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Prep time
1 hour
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Cook time
45 minutes
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Serves
8-12
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Ingredients
- Crust
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1 cup
Super-fine almond flour
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2 cups
all-purpose flour
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1-2 tablespoons
sugar
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1 1/2 teaspoons
seasalt
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300 grams
unsalted butter, cold
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2/3 cup
ice water
- Custard
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3 cups
whole milk
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1 cup
creme fraiche
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1 tablespoon
vanilla bean powder
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1/2 teaspoon
seasalt
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1/2 cup
sugar
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8
egg yolks
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6 tablespoons
cornstarch
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115 grams
unsalted butter
Directions
- Crust
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Preheat over to 350 deg F. Grease non-stick, 12" quiche pan.
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Mix flour, salt, and sugar. Add cold butter cut into cubes and use a pastry blender to mix until small crumbs form. Add cold water, mix and gather dough carefully into a course, sticky ball.
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Press dough onto bottom of the pan and 1" up the side. Freeze for 30 min.
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Bake crust for 45 min, until golden brown all over.
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Let crust cool completely until filling with custard. Cover with plastic wrap and store cold if not used immediately.
- Custard
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In a saucepan, heat milk, creme fraiche, vanilla bean powder, sugar, and salt until simmering.
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Beat egg yolks with the cornstarch until smooth, for about 30 sec.
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Whisk the simmering milk mixture into the yolk mixture and return mixture to the saucepan. Keep stirring for about 1 min, until the custard thickens. Turn off the heat.
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Whisk in the cold butter. Transfer custard to a container with a tight fitting lid, or to a bowl and put saran wrap directly on the surface. Refrigerate until assembly, at least for 1 hour.
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For assembly and glaze: fill crust with custard and arrange berries and fruit from the outside in, or spread berries randomly on top of the custard. For glaze, heat apricot jam to a boil and use pastry brush to apply onto berries and fruit.
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Serve immediately! Can be made a few hours in advance but not more, or the crust will get soggy.
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