Method

• 1.
  Place the flour, butter, sugar and a pinch of fine salt in a food processor and whiz until a sandy texture. Add the egg and pulse until it comes together (do not overmix). Form dough into a ball, wrap in plastic wrap and chill for at least 2 hours.
• 2.
  On a lightly dusted surface, roll out pastry until a 34cm circle (about 5mm thick). Line a 24cm loose-based fluted tart pan with pastry, gently tucking pastry into the corners. Run a knife around the edge of the tart shell to cut off excess pastry (don’t stress about any holes; you can easily patch up with leftover dough scraps). Chill while making the custard.
• 3.
  Preheat oven to 160°C/140°C fan-forced.
• 4.
  For the custard, using a whisk, mix the cornflour, flour and 2 tbs of the sugar in a medium bowl (this prevents lumps when you mix the flours with the milk and cream).
• 5.
  Combine the milk, cream and vanilla in a medium saucepan. Add the flour mixture and whisk until smooth. Cook, stirring constantly, over medium-high heat until it comes to the boil and thickens. Remove from heat and stir through the remaining sugar. Set aside to cool slightly, as it will melt the pastry if you pour the filling in when it’s too hot.
• 6.
  Once slightly cooled, pour the custard into the tart shell. Bake for 45 minutes, or until filling is set but with a slight jiggle in the middle (the top will start to puff up). Set aside to cool and set. Once cooled, store in the fridge to fully set.
• 7.
  Top tart with berries to serve.