Description
This Mixed Berry Tart with Custard Filling features a buttery, flaky tart crust filled with smooth vanilla custard and topped with a vibrant mix of fresh berries. The glossy apricot glaze adds a perfect finishing touch, making it an elegant and refreshing dessert ideal for summer gatherings or special occasions.
Ingredients
Scale
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1–2 tablespoons cold water
For the Custard Filling:
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Topping:
- 1 1/2 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
- 2 tablespoons apricot jam (optional, for glaze)
- 1 teaspoon water
Instructions
- Make the crust: In a food processor or mixing bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing just until the dough comes together. Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Prepare the tart shell: Roll out the chilled dough on a lightly floured surface and press it evenly into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork to prevent bubbling. Chill again for 15 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Bake the crust: Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake for another 10 to 12 minutes until the crust is golden. Allow the crust to cool completely on a wire rack.
- Make the custard: In a saucepan, heat the whole milk over medium heat until it just starts to steam (do not boil). In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg yolk mixture while whisking continuously to temper it.
- Cook the custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens, about 3 to 5 minutes. Remove from heat and stir in the unsalted butter and vanilla extract. Let the custard cool slightly before spreading it evenly into the cooled tart shell. Refrigerate for 1 to 2 hours until fully set.
- Assemble the tart: Once chilled, arrange the mixed fresh berries decoratively on top of the custard layer. For an optional glossy finish, gently warm the apricot jam with water until melted and smooth, and brush it over the berries. Serve the tart chilled for best flavor and texture.
Notes
- You can customize the berry topping to your preference, using any combination of fresh berries you enjoy.
- Prepare the crust and custard filling a day ahead to save time and improve texture; assemble the tart just before serving.
- If apricot jam is unavailable, a light dusting of powdered sugar can be an alternative garnish.
- Ensure the custard is fully cooled before adding berries to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
