For the Crust
1 ¼ cups all-purpose flour, divided
2 teaspoons sugar
½ teaspoon kosher salt
½ cup very cold unsalted butter, cut into 1/2-inch cubes (1 stick)
2-4 Tablespoons ice water
For Custard Filling
⅓ cup granulated sugar
4 tablespoons cornstarch
Pinch of kosher salt
2 cups whole milk
⅓ cup heavy cream
4 egg yolks
1 vanilla bean, seeds scraped, or 2 tsp vanilla extract
3 Tablespoons unsalted butter, cubed
For the Tart
3 tablespoons blackberry jam
Fresh blackberries, to garnish
For the Crust
Add ¾ cup flour, sugar and salt to a food processor. Pulse 2 to 3 times until combined.
Add butter and process until a dough begins to form, about 15 seconds.
Scrape the sides of the bowl and add the remaining 1/2 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough will be crumbly).
Transfer to a medium bowl then sprinkle with 2 TBSP ice water. Using a rubber spatula, press the dough into itself. The crumbs should begin to form together. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1-2 more tablespoons of water and continue to press until dough comes together.
Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm.
Once the pie dough is ready, roll it out to about ⅛ inch thick, roughly the same shape as your tart tin.
Press the dough into your tart tin. Pass your rolling pin over the top of the tin to trim the extra dough.
Transfer the dough to the tart pan and press gently to form to the pan. Trim the edges.
Preheat your oven to 400°F. Place the tart shell in the freezer for 15 minutes while your oven preheats. Gently pierce the bottom of the crust several times with the tines of a fork. Add a piece of parchment on top of the dough and weigh down with dried beans or pie weights.
Bake for 25-30 minutes, until the crust is golden. Let cool while you prepare the custard filling.
For the Custard
In a small saucepan, whisk together the sugar, cornstarch and salt. Slowly whisk in about a cup of milk until smooth, then whisk in the rest of the milk, cream, egg yolks and vanilla.
Cook the custard over medium heat while whisking constantly, until it starts to thicken; about 8-10 minutes.
Remove the custard from the heat and stir in the butter. Allow to cool for 15 minutes.
For the Tart
Once the base and custard have cooled, spread the jam over the pastry.
Spread the custard on top of the jam and refrigerate for about 2 hours, or until the filling is well chilled and set. Serve & enjoy!
Remove the sides of the tart pan, and garnish with fresh blackberries.
If you don’t have a 14-inch long tart pan, you can also make this tart in a 9-inch round tart pan with a removable bottom or a 9-inch deep-pie pan. You may cover the tart loosely, and refrigerate leftovers for up to 3 days.