Easy Berry Tart Recipe
There’s something truly special about the arrival of fresh berry season! Whether they’re baked into a strawberry cobbler, blended into a refreshing smoothie, or simply used to garnish mini cheesecakes, fresh berries have a magical way of elevating recipes. So, I decided to honor this berry season by making an incredibly delicious fresh berry tart with a buttery shortbread crust filled with creamy vanilla custard! But before you start dreading the idea of making pastry or custard, here’s the best part – this berry tart recipe is easy to make! Unlike traditional pie crusts that require meticulous rolling and careful handling, the shortbread crust in this recipe comes together effortlessly in a food processor and is simply patted into the tart tin. Plus, you can easily use store-bought custard or even a vanilla pudding mix if you prefer. You don’t need to be a pastry chef to whip up this yummy homemade tart!
All-Purpose Flour – Creates the perfect base of the tart shell. You can try substituting regular flour with gluten-free flour if you prefer. Butter – Makes the shortbread crust buttery. While I usually use unsalted butter, I did use salted in this recipe, so if you don’t have salted butter, add a pinch of salt to the crust. You can also use vegetable shortening or cold coconut oil as non-dairy alternatives. Granulated Sugar – Adds a touch of sweetness to the crust and contributes to its tender texture. Egg Yolk – Provides the crust with another layer of richness and flavor. Ice Water – Helps the dough come together by providing just the right amount of moisture.
Vanilla Custard – Also called pastry cream, it’s commonly used to fill fruit tarts. You can use store-bought or homemade vanilla custard. Fresh Berries – You can use an assortment of strawberries, blueberries, raspberries, and blackberries, like I did, or just one type if you prefer. It’s totally up to you! Just make sure to choose vibrant, ripe, and ready-to-eat berries.
Making a homemade tart is super easy with this foolproof recipe! From making the simple shortbread crust to filling the tart with creamy custard and fresh berries, anyone can whip up this yummy dessert! Before you make the dough for the crust, you need to preheat your oven to 375°F (190°C) so that it’s ready for blind baking! If the oven isn’t properly preheated the crust won’t bake evenly. Now, you can start making the tart! First, add the all-purpose flour, cold cubes of butter, and granulated sugar to the bowl of a food processor. Then pulse the mixture together until it resembles coarse sand. Next, add the egg yolk and pulse the dough again until it comes together. If your dough seems too dry, add 1 to 2 tablespoons of ice-cold water to achieve the right consistency. However, do this slowly as adding too much water can result in a dense crust. After you’ve made the dough, transfer it into a 9-inch tart pan with a removable bottom. Then use your fingers to press the dough evenly onto the bottom and up the sides of the pan. Then prick the bottom of the crust with a fork to prevent it from puffing up during baking. Finally, put the formed crust in the refrigerator for about 15 minutes to chill. After chilling the crust, place it in the preheated oven and bake it for 12 to 15 minutes or until it turns a light golden brown color. Then remove it from the oven and let it cool completely on a wire rack. You must cool your crust before proceeding to the next step. Once cooled, it’s time to fill your perfectly baked tart shell! To begin, make sure your custard is also cool. Now, spread it evenly over the crust and then arrange the fresh mixed berries on top. This step is totally optional but adds a nice touch of elegance to the tart by giving it a shine. First, warm some apricot jam. Then use a pastry brush to gently brush the warmed jam over the berries, making sure to cover each berry with a thin layer to create a glossy finish. Once you assemble the tart, place it in the refrigerator and let it chill for at least 30 minutes before serving. This step gives the tart time to set, which results in a more refreshing and flavorful dessert.
Storage
You can store leftovers for up to 3 days in the fridge in an airtight container or wrapped in plastic wrap. However, I don’t recommend freezing the berry tart as it will alter the texture of both the custard and the fresh fruit.
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