Again tarts! I love them, and based on my top posts, it seems like you love them too! They are so easy to throw together, and just as pretty and delicious. This recipe features creamy custard packed with vanilla and topped with berries. It’s perfectly sweet and light dessert. ⠀ Tart Crust: 6oz (170g) flour, 0.7oz(20g)almond flour, 2,5oz(70g) powdered sugar 3.5oz(100g) unsalted butter, 1.2oz(35g) egg, 1oz(30) cornstarch, pinch of salt Custard: 17.5oz (500g) whole milk, 1 tsp vanilla paste, 3oz (85g) sugar, 3.9oz (110g) egg yolks, 1.3oz (36g) corn starch, 1.8oz (50g) butter. ⠀ 1. Beat lightly the room temperature butter. Sift in powdered sugar and almond powder, salt and corn starch, continue beating. Add in eggs and mix. Finally add in the flour. Roll the dough between 2 sheets of parchment paper to a thickness of about 1/8-inch, cut 4-inch diameter rounds with a biscuit cutter, and lay the rounds over the backside of a tart mold. Press with another tart mold on top. Bake for 20 minutes at 375'F until golden. Cool completely. 2. In saucepan heat the whole milk for a couple of minutes - do not boil the milk. While milk is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, and sugar. Whisk for two minutes, the mixture should be much lighter in color. Add a little bit of a warm milk to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine. Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly until it thickens up. The bubbles should pop on the surface- this shows it is done. Take off the heat and immediately add the cold butter and vanilla bean paste or extract. Place plastic wrap on top and chill in the fridge for at least 2 hours. Rewhisk the pastry cream before serving. 3. Fill tart shells with the cream and top with berries.