Begin by making the custard filling. Heat the cream and milk in a pan with the vanilla pod until almost boiling. Mix the egg yolks and sugar together in a bowl. Add the cornflour and mix again. Whisk in the hot milk and cream. Return the mixture to the pan and place on a medium heat, stirring continuously, until it begins to thicken. Turn the heat to low and keep stirring and cooking for 2-3 minutes until it is very thick. Transfer to a bowl and chill in the fridge. Whisk again when completely cool to ensure it is smooth. When you are ready to serve, spoon the custard into the tart case and pile the berries on top. 250ml double cream 250ml whole milk 1 vanilla pod, split 4 large egg yolks 100g caster sugar 25g cornflour 20cm sweet pastry case 400g mixed berries Summer Berry Tart Serves 6-8 Food Al Fresco