Blackberry Tart

So, my sister and I decided to make this blackberry tart, but of course, you can use any berry on hand that you have. Here is how we made it.

For the pie crust:
1.5 cups of flour (you can mix/match with whole flour/white flour depending on if you want to be healthy or not :P)
1/2 cup of butter or margarine
1/4 tsp. salt
1/4 cup of water, or just until dough comes together.

First, use a whisk to break up the butter in the flour/salt, until a crumble is formed. Next add the water until the dough comes together. Chill for a couple hours before rolling it out. Roll it out to desired thickness (~1/8 to 1/4 inch) and place in a pie dish. Poke holes with a fork on the bottom and place in oven with a pie weight and bake for 15-20 minutes at 350 F, or until golden brown. Cool in refrigerator.

For the custard:
3 egg yolks
3 cups of milk
1/3 cup cornstarch
1/2 cup sugar
1/4 tsp salt
1/4 tsp vanilla

Whisk the yolks and gradually add milk while whisking. In a saucepan, add the cornstarch, sugar, and salt. On medium-low heat, gradually add the yolk mixture whisking to make sure no lumps are formed. Continue to stir, making sure eggs do not curdle until it begins to thicken. Once thickened, immediately remove from heat and place in an ice bath and stir to cool down. Add the vanilla and stir. Once cooled, transfer to a bowl, and place saran wrap on surface of custard to prevent a skin from forming. Refrigerate.

Place the custard in the shell, and place the blackberries (or other berries) on top. Alternatively, you can layer the custard and the berries if you have a lot. Also, if you want to make mini tarts, use a cupcake tin to make the tarts. It might be better, because the custard may not be firm enough to cut as a pie :P You may also wish to dust with icing sugar or top with whipped cream!

And voila! Blackberry tart :)