Summer Berry Flan

Directions

1. 1
   Sift flour and powdered sugar into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add yolk and mix to form a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Refrigerate 30 mins.
2. 2
   Preheat the oven to 375°F. Roll out pastry between 2 sheets of parchment paper to 1/8-inch thickness. Press into a 9-inch tart pan with removable bottom. Trim edges. Refrigerate 15 mins.
3. 3
   Line pastry with parchment paper and fill with dried beans. Bake for 10 mins. Remove paper and beans. Bake for 10-15 mins until golden. Cool completely.
4. 4
   For the pastry cream, heat milk in a medium saucepan with the vanilla bean until almost boiling. Set aside.
5. 5
   Beat egg yolks and sugar in a medium bowl with an electric mixer on medium speed until thick and pale. Beat in cornstarch.
6. 6
   Remove vanilla bean from warm milk. Whisk in egg mixture. Cook, stirring, on medium heat until custard boils and thickens. Place plastic wrap directly on surface of custard to prevent a skin forming. Cool.
7. 7
   Spoon pastry cream into tart shell. Refrigerate until chilled. Top with berries and dust with powdered sugar just before serving.