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Measure the milk in a heavy saucepan; split the vanilla bean, scrape the seeds into the milk and add bean into the pan
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Simmer for 5 minutes at about 50°C; remove from heat, cover, and set to infuse 10 to 20 minutes
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Meanwhile, scale the sugar into the TM bowl and add yolks; insert the butterfly and beat until pale for 10 seconds at speed 4
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With the time set for 10 seconds and the speed at 4, add the flour through the hole in the TM lid
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Strain the milk that has steeped in the saucepan gradually into the egg mixture
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Set the time for 4 minutes and the temperature at 100°C; bring mixture to a boil at speed 4 and cook one minute (you will have to watch when the mixture comes to a boil and adjust time accordingly)
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Stir in the liqueur, if using
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Strain into a bowl and cover with plastic wrap; set aside to cool (this is Crème Pâtissière)
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When chilled, whip the cream and gently fold it in (this is now Crème Mousseline)
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Spread the cream evenly in the base of the tart; arrange the berries neatly over top