Description
A delightful French-inspired mixed berry tart featuring a buttery, flaky crust filled with smooth vanilla custard and topped with a vibrant mix of fresh berries. This summer dessert balances sweet and tangy flavors with a luscious texture, perfect for any occasion.
Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1–2 tablespoons cold water
For the custard filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the topping:
- 1 1/2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, and blackberries)
- 1 tablespoon apricot jam (optional, for glaze)
Instructions
- Prepare the crust: Preheat the oven to 375°F (190°C). In a food processor or mixing bowl, combine the flour, powdered sugar, and salt. Add cold cubed butter and pulse or cut in until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Press the dough evenly into a 9-inch tart pan and prick the bottom with a fork to prevent bubbling. Bake for 15 to 18 minutes until lightly golden, then let cool completely.
- Make the custard filling: Heat the milk in a saucepan over medium heat until just steaming. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the yolks. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until thickened to a custard consistency (about 4–6 minutes). Remove from heat, stir in vanilla extract and butter until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface to avoid skin formation, and chill until cool.
- Assemble the tart: Once both the tart shell and custard are completely cooled, spread the custard evenly into the shell. Arrange the mixed fresh berries on top of the custard. If using apricot jam, warm it slightly and brush over the berries to create a glaze for shine and added sweetness.
- Final chill: Refrigerate the assembled tart for at least 1 hour before serving to allow the flavors to meld and the custard to set firmly.
Notes
- For convenience, make the crust and custard a day ahead to simplify assembly on serving day.
- Store-bought tart shells or prepared custard can be used as quicker substitutes if pressed for time.
- To achieve a firmer custard, increase cornstarch by an additional teaspoon during preparation.
