Tart with Cream and Berries

For the pastry: beat softened butter with icing sugar until smooth and pale.

Add the egg and mix well.

Gradually incorporate the flour and vanilla, kneading until you have a soft, non-sticky dough.

Press the dough into your tart pan and bake in a preheated oven at 170°C for about 30 minutes until golden brown.

For the cream: pour milk into a saucepan, add egg yolk, sugar, and cornstarch, whisking thoroughly to avoid lumps.

Cook over medium heat, stirring constantly, until thickened.

Remove from heat, add butter, and stir until melted.

Let the cream cool to room temperature, then fold in half a carton of cream and whip with a mixer until smooth and fluffy.

Spread the cream over the cooled pastry base.

For the berry coulis: put berries and sugar in a small saucepan and cook over medium heat until the juices release and the berries soften.

Mix cornstarch with water and stir into the pan, cooking until thickened while stirring constantly.

Cool to room temperature.