Berry creme tart

1. Sift flour and icing sugar together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add yolk to make firm but pliable dough. Knead lightly. Wrap and chill 30 minutes.
   
   
2. Preheat oven to moderately hot, 190°C. Roll pastry out between 2 sheets of baking paper until 3mm thick. Ease into a 24cm round flan pan. Trim edges and chill 15 minutes.
   
   
3. Bake blind (see tip) 10 minutes. Remove paper and filling and bake further 10-15 minutes, until golden. Cool completely.
   
   
4. CREME PATISSIERE : Meanwhile, heat milk in saucepan with vanilla until almost boiling (ie, “scald”). Set aside to infuse. Discard vanilla bean. In a medium bowl, beat egg-yolks and sugar together until thick and pale. Beat in cornflour. Gradually pour milk into mixture, whisking constantly. Pour mixture into clean saucepan. Cook on medium, stirring, 6-8 minutes, until it boils and thickens. Simmer 1 minute. Cover surface with plastic wrap. Cool.
   
   
5. Spoon cooled creme patissiere into pastry case. Chill until cold. Cover with berries and dust with icing sugar to serve.

• To bake blind, line pastry case with baking paper and fill with baking weights, rice or pasta. Bake 10-15 minutes. Remove paper and filling, continue as directed.