Summer Fruit Custard Tart - Restaurant Association of Nova Scotia

Ingredients

• 1 cup (250 ml) all-purpose flour
• 1/2 cup (125 ml) ground toasted pecans
• 1/2 cup (125 ml) butter, softened
• 1 egg yolk
• 2 tbsp (30 ml) granulated sugar
• Pinch salt
• 2 cups (500 ml) mixed fresh seasonal fruit, any combination raspberries, blackberries, blueberries, pitted cherries, sliced peaches
• 1/2 cup (125 ml) 35% whipping cream
• 1/4 cup (60 ml) all-purpose flour
• 2 eggs, beaten
• 1/4 cup (60 ml) granulated sugar
• 1 tbsp (15 ml) grated lemon rind
• 1 tbsp (15 ml) vanilla