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Mixed Berry Tart with Vanilla Custard

Learn how to make a buttery crust filled with vanilla custard and topped with fresh berries in this mixed berry tart recipe.

A berry tart is a classic pastry dessert consisting of a crisp, buttery shortcrust shell filled with a light vanilla pastry cream and topped with an assortment of fresh berries—commonly strawberries, blueberries, raspberries, and blackberries—finished with a delicate fruit glaze for shine and preservation. The contrast between the tender custard base and the vibrant, juicy fruit delivers a balanced flavor profile that is simultaneously rich and refreshing. Served chilled or at room temperature, this tart is typically enjoyed during spring and summer months when fresh berries are at their peak, making it a popular choice for brunches, garden parties, and special-occasion desserts.

Dish Image

Mixed Berry Tart with Vanilla Custard

Master the dessert-shop look at home with a straightforward method that breaks the tart into three easy, make-ahead components. Along the way you’ll pick up pro tips on blind-baking, stabilizing pastry cream, and achieving that photo-ready glossy finish without specialized tools.

Prep Time
35–45 minutes
Cook Time
25–30 minutes
Total Time
2 hours 30 minutes
Servings: 8 Course: desserts

Ingredients

  • All-purpose flour, 1 ¼ cups (160 g)

  • Granulated sugar, 3 tbsp (for crust)
  • Fine sea salt, ¼ tsp
  • Unsalted butter (cold, cubed), 8 tbsp / 1 stick / 113 g
  • Large egg yolk, 1
  • Ice-cold water, 1–2 tbsp, as needed
  • Whole milk, 1 ½ cups
  • Heavy cream, ½ cup
  • Vanilla bean, ½ bean split and scraped (or pure vanilla extract, 2 tsp)
  • Large egg yolks, 4
  • Granulated sugar, ⅓ cup (for custard)
  • Cornstarch, 3 tbsp
  • Unsalted butter, 1 tbsp
  • Fine sea salt, pinch
  • Fresh strawberries, sliced, 1 cup
  • Fresh raspberries, 1 cup
  • Fresh blueberries, 1 cup
  • Fresh blackberries, 1 cup
  • Apricot jam (seedless), 3 tbsp
  • Water, 1 tbsp
  • Fresh lemon juice, 1 tsp (optional but recommended for glaze)
  • Powdered sugar, 2 tbsp, for light dusting (optional)
  • Fresh mint leaves, a few sprigs, for garnish (optional)

Method

  1. Prepare the tart dough by mixing the flour, 3 tbsp sugar, and salt in a bowl, then cut in the cold cubed butter until the mixture resembles coarse crumbs; add the egg yolk and 1–2 tbsp ice-cold water just until the dough comes together, form into a disk, wrap, and chill for at least 30 minutes.

  2. Roll the dough on a lightly floured surface to about ⅛ inch (3 mm) thick, fit it into a 9-inch tart pan with a removable bottom, trim the excess, prick the base with a fork, and chill the shell again for 15–20 minutes to prevent shrinking.

  3. Blind-bake the shell at 375°F (190°C) by lining it with parchment and filling with pie weights or dried beans; bake for about 15 minutes, remove the weights and parchment, then bake another 8–10 minutes until lightly golden; let it cool completely.

  4. Make the vanilla custard by heating the milk, heavy cream, and vanilla (bean + seeds or extract) in a saucepan until just simmering; in a bowl whisk the egg yolks, ⅓ cup sugar, cornstarch, and a pinch of salt until smooth.

  5. Slowly pour the hot milk mixture into the egg mixture while whisking constantly (tempering), then return everything to the saucepan and cook over medium heat, whisking, until thick and smooth (about 2–3 minutes); remove from heat and stir in 1 tbsp butter.

  6. Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until fully cold and set (at least 1 hour).

  7. Prepare the glaze by warming the apricot jam with 1 tbsp water and lemon juice until smooth, then strain if needed and keep slightly warm.

  8. Assemble the tart by whisking the chilled custard briefly until smooth, spreading it evenly into the cooled tart shell, then arranging the strawberries, raspberries, blueberries, and blackberries on top in a decorative pattern.

  9. Lightly brush the berries with the warm glaze for shine and preservation, optionally dust the edges with powdered sugar and garnish with fresh mint before serving.

Nutrition (whole recipe)

Calories
3380 kcal Protein
50 g Fat
182 g Carbs
391 g Fiber
27 g Sugar
207 g

Notes

While the crust is still warm, brush a thin layer of melted white chocolate over the base; it sets quickly and creates a moisture barrier that keeps the shell crisp for 24 hours. For a flavor twist, fold a teaspoon of finely grated lemon zest into the cooled pastry cream before filling—the subtle citrus lifts the berries without competing with their sweetness.

why this recipe

This mixed berry tart is the kind of dessert that effortlessly marries elegance with approachability, offering a buttery, flaky crust that cradles a silky pastry cream and a cascade of jewel-toned berries whose natural sweetness and subtle tartness brighten every bite. Its balance of textures—crisp shell, lush filling, and fresh fruit—creates a sensory experience that feels both sophisticated and wonderfully comforting, while the brilliant mosaic of raspberries, blueberries, and blackberries delivers visual drama worthy of any gathering. Easy enough for a weeknight treat yet stunning enough for special occasions, this recipe proves that you don’t need elaborate techniques or rare ingredients to produce a show-stopping finale that will have guests reaching for seconds and asking for the secret to its irresistible charm.

FAQs

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Frequently Asked Questions

Can I prepare the tart components in advance and assemble everything just before serving?
Yes—blind-bake the crust up to 24 hours ahead (store airtight once cooled) and keep the pastry cream refrigerated for up to 2 days. Shortly before serving, whisk the cream to loosen, fill the shell, add the berries, and brush on the warmed glaze; this timing preserves a crisp crust and fresh-looking fruit.
Q2: Can I use frozen berries if fresh ones aren’t in season?
Yes—thaw the frozen berries on paper towels and gently blot away excess moisture first; this prevents the fruit’s juices from bleeding into the pastry cream and making the crust soggy. Because frozen berries are often softer, arrange them in a single layer rather than piling them high, and skip the glaze (it won’t cling well to thawed fruit).
How do I keep the tart shell from shrinking or puffing while blind-baking?
Chill the fitted dough in the tart pan for at least 30 minutes (or freeze 10 minutes) before baking so the butter firms up and the gluten relaxes, which minimizes shrinkage. Line the cold shell with parchment, fill it completely with pie weights or dried beans to support the sides and base, then bake until the edges just begin to color before removing the weights for a brief finish—this prevents puffing while maintaining sharp, even walls.

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