1 cup chilled butter
1 3/4 cups flour
1/2 cup ice water
Set aside 2 tablespoons of butter in the refrigerator until needed. Work remaining chilled butter with a mixer just until pliable. Roll or pat butter between two sheets of waxed paper to an 8×8 inch rectangle, 1/4 inch thick. Chill thoroughly, at least 1 hour in refrigerator or 20 minutes in the freezer. Keep utensils cold in refrigerator or freezer until needed and return after each use. Measure the flour into mixing bowl; cut in the remaining 2 tablespoons of butter with a pastry blender until mixture resembles coarse meal. Gradually add the ice water, tossing with a fork until a stiff dough forms and follows fork around the bowl. Shape into a ball. Turn pastry onto a lightly floured surface; knead pastry til smooth and elastic. Cover; let rest 10 minutes. On a lightly floured surface, roll pastry out to 15×9 inch rectangle. Remove top sheet of waxed paper off the chilled butter; invert butter over one half the pastry. Remove the bottom sheet of waxed paper from the butter.
Fold pastry over butter, sealing edges by pressing down with the heel of hand. Wrap in plastic wrap; chill for at least 1 hour in refrigerator or 20 minutes in the freezer. Unwrap. On lightly floured surface, roll pastry to 15×9 inch rectangle, starting from center and rolling just to the edges. Do not flatten edges by rolling over them. Pastry should be an even thickness. Brush any excess flour from the pastry. Fold dough in thirds; turn and fold into thirds again. Seal edges. Wrap in plastic wrap and chill thoroughly. Repeat rolling and folding two more times. Chill between each turn. Roll to 14×8 inch rectangle. With floured sharp knife, cut off all edges. Cut off about 1/2 inch on each side. Wet the edges and place the cut pieces around the dough to frame the outside edge; trim where needed. Prick the inside bottom of dough with a fork. Place on a parchment lined sheet pan and chill. Preheat oven to 450 degrees and bake for 6 minutes. Reduce heat to 300 degrees and bake 25-30 minutes until lightly browned and crisp. Remove from oven and allow to cool. Transfer to a serving plate using two spatulas.
1 cup milk
1 vanilla bean, split
3 egg yolks
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon sour cream
Place milk in a saucepan with vanilla bean pod in which the seeds have been scraped into the milk. Bring to a boil over low heat, stirring often; cover and remove from heat . Whisk the egg yolks , sugar and cornstarch together in a bowl until light yellow and well combined. Transfer the egg mixture to the hot milk. Remove the vanilla pod. Whisk to combine. Whisking constantly over moderate heat, until mixture thickens and has come to a boil. Remove from heat and cool slightly. Stir in the sour cream and cover top with plastic wrap to prevent a skin from forming, chill.
2 pints cloud berries or golden raspberries.
Spread the filling over the cooled tart shell. Arrange the fresh berries over the top of filling. Dust with powdered sugar.