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Mixed Berry Tart with Silky Pastry Cream

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This easy homemade mixed berry tart features a crisp buttery crust, silky vanilla pastry cream, and a vibrant topping of fresh berries glazed with jam. It’s a show-stopping dessert that’s simple enough for weeknights and special enough for celebrations.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/3 cup powdered sugar
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 2–3 tablespoons cold water
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 cups fresh berries (raspberries, blueberries, blackberries, strawberries, or any mix)
  • 2 tablespoons granulated sugar (optional)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup berry or apricot jam, warmed

Instructions

  1. Prepare the Tart Crust: In a large mixing bowl, combine flour, cold butter, powdered sugar, egg yolk, and salt. Rub the butter into the flour until the texture is sandy and small clumps form. Add cold water, one tablespoon at a time, just until the dough holds together. Wrap in plastic and chill for 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to a 12-inch circle. Fit into a 9-inch tart pan, pressing up the sides. Trim excess dough. Prick the base with a fork, cover with parchment, and fill with baking weights. Bake for 20 minutes, then remove weights and parchment and bake another 10 minutes until golden. Cool completely.
  3. Make the Silky Pastry Cream: Heat whole milk in a small saucepan until just steaming. Meanwhile, whisk sugar, egg yolks, cornstarch, and a pinch of salt in a bowl until smooth. Slowly add hot milk, whisking constantly. Pour the mixture back into the pan and cook over medium heat, stirring constantly, until thickened (about 3-5 minutes). Remove from heat and stir in butter and vanilla. Strain through a fine mesh sieve. Cover with plastic wrap (press directly on the surface) and cool to room temperature.
  4. Prepare Mixed Berry Topping: In a bowl, toss fresh berries with sugar and lemon juice. Let stand for 10 minutes. Meanwhile, warm jam in a saucepan until runny.
  5. Assemble the Tart: Spread cooled pastry cream evenly over the cooled tart crust. Arrange berries in a decorative pattern on top. Brush berries with warm jam for a glossy finish.
  6. Chill and Serve: Refrigerate assembled tart for 30 minutes before slicing. Serve chilled or at room temperature.

Notes

Chill dough for a tender crust and use baking weights for blind baking. Strain pastry cream for extra silkiness. Taste berries before topping and adjust sugar as needed. The tart can be made gluten-free or dairy-free with substitutions. Make the crust and pastry cream ahead for easy assembly.

Nutrition

Keywords: mixed berry tart, pastry cream, easy dessert, summer tart, berry dessert, homemade tart, fruit tart, French dessert

Find it online: https://jodierecipes.com/mixed-berry-tart-recipe-easy-homemade-dessert-with-silky-pastry-cream/