Description
A delightful Summer Berry Cream Tart featuring a sweet shortcrust, light vanilla cream filling, and a variety of fresh berries.
Ingredients
Scale
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, cold & cubed
- 1/3 cup (40 g) powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
- Pinch of salt
- 2 cups (500 ml) whole milk
- 1/2 cup (100 g) sugar
- 4 egg yolks
- 1/4 cup (30 g) cornstarch
- 1 tbsp butter
- 1–2 tsp vanilla extract or paste
- 1 cup (240 ml) heavy cream
- 2 tbsp powdered sugar
- 1 cup strawberries, halved
- 1 cup raspberries
- 1 cup blackberries
- 1/2 cup blueberries
- Mint leaves for garnish
- Powdered sugar for dusting
- 2 tbsp apricot jam + 1 tsp water (optional, for glaze)
Instructions
- Make the Tart Crust: Mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add egg yolk and cold water; mix until the dough comes together. Press into a tart pan and refrigerate for 20 minutes. Prick the bottom with a fork, line with parchment, and bake at 180°C / 350°F for 15–18 minutes until lightly golden. Cool completely.
- Make the Pastry Cream: Heat milk, half the sugar, and vanilla until steaming. In a bowl, whisk yolks, remaining sugar, and cornstarch. Slowly pour hot milk into yolks to temper. Return mixture to saucepan; whisk on medium heat until thick. Remove from heat and add butter. Cover with plastic directly on the surface and chill until cold.
- Make the Diplomat Cream: Whip heavy cream and powdered sugar to soft peaks. Fold into the chilled pastry cream for a silky, mousse-like texture.
- Assemble the Tart: Spread the vanilla cream evenly inside the cooled tart shell. Arrange strawberries, raspberries, blueberries, and blackberries on top. Optional: brush a thin layer of warm apricot glaze for shine. Dust lightly with powdered sugar. Chill for 20–30 minutes before slicing.
Notes
- For a quicker option, use a store-bought tart shell.
- Ensure the butter is cold for the tart crust to achieve the best texture.
- Chilling the tart before slicing helps set the cream and makes for cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg