Raspberry Tart

Raspberry Tart

 3-2-1 Flaky Pie Dough
½ pound cold, unsalted butter (2 sticks)
2 ½ cups AP flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup ice water
1/2 teaspoon white wine vinegar or champagne vinegar
Directions

Cut the butter into 1-inch pieces and place it in the freezer to chill for 15 minutes.
Sift together the flour and sugar into the bowl of a standing mixer (paddle attachment).
Add the butter and salt. Mix on low speed for about 2 minutes. Stop mixing and by hand pinch flat any large pieces of butter that remain.
Combine the ice water and vinegar in a small bowl. Turn the mixer on low and add the liquid all at once. Mix just until the dough comes together, about 15 seconds.
Remove the dough from the bowl and wrap in plastic wrap. Chill for at least 1 hour.
 After properly chilled roll out the dough on a lightly floured surface to desired thickness.
Fit dough into tart shells. Bake at 350 degrees or until lightly brown. (Bake using pie beads or poke a few holes in the bottom of the crust with a fork.)
Cool tart shell completely before filling.

Vanilla Pastry Cream

1 ¼ cups whole milk
3 egg yolks
¼ cup granulated sugar
1/8 cup all-purpose flour
2 tablespoons plus 2 teaspoons cornstarch
1 teaspoon pure vanilla extract
Directions

In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.
Add the milk and eggs back into the hot milk continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling tart shells.

To Assemble

Use berries of your choice. For this tart we used raspberries.
Spoon or pipe the pastry filling into the tart shell.
Gently place rinsed and drained raspberries onto the pastry cream.
Rinse raspberries. Make sure they are as dry as possible before arranging on the tart.