If there’s a dessert that captures the beauty and brightness of summer in every slice, it’s the Mixed Berry Tart with Custard Filling. This stunning French-inspired tart combines a buttery, melt-in-your-mouth crust, a silky vanilla custard, and a dazzling array of fresh, juicy berries that burst with flavor over every bite. Whether you’re hosting brunch, celebrating a milestone, or simply craving something sweet and elegant, this tart is bound to become your new go-to treat for impressing friends—and delighting yourself!
Ingredients You’ll Need
Making a truly memorable Mixed Berry Tart with Custard Filling is all about using simple, fresh ingredients that each play their part. The crisp crust, creamy custard, and vibrant fruit topping all work together to create a dessert that feels both impressive and comfortingly familiar.
- All-purpose flour: Provides the structure for the tart crust—keep it light with gentle handling for a tender crumb.
- Powdered sugar: Gives the crust a subtle sweetness and a melt-in-your-mouth texture.
- Salt: Balances the sweetness and brings out the flavors in the crust.
- Unsalted butter (cold and cubed): Creates a rich, flaky foundation—cold butter is key for the perfect texture.
- Ice water: Binds the crust together; add just enough to help the dough come together without overworking it.
- Whole milk: The base for a luscious, creamy custard—use whole milk for richness.
- Granulated sugar: Sweetens and smooths out the custard without overpowering its vanilla flavor.
- Cornstarch: Thickens the custard for that classic, spoonable texture.
- Large egg yolks: Add richness, color, and body to the custard—room temperature eggs work best.
- Unsalted butter (for filling): Finishes the custard with a silky, velvety sheen.
- Vanilla extract: Adds floral, aromatic complexity to the custard.
- Mixed fresh berries: The show-stopper—use an assortment like strawberries, blueberries, raspberries, and blackberries.
- Apricot jam (optional): When gently warmed and brushed on, it imparts a professional, glossy finish.
- Water: Just a splash to thin the jam for glazing the berries.
How to Make Mixed Berry Tart with Custard Filling
Step 1: Prepare the Tart Crust
Begin by preheating your oven to 350°F (175°C). In a food processor, pulse together the flour, powdered sugar, and salt for a few seconds to combine. Add the cold, cubed butter and pulse until the mixture feels like coarse crumbs—this ensures the crust bakes up light and tender. Drizzle in ice water, one tablespoon at a time, pulsing until the dough just starts to come together. Press the dough into a 9-inch tart pan with a removable bottom and gently prick the base all over with a fork. Bake for 18 to 20 minutes, until golden and fragrant. Let the crust cool completely, which is crucial so the custard sets up perfectly later.
Step 2: Whisk Together the Custard Filling
While the crust cools, get started on the delectable custard. Warm the milk in a saucepan over medium heat until it’s steaming but not boiling. In a separate mixing bowl, whisk the granulated sugar, cornstarch, and egg yolks vigorously to create a pale, smooth base. Slowly introduce the hot milk into the egg mixture, whisking constantly to prevent curdling—it feels a bit nerve-wracking, but this technique yields the silkiest custard! Pour everything back into the saucepan and cook, whisking continuously, until the mixture thickens, about 3 to 5 minutes. Remove from the heat, stir in the butter and vanilla extract for extra richness, then pass the custard through a sieve for the ultimate creamy finish. Place plastic wrap directly on the surface and chill while you wait.
Step 3: Assemble the Tart
Once both the crust and filling are thoroughly cooled, you’re ready for the fun part. Spoon the chilled custard filling into your prepared crust and spread it evenly all the way to the edges. This luscious layer is the perfect pillow for your berries—it will hold them beautifully and give every bite a creamy finish.
Step 4: Arrange the Berry Topping
For the stunning jewel-like topping, arrange your fresh mixed berries on top of the custard however you like. Go for neat concentric circles, rustic clusters, or create a fun pattern—whatever speaks to your inner artist. If you want a dazzling, glossy look just like a French patisserie, gently warm the apricot jam with a teaspoon of water and lightly brush it over the berries. This optional step leaves your tart looking irresistibly shiny and seals in the freshness.
Step 5: Chill and Serve
Give your completed Mixed Berry Tart with Custard Filling a final chill for about an hour in the refrigerator. This helps the custard firm up and makes slicing clean and simple. When it’s time to serve, you’ll find every piece beautifully holds together, with a burst of color and creaminess in each bite.
