![berry tart berry tart](https://cdn.shortpixel.ai/client/q_glossy,ret_img,w_650/https://www.urbanblisslife.com/wp-content/uploads/2016/03/SpringFruitTartsDoubleTall.jpg)
Stir in the the vanilla and mix until well incorporated. Once the custard has thickened, remove from the heat. Return the mixture to the saucepan over low heat stir the mixture constantly stirring so the eggs don't burn on the bottom of the pan, until thickened.Add the rest of the milk slowly to the egg mixture while whisking. This will temper the eggs and stop them from curdling or cooking. Whisk 1/3 cup of the hot milk into the egg mixture. Stir the cornstarch into the eggs until smooth. While the milk is coming to a boil, in a mixing bowl, whisk together the egg yolks and egg.In a medium saucepan, stir together the milk and sugar over medium heat bring to a boil.Bake for 10-15 minutes or until golden brown. Prick the entire dough with a fork evenly to prevent the dough bubbling. Use a rolling pin over the pan to cut off excess dough. Lift the dough using the parchment paper and lay the dough into the tart pan and it press up the sides.Using a piece of parchment paper larger than the tart pan, lightly flour the paper and roll out the dough using a rolling pin until you get a circle that is slightly larger than your tart pan.Remove the dough and wrap in plastic wrap for 10-15 minutes, or up to 24 hours in the refrigerator. If it seems like it is not coming together, drizzle in a small amount of cold water until it forms a ball.
![berry tart berry tart](https://savorandsavvy.com/wp-content/uploads/2019/05/Fantastic-Puff-Pastry-Blueberry-Tart.jpg)
With the food processor running, add the egg and water mixture through the feed tube until it comes together in a ball. Add the flour, sugar, salt and butter to a food processor.In a small bowl mix the egg yolk, water and vanilla extract.