Fresh red berry tart

Method

1. Line a tart tin with the sweet shortcrust pastry. Bake it for 10 min at 180 °C in a preheated oven, then leave it to cool before assembling the tart.
2. Pour the 400 ml of Delical Concentré Vanilla into a saucepan and heat it.
3. In a bowl, whisk the sugar with the egg yolks, then add the cornflour.
4. As soon as the Delical Concentré Vanilla comes to the boil, pour half of it over the yolk, sugar and cornflour mixture. Stir, then pour everything back into the saucepan.
5. Return to a low heat and stir constantly until it starts to bubble.
6. Transfer the cream to a dish and cover it with cling film pressed directly onto the surface. Leave it to cool in the fridge for about 15 min, depending on its thickness.
7. Wash the red berries, then leave them to drain, on kitchen paper if you like.
8. Using a spoon, spread the cooled crème pâtissière over the baked tart base. Top with the red berries.