish Assembly
° After the resting time of the dough, prepare your ring and grease it.
° Roll out the dough and cut out a disk of 22 cm, place it in the bottom of the ring and then cut a strip of 4.5 cm in height to line the sides of the ring.
° Place in the freezer for at least 15 minutes.
° Pour the cooled cream into the mixing bowl, whip it vigorously to loosen it.
° When it is smooth, pour the cream into the tart base, tapping the tray to level it.
° Bake for about an hour. The custard should still be slightly wobbly but not too much; if the cream is still too wobbly, continue baking.
° Allow to cool completely before removing from the ring, the cream will set as it cools.
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