Berry Tart with Lemon Curd and Vanilla Cream

Ingredients

• 600 g Puff Pastry
• a pinch of salt
• 2 eggs
• 500 ml milk
• 100 g sugar
• 40 g starch
• 1 lemon (lemon zest)
• 150 g butter
• 70 ml lemon juice
• 1 egg
• 1 egg yolk
• 70 g sugar
• 1 tbsp cornstarch
• sugar for sprinkling
• powdered sugar for dusting

Method

1. Roll out the puff pastry on a surface and place it in a 27 cm diameter round form, cover with baking paper.
2. Bake the dough at 180°C (356°F) for 30-35 minutes until golden brown.
3. For the lemon curd: Warm lemon juice and lemon zest in a medium-sized pot over medium heat until bubbles form.
4. Beat egg, egg yolk, sugar, and cornstarch in a bowl.
5. Add the mixture to the pot and heat while stirring constantly until the mixture thickens.
6. Remove from heat and let cool to room temperature.
7. For the vanilla cream: Heat milk, sugar, starch, lemon zest, and butter in a pot until the butter melts.
8. Continue heating while stirring until the cream thickens, then let cool.
9. Spread the cooled cream on the baked puff pastry.
10. Evenly distribute the lemon curd over the cream.
11. Arrange berries on top of the cream and curd.
12. Sprinkle with sugar and powdered sugar.
13. Chill the dessert in the refrigerator for at least 1 hour before serving.