Instructions
Place the flour, sugar and salt in the workbowl of a food processor. Cut the butter and shortening into chunks and add to the workbowl. Process on pulse several times until the mixture resembles coarse crumbs. Add 3 tablespoons of the cold liquid and process, then add more liquid but only as much as is necessary for the ingredients to come together into a soft dough. Place the dough on a lightly floured surface, knead into a flat disk, wrap in plastic wrap and let rest for at least .
Preheat the oven to 400 degrees. Roll out the dough on a lightly floured surface until it is large enough to place in a 9 or 10-inch tart pan with a removable bottom. Place the dough in the tart pan gently and cut off any excess dough from the edges. Cover the dough with aluminum foil. Place pie weights or dried beans over the foil. Bake the tart crust for . Remove the weights and the foil, prick the dough with the tines of a fork and return the crust to the oven for another or until browned and crispy. Remove from the oven and set aside to cool.
Heat the milk in a small saucepan until hot; set aside. In the bowl of an electric mixer, beat the egg yolks and sugar together at medium speed for , or until thick and light. Stir in the cornstarch and mix until thoroughly blended in. Turn the mixer to lowest speed and gradually add the hot milk. Mix until smooth and well blended. Pour the mixture into a saucepan and cook over low-medium heat, stirring frequently, for or until very thick. Remove the pan from the heat. Stir in the kirschwasser or vanilla and the butter. Strain the mixture if desired, cover with plastic wrap and refrigerate until cold. Makes 2 cups
Just before serving, fill the baked tart shell with the pastry cream. Top with the berries. Melt the currant jam and 1 tablespoon kirschwasser or brandy in a small saucepan until melted. Brush the jam over the berries.