For the cake batter, combine the flour, powdered sugar and salt in the bowl of a food processor.
Add the cold cubed butter and continue mixing until the flour and oil are combined.
Mix the egg yolks with cold water.
Add the ingredients to the food processor a little at a time and mix until the dough comes together.
Wrap the dough and rest in the fridge for 1 hour.
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Meanwhile, to prepare the pastry cream, beat the egg yolks with sugar and cornstarch in a deep bowl until the sugar dissolves and the color of the mixture turns white.
Put the milk in the pot.
Scrape out the core of the vanilla pod with a knife, add it to the milk and bring to a boil.
Add a little milk to the egg yolks and add them to the pot of milk after heating.
Mix and cook until it takes the consistency of custard.
After taking it off the heat, add the butter piece by piece and make sure it gets thick and shiny.
Take the cream in a separate container to cool, after heating it, cover it with cling film and put it in the fridge.
Set the oven to 180 degrees and start heating.
Roll out the dough with a rolling pin on a cold, floured counter (it should be a little wider in diameter than the mold).
Cut off the excess from the edges of the dough you put in the mold.
Place baking paper cut to the size of the mold and pour in chickpeas to weigh it down.
Put the mold in the oven and bake for 25 minutes.
Then take the chickpeas and baking paper and bake for another 5 minutes.
After removing the cake batter from the oven, wait for it to cool slightly.
Spread the cream pastry evenly on all sides.
Finally, place the berries as desired.
Sprinkle with powdered sugar with the help of a strainer and serve. Enjoy your meal…