Custard Tart with Blackberries - Oregon Raspberries & Blackberries

Ingredients

• 1 ¼ cups all-purpose flour, divided
• 2 teaspoons sugar
• ½ teaspoon kosher salt
• ½ cup very cold unsalted butter, cut into 1/2-inch cubes (1 stick)
• 2-4 Tablespoons ice water
• ⅓ cup granulated sugar
• 4 tablespoons cornstarch
• Pinch of kosher salt
• 2 cups whole milk
• ⅓ cup heavy cream
• 4 egg yolks
• 1 vanilla bean, seeds scraped, or 2 tsp vanilla extract