Berries And Cream Tart Recipe

Name: Berries And Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all purpose flour; 1/2 cup powdered sugar; 9 tbsp cold butter, chopped; 1 large egg yolk; 1 pint strawberries; 1 cup raspberries; 1 cup blueberries; None None powdered sugar, for dusting; None None Vanilla Cream; 2 cups milk; 1 None split vanilla bean, seeds scraped; 4 large egg yolks; 1/2 cup sugar; 1/3 cup cornstarch

Servings: persons

1/2 cup all purpose flour
1/2 cup powdered sugar
9 tbsp cold butter, chopped
1 large egg yolk
1 pint strawberries
1 cup raspberries
1 cup blueberries
None None powdered sugar, for dusting
None None Vanilla Cream
2 cups milk
1 None split vanilla bean, seeds scraped
4 large egg yolks
1/2 cup sugar
1/3 cup cornstarch

1
Sift flour and powdered sugar together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add yolk to make firm but pliable dough. Knead lightly. Wrap and chill 30 minutes.
2
Preheat oven to 375u00b0F. Roll dough out between 2 sheets of baking paper until 3mm thick. Ease into a 10 inch round tart pan. Trim edges and chill 15 minutes.
3
Line dough with baking paper and fill with baking weights, rice or pasta. Bake blind for 10 minutes. Remove paper and filling and bake further 10-15 minutes, until golden. Cool completely.
4
Meanwhile, to make the vanilla cream, heat milk in saucepan with vanilla until almost boiling. Set aside to infuse. Discard vanilla bean.
5
In a medium bowl, beat egg yolks and sugar together until thick and pale. Beat in cornstarch. Gradually pour milk into mixture, whisking constantly.
6
Pour mixture into clean saucepan. Cook on medium, stirring, 6-8 minutes, until it boils and thickens. Simmer 1 minute. Cover surface with plastic wrap. Cool.
7
Spoon cooled vanilla cream into crust. Chill until cold. Cover with berries and dust with powdered sugar to serve.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup all purpose flour, 1/2 cup powdered sugar, 9 tbsp cold butter, chopped, 1 large egg yolk, and more.

Yes, Berries And Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berries And Cream Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions