Whole Wheat Berry Tarts with Vanilla Pastry Cream

Steps

1. Make the crust first: whisk the whole wheat flour, all-purpose flour, the crust portion of sugar (40 g) and the salt in a large bowl.
2. Cut in the cold cubed crust butter (170 g) with a pastry blender or fingertips until it looks like coarse crumbs with some pea-sized pieces.
3. Sprinkle in the ice water a little at a time, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough into two equal halves, flatten each into a disk, wrap and chill for 1 hour.
5. While the dough chills, make the pastry cream: heat the milk and lemon zest in a saucepan over medium heat until steaming.
6. In a bowl, whisk the eggs, the pastry-cream portion of sugar (100 g) and the cornstarch until smooth.
7. Slowly whisk about half the hot milk into the egg mixture, then pour it all back into the saucepan with the remaining milk.
8. Cook over medium heat, whisking constantly, until thick and bubbling for 1 to 2 minutes and the cream reaches at least 160°F (71°C).
9. Off the heat, whisk in the softened pastry-cream butter (30 g) and the vanilla. Press plastic wrap onto the surface and chill at least 2 hours.
10. Roll each dough disk on a floured surface to an 11-inch round, fit into two 9-inch tart pans, trim the edges, prick the bases with a fork and chill 30 minutes.
11. Preheat the oven to 375°F (190°C).
12. Line each shell with parchment and pie weights; bake 20 minutes, remove the weights and parchment, and bake 12 to 15 minutes more until the edges are golden and the bases look dry.
13. Cool the shells completely in their pans on a rack, about 30 minutes.
14. Whisk the chilled pastry cream until smooth and spread half into each cooled shell.
15. Arrange half the strawberries and half the raspberries over each tart.
16. Chill the tarts 30 minutes to set, then cut each into 6 slices. Keep leftovers refrigerated.