Berry Galette with Custard

This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, and topped with the ripest berries.

Berry Galette with Custard
This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, topped with the ripest berries.
Yield: serves 8

Ingredients

  • 2 cups whole milk
  • Half a vanilla bean, split lengthwise
  • 3 egg yolks
  • 14 cup plus 6 tbsp. sugar
  • 1 tbsp. flour
  • 1 tbsp. cornstarch
  • 1 (7 1/2-by-14 1/2-inch) sheet puff pastry
  • 1 tbsp. heavy cream
  • 6 cups fresh raspberries
  • 2 tsp. fresh lemon juice
  • 2–3 pints hulled fresh strawberries

Instructions

  1. For the custard: Put milk and vanilla bean into a saucepan and bring to a simmer over medium-low heat. Remove from heat and set aside. Put 2 yolks, 14 cup sugar, flour, and cornstarch in a bowl and mix with a wooden spoon until smooth. Slowly pour hot milk into yolk mixture, stirring constantly. Return to pan and cook, stirring constantly, over medium heat until custard just comes to a boil, about 5 minutes. Whisk vigorously until smooth, about 1 minute. Strain, discarding bean, and set aside.
  2. For the pastry: Preheat oven to 375°. Lay puff pastry on a cookie sheet. Mix together remaining egg yolk and cream in a bowl. Brush top of pastry with egg wash, carefully avoiding edges (this would seal edges and keep pastry from puffing). Use a paring knife to lightly score pastry into portions. Refrigerate 20 minutes, then bake until deep golden, about 20 minutes. Set aside to cool.
  3. For the berries: Purée 2 cups raspberries in a food processor. Strain into a bowl and stir in 4 tbsp. of the sugar and lemon juice; set aside. Toss strawberries and remaining 4 cups raspberries with remaining 2 tbsp. sugar in a bowl.
  4. To serve, spoon some raspberry puree onto each plate, add some berries, spoon some custard over berries, and set a pastry wedge on top.