Summer berry cream tart with almond crust (GF)

Directions

1. Almond tart crust
2. Beat butter with sugar and salt at medium-high speed for 2-3 minutes. It is easier to do in a stand mixer using a paddle attachment, but a hand mixer will work too. Once the mixture almost doubles in size, add yolk and beat for another minute. Scrape the bottom of the bowl as you go so all the ingredients get fully incorporated. Add both flours and mix at medium speed until the Play-doh-like dough forms. Place the dough between two sheets of parchment and roll to 6-7 mm thickness. Cut a circle 2.5” larger in diameter than your tart pan. Place it in the freezer for 15-30 minutes, until it gets firm.
3. Brush your tart pan with neutral oil. Take the dough out and slightly warm it up with your hands. It has to soften slightly and become a little bit like a Play-Doh.
4. Place the dough on top of your fluted tart pan as centered as possible. Gently press the dough inside the ring. It can crack if its temperature isn't 100% right but it’s ok - keep gently pressing it in until it’s evenly distributed. Cut the overhang with your sharpest small knife holding the knife perpendicular to the sides of your tart pan. Prick the bottom with a fork ~15 times and place in the freezer for 30 minutes.
5. Bake at 350 F for 15-22 minutes on the middle shelf of the oven, rotating halfway. The shell is ready when it turns golden. Let cool completely before filling.

1. Berry cream and garnish
2. In a blender, puree berries with 90 grams of water until smooth. Strain from seeds and put 230 grams of the strained puree in a small pot. Add 20 grams of sugar and set the pot over medium heat. Bring to boil whisking occasionally so the puree doesn’t burn.
3. In a small bowl, whisk yolks, corn starch, and the remaining 28 grams of sugar until smooth. Once the berry puree starts boiling, pour half of it into the yolk mixture whisking constantly. Whisk until smooth.
4. Return the pot with the remaining berry puree to the stove at medium-low heat. Slowly pour in the yolk mixture whisking constantly so it doesn’t stick to the pot. Whisk vigorously for a minute or until thick and a first bubble comes up. Immediately remove from heat and pour into a clean bowl. Whisk for another minute then cover with plastic, pressing it against the cream to prevent it from getting crusty. Leave in a fridge until it fully cools down.
5. When the berry cream is cold, whip the heavy cream with powdered sugar until soft peaks form. Whisk 30 grams of the whipped cream into berry cream until fully incorporated. Repeat with another 30 grams. Lastly, fold 30 grams in with a silicone spatula (so the total of added cream is 90 grams).
6. Pour the cream into the room temperature tart crust. Even out with an offset spatula or a back of a spoon. Garnish with the remaining whipped cream (you can pipe it out or spoon it on top), raspberries, and mint, if using. Keep in the fridge until ready to serve. Serve within a few hours.