Red berry pie

ingredients:

For a circle of 22 cm

For the sweet dough:

120 g of soft butter80 g of icing sugar1 vanilla bean or 1 sachet of vanilla sugar25 g of almond powder1 pinch of fine salt1 whole egg200 g of flour

For pastry cream:

50 cl of whole milk1 vanilla bean6 egg yolks120 g caster sugar50 g maizena50 g butter

N.B. it will remain a little

For garnish:

200 g strawberries100 g raspberries50 g blueberries10 blackberries50 g redcurrants10 cherriessmall mint leavessmall flowers purple ice-cream

Preparation:

The sweet dough:

Crumble the butter in the bowl of your food processor, when it is creamy, open and add the icing sugar, mix again until it is well incorporated. Add the almond powder, the salt and the vanilla seeds and mix, if it is necessary to go down the dough which goes up on the edges with a spatula. Pour the egg and mix again and finish with the flour. Do not mix too much just 30 seconds to incorporate.

Take the dough out of the robot tub and wrap it in a piece of cling film.

Put it in the fridge for 2 hours, the best being to leave it one night.

After resting time, lightly flour your worktop and flour a little dough (it sticks very quickly! But do not put too much flour), if it sticks on the worktop use a large spatula bent and pass the delicately under the dough.

Prepare your pastry ring or pie pan, wrap the dough around your roll and place it on the circle. Go ahead, being careful to squeeze the edges so that there are no gaps when cooking and cut the excess dough, leave a little above the edge more or less 0.5 cm

Put back in the fridge, I left it 1 hour so that it is very cold before putting it in the oven, thanks to that the dough does not sag when cooking.

Preheat your oven to 180 ° c.

Prick the pie shell with a fork and place a circle of baking paper with cooking balls or rice, dry beans, etc. and put directly in the oven (you have to go quickly so that it does not heat up).

Cook for 20 minutes, then remove the cooking balls and continue cooking for 5 minutes, until the dough is golden brown. Take the tart out of the oven and allow to cool completely before decorating. I go with a lemon grater on the edges to equalize but it is not mandatory.

Custard:

Split the vanilla pod in half and boil the milk with the seeds and split pod.

Mix the egg yolks with the sugar and whip to whiten, add the maizena and whip to have a smooth paste.

Pour half of the milk over the blanched eggs and mix quickly to prevent the eggs from cooking, then put back into the pan with the rest of vanilla milk and bring to a boil whisking constantly and cook for 1 minute on low heat. Out of the heat, add the butter, mix and then film on contact.

Let cool to room temperature.

Mounting:

When the pie shell is cold, go to the filling. Whip the custard to relax and fill the pie pan to the edges. Then smooth the cream with an angled spatula or a large flat knife.

Wash and gently wipe the strawberries and cut them in. 4. Place in half in different places on the cream.

Deposit the blackberries, spacing them. Then the raspberries. Wash the cherries and cut them in two, remove the kernel and decorate the pie. Fill empty places with blueberries and currants.

Finally put the rest of the strawberries and you can leave a whole in the center.

Sprinkle with some icing sugar to make the fruit shine. Decorate with mint sprigs and flowers.

Put in the fridge until serving time.