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Mixed Berry Tart with Almond Crust and Vanilla Custard
Bake a mixed berry tart with almond crust and vanilla custard. Fresh berries and clear steps create a vibrant seasonal dessert.
The Enchanted Berry Tart is a classic, fruit-forward dessert that balances a crisp, buttery shortcrust pastry with a smooth vanilla-infused custard and an assortment of fresh seasonal berries—typically strawberries, blueberries, raspberries, and blackberries. Finished with a light glaze that enhances both shine and flavor, the tart offers a vibrant contrast of textures and natural sweetness. Its straightforward preparation makes it suitable for home bakers, while its elegant presentation lends itself to special occasions such as brunches, spring and summer celebrations, or any gathering where a refreshing, visually appealing finale is desired.
Mixed Berry Tart with Almond Crust and Vanilla Custard
The recipe is built for real-life schedules—mix the dough the night before, assemble the next day, and the finished tart stays bakery-fresh in the fridge for a full 24 hours. Optional dairy-free and frozen-fruit swaps are included so you can enjoy the same bright flavor even when berries aren’t at their peak.
Prep Time
255 minutes
255 minutes
Cook Time
24 minutes
24 minutes
Total Time
279 minutes
279 minutes
Ingredients
Almond flour (blanched, finely ground) – 1 ¼ cups / 120 g
- All-purpose flour – ¾ cup / 90 g
- Granulated sugar (for crust) – 3 tbsp / 38 g
- Fine sea salt – ¼ tsp
- Unsalted butter (cold, diced) – 7 tbsp / 100 g
- Large egg (lightly beaten) – 1
- Ice-cold water – 1–2 tsp, as needed
- Whole milk – 1 cup / 240 ml
- Heavy cream – ½ cup / 120 ml
- Vanilla bean (split, seeds scraped) or pure vanilla extract – 1 bean or 2 tsp
- Large egg yolks – 4
- Granulated sugar (for custard) – ⅓ cup / 65 g
- Cornstarch – 2 ½ tbsp / 20 g
- Unsalted butter (room-temperature cubes, to finish custard) – 2 tbsp / 28 g
- Fresh strawberries (hulled, halved) – 1 cup / ≈150 g
- Fresh blueberries – ¾ cup / ≈115 g
- Fresh raspberries – ¾ cup / ≈90 g
- Fresh blackberries – ¾ cup / ≈100 g
- Apricot jam (warmed, strained for glaze) – 2 tbsp
- Fresh lemon zest – ½ tsp
- Fresh lemon juice – 2 tsp
- Powdered sugar (for light dusting, optional) – as desired
- Toasted sliced almonds (for extra crunch, optional) – 2 tbsp
- Fresh mint leaves (garnish, optional) – a few small sprigs
- Framboise or berry liqueur (to macerate berries, optional) – 1 tbsp
Method
Preheat the oven to 350 °F
- Grease a 9-inch tart pan with a removable bottom
- Stir almond flour, granulated sugar, and a pinch of salt in a mixing bowl
- Cut chilled diced butter into the dry mixture until coarse crumbs form
- Add one egg yolk and mix just until the dough comes together
- Shape the dough into a disk and press it evenly across the base and sides of the pan
- Prick the crust with a fork to prevent puffing
- Chill the lined pan in the refrigerator for 15 minutes
- Bake the crust until lightly golden, about 12 minutes, then let it cool completely
- Pour whole milk into a saucepan and add a split vanilla bean or 1 teaspoon vanilla paste
- Heat the milk until steaming, then remove from the heat and steep 5 minutes
- Whisk egg yolks with granulated sugar in a bowl until pale and thick
- Whisk cornstarch into the yolk mixture until smooth
- Gradually pour the warm milk through a strainer into the yolks while whisking constantly
- Return the mixture to the saucepan and cook over medium heat, whisking, until thick and bubbling
- Remove the pan from heat and whisk in unsalted butter until glossy
- Transfer the custard to a clean bowl and press plastic wrap directly on the surface
- Refrigerate the custard until thoroughly chilled
- Spoon the cold vanilla custard into the cooled almond crust
- Smooth the surface with an offset spatula
- Arrange fresh mixed berries in decorative circles over the custard
- Warm apricot jam with a splash of water until fluid
- Brush the warm glaze over the berries for shine and protection
- Chill the assembled tart for at least 1 hour to set
- Slice and serve the mixed berry tart cold or at cool room temperature
Nutrition (whole recipe)
Calories
3744 kcal Protein
71 g Fat
250 g Carbs
317 g Fiber
35 g Sugar
190 g
3744 kcal Protein
71 g Fat
250 g Carbs
317 g Fiber
35 g Sugar
190 g
Notes
Chef’s Note: For extra snap, brush the cooled crust with a thin layer of melted white chocolate before filling; it forms a moisture barrier that keeps the pastry crisp for days. If your berries lack peak sweetness, toss them with 1 Tbsp sugar and a squeeze of lemon juice, then drain before topping—the quick maceration intensifies flavor without weeping into the custard.
why this recipe
This mixed berry tart recipe is worth every minute in the kitchen because it transforms a medley of ripe berries into a velvety, jewel-toned filling nestled inside a buttery, golden crust that stays crisp even after the first slice. The subtle hint of citrus zest amplifies the berries’ natural sweetness, while a whisper of vanilla in the pastry cream adds luxurious depth, creating layers of flavor that taste as enchanting as they look. Whether you’re celebrating a special occasion or simply elevating a weekend dessert, the balance of bright fruit, silky custard, and flaky pastry delivers bakery-quality results with surprisingly approachable techniques, ensuring each bite feels like a touch of magic at your table.
FAQs
FAQ acf
Frequently Asked Questions
How can I prevent the tart crust from becoming soggy under the custard and berries?
Fully bake the crust until golden, let it cool completely, then brush the inside with a thin layer of melted white chocolate or an egg-wash “seal” baked for the last 2 minutes; both create a moisture barrier. Fill only once the coating has set and the custard is well-chilled, and the pastry will stay crisp for at least 24 hours.
Can I use frozen berries, and how should I prepare them to prevent excess moisture in the tart?
Yes—frozen berries are fine. Thaw them in a single layer on paper towels or in a mesh strainer set over a bowl until completely defrosted, then gently blot away surface moisture and let the juices drain for 10–15 minutes. Once dry, use them as directed (or lightly dust with 1 tsp cornstarch if still very juicy) and top the tart just before serving to keep the custard and crust from becoming soggy.
Can I prepare the crust and custard ahead of time, and how should I store them for optimal freshness?
Yes—bake the crust up to 2 days in advance, let it cool completely, then wrap it airtight (or keep it in the pan) and store at room temperature; re-crisp for 5 minutes in a 350 °F oven if desired before filling. The pastry custard can be made up to 48 hours ahead, pressed with plastic wrap directly on its surface and refrigerated in an airtight container; whisk briefly to restore silkiness just before assembling the tart.