Summer Berry Tart with Short Bread Crust

I was searching for something on this blog, and saw that I had made a fruit tart at some point, said it was a success, but never recorded a recipe. For Memorial Day this summer, I wanted to try to recreate it since the strawberries and blueberries look so great right now.  So I searched on line and found an easy shortbread crust, then used a custard recipe from the wonderful Mary Berry. Next time, I might skip the whipping cream in the custard, it seemed to be able to stand alone without it. Chef's kiss -- delicious. 

Easy Short Bread Crust

2 sticks of butter softened

2 c. of flour

1/2 c. of confectioner's sugar

Mix ingredients together then press into your tart (or pie) pan. Press carefully to cover evenly and make sure to move crust up the sides of the pan.

Bake in a 350 degree oven for 12 to 15 minutes

Remove from oven and cool completely before filling

Mary Berry's Custard

1/2 c. sugar

2 1/2 t. cornstarch

1 T. gelatin (I used one envelope)

2 large eggs plus 1 large egg yolk

1 1/2 cups milk

1 t. vanilla extract

2/3 c. whipping cream (I think this could be optional)

Berries/fruit 

In a medium saucepan, combine sugar, cornstarch and gelatin. In a medium bowl with a wire whisk beat the eggs and egg yolk with milk and vanilla. Stir egg mixture into gelatin mixture. Let stand for 5 minutes

Cook over low heat, stirring constantly, until the mixture thickens and coats a spoon well. About 20 minutes (mine came together faster than that). Remove saucepan from the heat.

Pour the custard into a large bowl, cool, then cover and refrigerate until the mixture mounds slightly when dropped from a spoon, about 1 hour, stirring occasionally.

In a small bowl, whip the whipping cream until stiff peaks form. With a rubber spatula fold the whipped cream into the custard.

Carefully remove the tart from the pan, place on a serving plate. Spoon the custard into the tart crust and top with the fruit or berries.