Fresh Fruit Tart With Almond Press-In Crust
['2 large egg yolks', '1 cup all-purpose flour', '½ cup almond flour (such as Bob’s Red Mill Super-Fine Natural Almond Flour) or ½ cup all-purpose flour', '3 Tbsp. sugar', '1 tsp. kosher salt', '½ cup (1 stick) chilled unsalted butter, cut into pieces', '2 cups whole milk', '1 tsp. vanilla paste or 1½ tsp. vanilla extract', '4 large egg yolks', '⅓ cup sugar', '¼ cup cornstarch', '¼ tsp. kosher salt', '3 Tbsp. unsalted butter, cut into pieces', '12 oz. fresh blueberries', '6 oz. fresh blackberries, halved if very large', 'Special Equipment: A (9"-diameter) springform pan or tart pan with removable bottom']
Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1–2 Tbsp. more water, but only if needed).
Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2—3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20–30 minutes.
Bake crust until deep golden brown all over, 35–40 minutes. Let cool.
Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly—it won’t want to combine easily at first—then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
Do Ahead: Custard can be made 4 days ahead. Keep chilled.
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