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Mixed Berry Tart

A vibrant tart featuring a buttery crust, velvety custard, and a colorful assortment of fresh berries, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 hours 18 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups all-purpose flour For the tart crust base.
  • 1/2 cup unsalted butter, cold and cubed Important for a flaky texture.
  • 1/4 cup powdered sugar To sweeten the crust.
  • 1 large egg yolk Acts as a binder.
  • 1 to 2 tbsp cold water To bring the dough together.
For the custard
  • 1 1/2 cups whole milk Base for the custard filling.
  • 1/3 cup granulated sugar To sweeten the custard.
  • 3 large egg yolks For richness.
  • 2 tbsp cornstarch To thicken the custard.
  • 1 tbsp unsalted butter For creaminess.
  • 1 tsp vanilla extract Enhances flavor.
For the topping
  • 1 cup strawberries, sliced Fresh strawberries for topping.
  • 1/2 cup raspberries Adds tartness.
  • 1/2 cup blueberries Adds sweetness.
  • 1/4 cup berry preserves For a shiny finish.
  • 1 tbsp lemon juice Brightens the flavor.

Method
 

Prepare the crust
  1. Mix the flour and powdered sugar in a bowl and then cut in the cold butter until the mixture turns crumbly.
  2. Add in the egg yolk and a splash of cold water until the dough comes together, then chill in the fridge for 30 minutes.
  3. Roll out the dough thinly and press it into a 9-inch tart pan, pricking the base lightly.
  4. Bake at 350°F for 15 to 18 minutes until lightly golden, then let it cool completely.
Make the custard
  1. In a saucepan over medium heat, whisk together the milk, sugar, egg yolks, and cornstarch until thickened.
  2. Remove from heat, stir in butter and vanilla, and cool slightly.
  3. Pour the custard into the cooled tart crust.
Assemble the tart
  1. Arrange the fresh berries on top of the custard filling.
  2. Warm the berry preserves with lemon juice and brush over the fruit.
  3. Chill in the fridge for at least 2 hours before serving.

Notes

Serve chilled with whipped cream or ice cream. Store in the fridge for 2-3 days.