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Put the milk in a saucepan; split the vanilla bean, scrape the seeds into the milk and add bean into the pot
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Heat to a simmer, remove from heat, cover, and set to infuse 10 to 20 minutes
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Scale the sugar into the TM bowl and add the 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 gradually into the egg mixture; 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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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 and arrange the berries neatly over top