Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus extra for dusting
  • ½ teaspoon (2.5ml) salt
  • ½ cup (113g) unsalted butter, very cold and cut into cubes
  • ¼ cup (60ml) vegetable shortening, very cold
  • ¼ cup (60ml) ice water
  • 2 cups (473ml) whole milk
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) cornstarch
  • Pinch of salt
  • 4 large egg yolks
  • 1 teaspoon (5ml) vanilla extract
  • 2 Tablespoons (28g) unsalted butter
  • 2 cups (240g) fresh strawberries, hulled and halved (or quartered if large)
  • 1 cup (144g) fresh blueberries
  • 1 cup (125g) fresh raspberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 1 ½ cups (355ml) heavy cream, very cold
  • 2 tablespoons (25g) powdered sugar
  • ½ teaspoon (2.5ml) vanilla extract

Instructions:

  1. Make the Tart Crust: Combine flour and salt. Cut in cold butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Flatten into a disc, wrap in plastic, and chill for at least 1 hour.
  2. Preheat & Prepare: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough and fit it into the tart pan. Trim the edges and prick the bottom with a fork.
  3. Blind Bake: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and paper, and bake for another 10-15 minutes, or until golden brown. Let cool completely.
  4. Make the Custard: In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until thickened. Remove from heat and whisk in egg yolks one at a time. Return to low heat and cook, whisking constantly, for 1 minute. Remove from heat and stir in vanilla and butter. Pour custard into the cooled tart shell and refrigerate until set (at least 2 hours).
  5. Make the Berry Compote: In a saucepan, combine strawberries, blueberries, raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries soften and release their juices (about 10 minutes). Let cool completely.
  6. Assemble the Tart: Spoon the cooled berry compote over the chilled custard.
  7. Make the Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  8. Top & Serve: Spread or pipe the whipped cream over the berry compote. Garnish with extra fresh berries, if desired. Serve chilled.