Gluten-Free Fruit Tart

Instructions

<strong>CRUST:</strong>
<ol>
<li>Combine flour, sugar and salt in a large bowl. In a small bowl, whisk together the egg yolks and water. Incorporate butter into the flour mixture by hand then add the egg mixture. Use a fork to combine.</li>
<li>Knead the dough in the bowl by hand for few minutes. If it looks dry add 1 tablespoon of cold water.</li>
<li>Butter up a 9 inch springform pan or tart pan. Press dough into prepared pan with 1 inch up the sides. Prick bottom of the crust with a fork few times. Freeze until firm about 30 minutes.</li>
<li>Preheat oven to 350 degrees F. Bake crust from 30 to 35 minutes or until golden brown. Let it cool.</li>
</ol>
<strong>CUSTARD:</strong>
<ol>
<li>Combine milk and vanilla in a medium saucepan. Bring to a simmer over medium high heat then remove from heat. In a medium bowl, whisk egg yolks, sugar, salt and cornstarch. Vigorously whisk mixture until sugar have dissolved.</li>
<li>Slowly whisk in milk mixture. Return custard into the saucepan. Heat over medium and bring to a simmer stirring constantly until thick.</li>
<li>Remove from heat and add butter one piece at a time stirring until melted. Transfer custard to a large bowl and cover with plastic wrap, pressing directly on top of the cream. Let it cool for about 15 minutes.</li>
<li>Whisk the custard to loosen then spread evenly into the crust. Top with berries. Brush glaze over tart.</li>
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<strong>GLAZE:</strong>
<ol>
<li>Combine the limeade, cornstarch, sugar and lime juice in a small saucepan and heat over medium until thickened stirring constantly.</li>
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