Mixed Berry Tart
Indulge in the vibrant flavors of our Mixed Berry Tart, a show-stopping dessert that combines buttery pastry, velvety vanilla custard, and a dazzling assortment of fresh strawberries, raspberries, blueberries, and blackberries. This recipe features a handcrafted tart crust that's golden and flaky, filled with a creamy custard infused with real vanilla bean for unparalleled depth of flavor. Topped with fresh mixed berries and a delicate apricot glaze, this tart is the perfect balance of sweetness and freshness, making it ideal for summer gatherings or elegant celebrations. With step-by-step guidance, you'll create a dessert that’s as stunning as it is delicious—every bite bursting with fruity perfection! Keywords: Mixed Berry Tart recipe, fresh berry dessert, homemade tart crust, vanilla custard tart, apricot glazed berries.
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Recipe Information
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
Instructions
Preheat your oven to 175°C (350°F).
To make the pastry crust, combine the all-purpose flour and 50g sugar in a mixing bowl.
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.
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.
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.
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.
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.
In a bowl, mix together 30g cornstarch, 100g granulated sugar, and 4 egg yolks until smooth.
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.
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.
In a small saucepan, heat 50g apricot jam and 10ml water until melted and smooth. Strain to remove any solids.
Arrange the mixed berries artfully on top of the cooled custard. Brush the berries lightly with the melted apricot jam to glaze.
Chill the tart in the refrigerator for at least 1 hour before serving to allow the custard to set completely.
Slice the tart and serve chilled. Enjoy your exquisite berry tart!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 29.6 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