How to Serve Mixed Berry Tart with Custard Filling
Garnishes
A little flourish goes a long way with a Mixed Berry Tart with Custard Filling. A dusting of powdered sugar, a few fresh mint leaves, or a sprinkle of finely grated lemon zest on top will make your tart look extra special while brightening up the flavors. For an extra touch of elegance, you can add a swirl of freshly whipped cream on each plate.
Side Dishes
This tart pairs beautifully with a scoop of vanilla bean ice cream or a small dollop of lightly sweetened crème fraîche. For something more refreshing, consider serving with a fresh fruit salad or an herbal iced tea on a warm day. If you’re celebrating, a glass of chilled prosecco or sparkling lemonade is absolutely delightful alongside a slice.
Creative Ways to Present
Try making mini tartlets for individual servings at a party or gathering—they look adorable and make serving a breeze. You can also layer slices of the tart in parfait glasses with extra berries and a spoonful of custard for a whimsical dessert cup. For a rustic, picnic-style event, serve the tart on a wooden board, garnished with fresh berries and wildflowers for a casual yet beautiful presentation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the Mixed Berry Tart with Custard Filling tightly with plastic wrap and refrigerate. It will stay fresh for up to two days, though the crust is at its crispest the day the tart is baked. Let the tart come to room temperature for about 15 minutes before serving to bring out the best flavors and textures.
Freezing
Freezing the complete tart isn’t recommended because the custard and fresh berries can become watery and lose their beautiful texture upon thawing. However, you can freeze the tart crust itself—simply bake, cool, and wrap well before freezing for up to one month. Defrost the crust fully before adding the custard and berries for freshest results.
Reheating
This tart is best served chilled or at room temperature, so there’s no need to reheat. If you’ve frozen the crust ahead of time, allow it to thaw at room temperature before filling and assembling. For leftovers, a quick sit on the counter before serving will revive the flavors without compromising the custard’s delicate consistency.
FAQs
Can I use frozen berries for this tart?
Fresh berries are best for both flavor and appearance in a Mixed Berry Tart with Custard Filling, but if out of season, you can use frozen berries. Be sure to thaw and drain them thoroughly to avoid excess moisture that might make your custard watery.
Is there a gluten-free option for the crust?
Absolutely! You can swap the all-purpose flour for a gluten-free flour blend that’s meant for baking. Just keep an eye on the texture as gluten-free doughs can sometimes require a touch more water or butter.
How do I avoid a soggy crust?
Letting the crust cool completely before adding the custard is essential. If you want even more insurance, you can brush a thin layer of melted white chocolate over the cooled crust before filling—it creates a moisture barrier and adds a delicious touch.
What other fruits can I use besides berries?
While mixed berries are classic, this tart is fantastic with other fruits too. Try thinly sliced stone fruits like peaches, plums, or nectarines, or even figs and kiwis for a creative twist. Just aim for fruits that aren’t too watery.
Can the tart be made in advance?
Yes! Both the crust and custard can be made a day ahead. Keep them separate and assemble with the fresh berries just before serving for the most vibrant presentation and texture.
Final Thoughts
There’s just something magical about sharing a homemade Mixed Berry Tart with Custard Filling with friends or family. Every element comes together in a celebration of flavor, color, and texture—and, honestly, it’s so much easier than it looks! If you’ve been searching for the perfect dessert to make any gathering feel special, give this recipe a try and watch it become a much-requested favorite.
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Mixed Berry Tart with Custard Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (plus cooling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Mixed Berry Tart featuring a luscious custard filling. A buttery tart crust cradles a creamy custard, adorned with a colorful array of fresh berries for a burst of sweetness in every bite.
Ingredients
For the tart crust:
- 1 1/4 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1–2 tablespoons ice water
For the custard filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the topping:
- 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 1 tablespoon apricot jam (optional, for glaze)
- 1 teaspoon water
Instructions
- Prepare the tart crust: Preheat oven to 350°F (175°C). In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough just comes together. Press dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork. Bake for 18–20 minutes or until golden. Let cool completely.
- Make the custard: Heat milk in a saucepan until steaming. Whisk sugar, cornstarch, and egg yolks in a bowl. Slowly pour hot milk into the egg mixture while whisking. Cook on medium heat until thickened, about 3–5 minutes. Remove from heat, stir in butter and vanilla, strain through a sieve, and chill.
- Assemble the tart: Spread custard into the crust, top with mixed berries. Warm apricot jam with water, brush over berries. Chill for 1 hour before serving.
Notes
- The crust and custard can be made a day ahead and assembled before serving.
- Use whatever berries are freshest and in season.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 85mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
