There’s something undeniably special about bringing a Mixed Berry Tart with Custard Filling to the table — it’s the edible equivalent of a summer afternoon, bursting with color and irresistible aromas! This French-inspired tart is all about contrasts: a tender, buttery crust, a cloud-like, creamy custard, and a generous tumble of juicy strawberries, blueberries, and raspberries. Topped with a delicate glaze that makes the berries sparkle, it’s a true centerpiece dessert that feels as joyful to make as it is to eat. Whether you’re treating yourself or impressing guests, this recipe is all about simple pleasures with a show-stopping twist.
Ingredients You’ll Need
Every component of this Mixed Berry Tart with Custard Filling shines with fresh, vibrant flavor, and the best part is that you only need a handful of classic ingredients. Each element plays a key role: the crust for structure and richness, the custard for silky sweetness, and the berries for irresistible bursts of juicy color.
- All-purpose flour: Provides the backbone of your tart crust, creating that perfect tender bite.
- Powdered sugar: Adds subtle sweetness and a fine crumb texture to the crust.
- Salt: Just a touch brings out the flavors in both the crust and the filling.
- Unsalted butter (cold and cubed): Essential for that flaky, melt-in-your-mouth pastry; keep it chilled!
- Ice water: Helps bring the dough together without making it tough — use it sparingly.
- Whole milk: The star of your custard, lending richness and a velvety finish.
- Granulated sugar: Sweetens the custard to the perfect level.
- Cornstarch: Thickens the custard, giving it the ideal scoopable texture.
- Large egg yolks: Make the custard luscious, silky, and perfectly yellow.
- Vanilla extract: Brings the custard to life with warmth and depth of flavor.
- Unsalted butter (for custard): Makes the filling extra smooth and luxurious.
- Strawberries: Their vibrant red and sweet flavor create eye-catching, juicy topping slices.
- Blueberries: Add tiny bursts of deep blue color and tart-sweet flavor.
- Raspberries: Lend a gentle tartness and beautiful pop of color.
- Apricot jam (optional, for glaze): Gives the berries a professional, glossy finish that really wows.
How to Make Mixed Berry Tart with Custard Filling
Step 1: Make the Tart Crust
Begin by preparing the crust — it’s easier than you think! In a food processor, pulse together the flour, powdered sugar, and salt until mixed. Drop in the cold, cubed butter and pulse until you see coarse, buttery crumbs. Gradually add ice water, pulsing and checking frequently; you want the dough to just come together. Gather it into a disk, wrap it snugly in plastic, and let it chill in the fridge for about 30 minutes so it’s easy to handle.
Step 2: Bake the Crust
Once your dough has chilled, preheat your oven to 375°F. Roll out the pastry and gently press it into a 9-inch tart pan. Trim any excess, and prick the bottom with a fork to prevent puffing. Line it with parchment, fill it up with pie weights or dried beans, and bake for 15 minutes. Carefully remove the weights, and bake for another 10 minutes until lightly golden. Let it cool completely so the custard won’t melt when you fill it.
Step 3: Prepare the Custard Filling
Time for the heart of your Mixed Berry Tart with Custard Filling: that dreamy vanilla custard. In a saucepan, whisk together the sugar, cornstarch, and egg yolks, then slowly whisk in the milk for a smooth mixture. Set the pan over medium heat, whisking nonstop until it thickens and bubbles gently. Take it off the heat, stir in the butter and vanilla, then pour into a bowl and press plastic wrap right onto the custard’s surface to avoid any skin. Chill until it’s cold and luxuriously thick.
Step 4: Assemble the Tart
Once both the crust and custard are fully cooled, spoon the custard into the tart shell, spreading it out evenly. This is where the magic really happens: arrange the strawberries, blueberries, and raspberries on top in any artistic pattern you love. For that irresistible glossy finish, gently warm the apricot jam and brush it over the berries — this both looks and tastes amazing! Give the tart at least an hour in the fridge before slicing to let all the flavors meld.
