5 yolks
32 g cornstarch
2 C whole milk
67 g sugar
1/4 t salt
2 t vanilla
1/2 C butter (richer and stiffer than regular crème pât)
1 lb fresh berries, mango, and/or kiwi.
2 T apricot jam
1 T water
Make and bake pâte sucrée.
Brush with melted chocolate.
Whisk together yolks and cornstarch.
Stir together milk, sugar, salt, and vanilla in a medium saucepan.
Heat over medium until steaming.
Pour 1/2 of hot milk over yolks, whisking constantly.
Add yolks back to saucepan, whisking constantly.
Bring to a boil, whisking constantly.
When whisk leaves tracks, remove from heat.
Strain through a nutmilk bag into stand mixer bowl.
Place butter on top of custard and let sit until room temperature.
Once at room temperature, whisk together to finish creme pat.
With a small offset spatula, spread into chocolate rimmed tart crust.
Wash and dry berries.
Slice large fruits to 1/8".
Arrange fruit from outside moving inwards in concentric circles.
Microwave jam and water together.
Glaze cut fruit only.
Refrigerate at least 2 hours for pastry cream to set before serving.
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