Mixed Berry Puff Pastry Tart

1. Pre-heat the oven to 180°C or 356 F degrees.

2. Roll the puff pastery into your baking sheet, Use a knife to score the pastery about one or one and half
Inch (2,54 cm.) from each edge of the rectangle. Be carful not to cut all the way throught the pastery.
Prerce the inside rectangle of the dough several times with a fork to vent it.
Brush it with the beaten egg white and bake for 20 min.
After baking press the inside rectangle down with a flat spatula so that it is lower than the “crust” around
The edges and let it cool.

3. pastery cream: wisk the egg yolks and half of the sugar, add the cornstarch 2 to 3 times and mix well.
Pour the milk into a medium sized pan, add your privious half remainded sugar, and mix it.
Add one third of the milk to the eggs and mix, pour the mixture back into the remaning milk in the pan
And bring to the boil over medium heat, stir it constantly, after the cream has hardened add the Butter,
Turn off the heat and mix it well. place plastic wrap directly on the cream and let it coll at least 3 hours.

4. Fill the cooled shell with cream and spread evently and top the cream with berries.
Melt the apricot jam in about 40 second and brush that over berries and tart.