How to Serve Mixed Berry Tart with Custard Filling
Garnishes
Enhance your Mixed Berry Tart with Custard Filling with a sprinkle of fresh mint leaves, a dusting of powdered sugar, or a spiral of thinly sliced lemon zest. These simple touches add layers of color and fragrance that complement the fruit and custard beautifully.
Side Dishes
This tart pairs wonderfully with a light, effervescent glass of sparkling wine or bubbly water with citrus. For a memorable dessert plate, add a spoonful of softly whipped cream or a scoop of vanilla bean gelato — the cool creaminess is perfect next to the vibrant fruit.
Creative Ways to Present
For a whimsical brunch or garden party, serve your Mixed Berry Tart with Custard Filling in individual tartlets, or cut it into elegant bars for handheld treats. You can even use cookie cutters for mini shapes — the possibilities for making this dessert fit your occasion are endless!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the tart tightly with plastic wrap and store it in the refrigerator. Enjoy it within two days for the best combination of crisp crust and fresh-tasting fruit.
Freezing
While you can freeze the tart crust by itself after baking and cooling, the filled tart is best enjoyed fresh. Freezing with the custard and berries can affect the texture — so if you need to prep ahead, store crust and custard separately and assemble just before serving.
Reheating
This Mixed Berry Tart with Custard Filling is meant to be served chilled, so reheating isn’t necessary — in fact, it’s a treat straight from the fridge. If your crust has softened, a brief five-minute stint in a low oven (before adding the custard and fruit) will crisp it up nicely.
FAQs
Can I use frozen berries in this tart?
Yes, you can use frozen berries if fresh ones aren’t available, but thaw and drain them thoroughly to avoid watering down the custard and crust.
Can I make the tart crust without a food processor?
Absolutely! Cut the cold butter into the flour mixture using a pastry blender or even your fingertips. Just work quickly to keep everything nice and cold.
Is it possible to use a store-bought crust?
Definitely! A quality pre-made tart or pie crust can save time and still result in a delicious Mixed Berry Tart with Custard Filling.
What can I substitute for apricot jam in the glaze?
Try warming a bit of honey, apple jelly, or another light-colored fruit preserve for the same glossy finish and a hint of sweetness.
How far ahead can I assemble the entire tart?
For the freshest result, assemble the tart up to 8 hours before serving. If you need to work further in advance, keep the components separate and build the tart just before guests arrive.
Final Thoughts
If you’re searching for a dessert that looks as impressive as it tastes, the Mixed Berry Tart with Custard Filling is sure to steal the show. Don’t be surprised if it disappears faster than you anticipated — this tart truly captures the essence of summer and is bound to become a favorite at your table. Give it a try, and prepare to be delighted bite after bite!
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Mixed Berry Tart with Custard Filling Recipe
- Total Time: 1 hour 5 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Mixed Berry Tart featuring a luscious custard filling. A buttery tart crust cradles a creamy custard topped with a vibrant assortment of fresh berries, making it a perfect dessert for any occasion.
Ingredients
For the tart crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1–2 tablespoons ice 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
- 2 tablespoons unsalted butter
For the topping:
- 1 cup strawberries (sliced)
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 tablespoon apricot jam (optional, for glaze)
Instructions
- Make the crust: In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, pulsing just until the dough holds together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 375°F. Roll out the chilled dough and press it into a 9-inch tart pan. Trim excess dough and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake for another 10 minutes or until lightly golden. Cool completely.
- Make the custard: In a medium saucepan, whisk together sugar, cornstarch, and egg yolks. Gradually whisk in milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and chill until cool.
- Assemble the tart: Spoon the chilled custard into the cooled tart crust and smooth the top. Arrange the berries decoratively over the custard. If using, warm the apricot jam slightly and brush over the berries for a glossy finish. Chill for 1 hour before serving.
Notes
- You can substitute the custard with vanilla pudding for a quicker version.
- Tart is best served the same day for freshest texture, but can be stored chilled for up to 2 days.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
