Berries and Crème pâtissière tart

First of all I want to thank all mails and messages that I got from you.I never tough that would be so many compliments, really. 

The meeting was fun and we stayed until 4 am.In fact was very good. Everybody loves the food and my  stuffed cherry tomatoes were the first to ended up.

 

I made two tarts and buy three more cakes. One that I bake was this berries and crème pâtissière tart . my version of a strawberries tar that I ate and loved in Sao Paulo. The other one was a scented orange mascarpone cheese cake. It's a pity, but no one bit left, even to take a photo- So.it will be for the next

Ingredients Your favorite crust tart. For the crème pâtissière: 1 l or 32oz  milk 6 eggs yolks 150g sugar 125 g all purpose flour 50 g  butter 1 vanilla bean  For the topping: 500g berries 7g powdered gelatin 50ml water 2 Tablespoon sugar  Food coloring (red)

Method : Bake the crust into a deep tart mold and set aside. For the filling:  In a large bowl beat eggs and sugar until well incorporated, add the flour slowly. With a knife cut the vanilla pod in length , remove the seeds with the tip of the knife and add to milk.( You can use the rind to flavor icing sugar, if  desired)  In a saucepan put the milk with vanilla over the egg mixture and bring to boil, stirring constantly  until thick. Remove from heat and add butter,mix until well incorporated. Remove to a shallow bowl and cover with film wrap, notice that tap the cream. Take to refrigerator to chill For the gelatin Moisturize the gelatin with cold water, add sugar and dye and take to melt in a water bath. Bring to refrigerator until it has consistency of egg white Assembly  Spoon the cream over the crust,arrange the fruits on the cream and carefully brush with gelatin. Take to the fridge and serve.