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
Scale
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
