Fruit Tart with Camomile Custard

Pastry

• 120 g unsalted butter, diced (1 cm) then frozen for 30 minutes
• 180 g plain flour, plus extra for dusting
• 40 g icing sugar
• 1 pinch fine sea salt
• 1 egg yolk, from medium egg
• 3 tsp water

Camomile Custard

• 500 g whole milk
• 200 g caster sugar
• 3 camomile tea bags
• 2 medium eggs
• 4 egg yolks, from medium eggs
• 50 g cornflour

Topping

• 150 g double cream
• 175 g fresh blackberries
• edible flowers, for decoration (opsional)
• 200 g fresh blueberries