Mixed Berry Tart
Mixed Berry Tart is a shortbread crust with custard filling that’s topped with fresh raspberries, blueberries and whipped cream.
It’s Summer time and the perfect time to make a light, refreshing dessert with lots of fresh berries!
We had a few friends over on Saturday which was the perfect opportunity to make a fruit filled treat. I should probably mention that my husband doesn’t eat fruit and my son doesn’t eat raspberries or blueberries. So I can’t just make this any day or I would practically have to eat the whole thing by myself. Our company really enjoyed this lovely fruit tart with a hint of almond flavoring in the custard filling. My 12 year old daughter liked it too and she’s pretty picky.
How to make mixed berry tart crust
This is just an overview. Scroll down for the full recipe.
Add flour, sugar and salt to food processor, then pulse a few times to mix. Add your cold, chopped butter and pulse a few times until you have a crumb-like consistency. Add 1 tablespoon of very cold water and process until the dough forms (about 30 seconds). Press the dough into a tart pan with a removable bottom. Then prick it with a fork and bake on 350° for 15-20 minutes.
How to make mixed berry tart filling
While the crust is baking, you can start on the filling. In a medium saucepan, combine the milk, sugar, flour, salt and eggs. Over medium heat, stir constantly until it starts to thicken (about 8-10 minutes).
Here’s what it looks like when it’s thickened. Once it starts to thicken, then you remove it from the heat and whisk in the vanilla and almond extracts.
Pour into the baked crust and refrigerate for 4 hours or overnight. Then add your berries in a decorative way and you’re ready to serve. Garnish with whipped cream, if desired.
Hope you enjoy this Mixed Berry Tart!
Lise
xo
p.s. You might also like…
Chocolate Raspberry Gluten Free Tart
Turtle Pumpkin Tart with Whipped Cream
Mixed Berry Tart
Ingredients
For the crust
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 12 tablespoons unsalted butter, (chilled and diced)
- 1 tablespoon cold water
For the filling
- 1/2 cup granulated sugar
- 1 cup whole milk
- 2 large eggs
- 5 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the topping
- 1/2 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup whipped cream
- 1/4 cup powdered sugar
Instructions
Please Note: You will need to chill the filled tart for 4 hours or overnight before serving.
For the crust
- Place flour, sugar and salt in a food processor and pulse a few times to blend. Add chilled butter and pulse until mixture is crumbly. (If you don't have a food processor, you can also prepare the crust in a large bowl by using your hands to mash the chilled butter into the flour mixture.) Add water and pulse or mix until mixture comes together (it's ok if it's still a little crumbly). Press dough into your pie or tart dish. Cover with plastic wrap and chill for 20 minutes.
- Preheat oven to 350°. Remove plastic wrap, poke holes in bottom of crust with a fork. If desired, brush the crust with egg wash (a beaten egg with a little cream) for a golden crust. Bake 10-15 minutes or until light golden brown.
For the filling
- While crust is baking, prepare the filling. In a large saucepan, combine sugar, milk, eggs, flour and salt. Whisk over medium-low heat 8-10 minutes until mixture thickens and forms soft peaks when you lift the whisk (should be the consistency of chilled pudding). When mixture is thickened, whisk in vanilla and almond extracts. Pour mixture into baked crust Chill 4 hours or overnight.
For the topping
- Beat the whipped cream with powdered sugar. Top with blueberries, raspberries, and whipped cream. (You can also serve it with the whipped cream on the side.) Store covered in fridge up to 2 days.
Thanks! 🙂
it looks delicious!