Mixed Berry Tart
Bursting with vibrant color and fresh flavors, this Mixed Berry Tart is the ultimate dessert centerpiece for any occasion. Featuring a buttery, golden pastry crust filled with a creamy, homemade vanilla custard, this tart is topped with a medley of fresh strawberries, blueberries, raspberries, and blackberries for a stunning visual and delicious fruity punch. A delicate glaze of apricot jam adds a glossy finish and enhances the natural sweetness of the berries. Perfectly balanced between rich and refreshing, this tart is easy to prepare with straightforward techniques, from the melt-in-your-mouth shortcrust to the silky custard filling. Ideal for celebrations or casual dining, this berry tart is best served chilled for a sweet and tangy treat that will leave your guests raving. Keywords: Mixed Berry Tart, fresh berries, vanilla custard, tart recipe, summer dessert, homemade pastry crust.
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Ingredients
- 250 g all-purpose flour
- 50 g granulated sugar
- 125 g unsalted butter
- 1 egg yolk
- 30 ml cold water
- 500 ml whole milk
- 1 vanilla bean, split and scraped
- 30 g cornstarch
- 4 egg yolks
- 100 g granulated sugar
- 50 g unsalted butter
- 150 g fresh strawberries, hulled and sliced
- 100 g fresh raspberries
- 100 g fresh blueberries
- 100 g fresh blackberries
- 50 g apricot jam
- 10 ml water
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
To make the pastry crust, combine the all-purpose flour and 50g sugar in a mixing bowl.
Step 3
Add 125g of chilled unsalted butter, cut into small pieces, to the flour mixture. Rub the butter into the flour until the mixture resembles breadcrumbs.
Step 4
Add one egg yolk and 30ml cold water to the flour mixture. Stir to form a dough, then wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 5
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the base with a fork.
Step 6
Line the dough with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes or until golden. Allow to cool.
Step 7
Meanwhile, for the custard filling, heat 500ml milk and the scraped seeds of one vanilla bean in a saucepan over medium heat until it just starts to simmer. Remove from heat.
Step 8
In a bowl, mix together 30g cornstarch, 100g granulated sugar, and 4 egg yolks until smooth.
Step 9
Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan over medium heat, stirring constantly until it thickens and starts to bubble.
Step 10
Remove from heat and stir in 50g unsalted butter until melted and smooth. Pour the custard into the cooled tart shell and smooth the top. Let it cool to set.
Step 11
In a small saucepan, heat 50g apricot jam and 10ml water until melted and smooth. Strain to remove any solids.
Step 12
Arrange the mixed berries artfully on top of the cooled custard. Brush the berries lightly with the melted apricot jam to glaze.
Step 13
Chill the tart in the refrigerator for at least 1 hour before serving to allow the custard to set completely.
Step 14
Slice the tart and serve chilled. Enjoy your exquisite berry tart!
Nutrition Facts
| Serving size | 1750.9 grams (1750.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3797 |
| Total Fat 193.50g | 248% |
| Saturated Fat 105.60g | 528% |
| Polyunsaturated Fat 0.60g | |
| Cholesterol 1372mg | 457% |
| Sodium 274mg | 12% |
| Total Carbohydrate 478.10g | 174% |
| Dietary Fiber 24.80g | 89% |
| Total Sugars 235.70g | |
| Protein 62.00g | 124% |
| Vitamin D 318IU | 1592% |
| Calcium 917mg | 71% |
| Iron 16mg | 91% |
| Potassium 1798mg | 38% |
Source of Calories