Mixed Berry Tart
Mixed Berry Tart
Fresh fruit tarts are so refreshing! That’s the main reason I love this Mixed Berry Tart. Its also got a flaky, buttery crust with a creamy, rich custard filling then topped with fresh blueberries, blackberries, and raspberries.
You can get a similar tart to this one from the grocery store but the fruit has started to droop and it cost close to an arm and a leg. Fresh fruit is expensive but I love to use it to make this tart from scratch. It is still cheaper and tastes so much fresher (is “fresher” a word?).
How do you make a Mixed Berry Tart?
Step 1- Make the Tart Crust: You can do this in a food processor (best), in a stand mixer, or in a mixing bowl. First mix together the dry ingredients then add the cubed butter. Pulse/cut in the butter until it resembles the texture of the second picture below. Then, just add the rest of the ingredients and mix until the dough comes together.
Step 2- Roll out dough: After chilling the dough for an hour, Roll it out to about 1/8 of an inch then roll it onto your rolling pin so you can transfer it to the tart pan. Press the dough down and trim off the excess.
Step 3- Prep and Bake: So the dough doesn’t puff up when baking, use parchment paper and pie weights in the crust when you bake. This can be dried beans (shown in picture), dried rice, crushed aluminum foil, or anything that is somewhat heavy and can be baked. So the parchment paper conforms better to the tart, crumple it before laying it in the pan. Then bake!
Step 4- Make the Custard Filling: The key to the filling is to slowly combine the hot milk mixture with the egg mixture so the eggs don’t scramble. Unless you like chunky custard of course.
Step 5- Assembly Prep: Wash the berries then pat them dry so they don’t bleed onto the filling. Sometimes if you keep a tart like this around for awhile, the crust starts to get soggy. This is optional, but a way to avoid this is by spreading on the crust before adding filling.
Step 6- Assemble: Pour the filling into the crust and smooth it out. Then, add the fruit into a messy but intentional mound in the middle.
And your done!
2 Ways to simplify this recipe:
Buy a premade pie crust or pie dough: Honestly, the crust is not the highlight of this Mixed Berry Tart. The cream and fruit is. I would not be totally appalled if you bought a crust from the store. Homemade crust will always be better but it might be worth it to save some time.
Do prep ahead of time: The custard and the tart crust can both be made a head of time. Sometiems it makes a project seem smaller when you divide it betewen days.
The custard can be refrigerated for 4 days in advance.
You can also make the crust dough and freeze it for about a month or refrigerate it for about a week. Or, bake the crust and leave it for about 2 days.
Give it a try and I hope you love what you make!
Mixed Berry Tart
- food processor (optional)
- Parchment paper and weights of some sort that can baked (ex. Dried beans, dry rice, crushed aluminum foil)
- 1½ cups all-purpose flour
- ⅓ cup powdered sugar
- ¼ tsp salt
- ½ cup butter cold
- 1 egg yolk
- 2 tsp heavy cream
- ½ tsp vanilla extract
- 2 cups milk whole is best
- 1 tsp vanilla paste or 1½ tsp vanilla extract
- 4 egg yolks
- ⅓ cup sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 tbsp butter sliced
- about 18 oz fresh berries (blueberries, raspberries, blackberries any ratio you want
- Place flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl
- Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal
- Add the egg yolk, cream, and vanilla and mix until the dough gathers itself into a ball and pulls away cleanly from the sides of the container/bowl
- Wrap the dough tightly in plastic wrap and chill for 1 hour
- Preheat the oven to 350°F (If you are baking right away)
- On a lightly floured surface, roll the dough to a thickness of about ⅛-inch
- Press the dough gently into a tart pan (You can also use a pie pan or a disposable, aluminum tart pan), trimming away any excess
- Cut a square of parchment paper to be a little bigger than the tart, crumple it up, open it back up, and then lay it in the tart pan, over the dough
- Fill the tart with baking weights so the crust doesn't puff up when baking. You can used dried beans, dried rice, crushed aluminum foil, or anything that is somewhat heavy and can be baked without burning
- Bake for 20-35 minutes or until it is an even golden brown. If the edges are browning before the center is done, you can take it out and cover the edges with parchment paper using paper clips
- Cool completely before filling
- In a medium saucepan over medium-high heat, bring the milk and vanilla to a simmer and remove from the heat
- Meanwhile, whisk the egg yolks, sugar, cornstarch, and salt in a medium bowl. Start slow then more vigorously until it is a pale yellow color and is very thick, about 1 minute.
- Whisking constantly, gradually add the hot milk.
- Return to the saucepan and bring to a simmer over medium heat, whisking constantly
- Simmer, still whisking, until the custard is thickened, about 3 minutes
- Remove from heat and add butter a couple pieces at a time. Make sure they are melted before adding more.
- Transfer to a clean medium bowl and cover with plastic wrap, pressing directly against the surface. Let cool in the fridge.
- When the custard is cooled, whisk it until smooth and loosened
- Scrape the custard into the tart crust and smooth it out.
- With a colander or strainer, wash and mix the berries, removing any that are not pretty or rotten
- On a clean surface lay out several layers of paper towels
- Dump the washed berries onto the paper towels in a single layer and pat dry with more paper towels.
- When the berries are dry place them in a well arranged mound on top of the custard and enjoy!
I WANNA SEE!
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