Go Back
+ servings
Print Pin
5 from 1 vote

Mixed Berry Tart

Mixed Berry Tart is a shortbread crust with custard filling that's topped with fresh raspberries and blueberries.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Inactive Time 4 hours
Total Time 4 hours 50 minutes
Servings 8 servings
Calories 404kcal


For the crust

  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • 12 tablespoons unsalted butter (chilled and diced)
  • 1 tablespoon cold water

For the filling

  • ½ cup granulated sugar
  • 1 cup whole milk
  • 2 large eggs
  • 5 tablespoons all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

For the topping

  • ½ cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup whipped cream
  • ¼ cup powdered sugar


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.


    Calories: 404kcal | Carbohydrates: 48g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 253mg | Potassium: 135mg | Fiber: 2g | Sugar: 25g | Vitamin A: 703IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 2mg