Indulge in the sweet and tangy flavors of our Mixed Berry Tart, a perfect dessert for any gathering or special occasion. This delicious tart features a creamy pastry cream base, a buttery crust, and a colorful topping of fresh berries that will impress your guests and satisfy your sweet tooth. With its stunning presentation and delightful taste, this tart is sure to become a favorite in your dessert repertoire.
Ingredients:
For the Pastry Cream:
1¼ cups whole milk, divided
6 tbsp granulated sugar, divided
Seeds from ½ vanilla bean (or ½ tsp vanilla extract)
5 large egg yolks
3 tbsp cornstarch
8 oz cream cheese, cubed
½ tsp vanilla extract
For the Crust:
1 cup (2 sticks) unsalted butter, softened
¼ cup granulated sugar
½ cup whole wheat flour
¼ cup brown sugar
¼ cup honey
½ tsp salt
2 cups all-purpose flour
½ tsp baking soda
½ tsp cinnamon
For the Topping:
2 tbsp granulated sugar
1 tbsp cornstarch
6 oz each of Driscoll’s blackberries, blueberries, and raspberries
Directions:
Prepare the Pastry Cream:
In a saucepan, heat 1 cup of whole milk with 4 tbsp of granulated sugar and the vanilla bean seeds (or vanilla extract) over medium heat until steaming, but not boiling.
In a separate bowl, whisk together egg yolks and cornstarch until smooth.
Gradually pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and comes to a gentle boil.
Remove from heat and stir in cream cheese and ½ tsp vanilla extract until fully incorporated. Allow the pastry cream to cool, then refrigerate until chilled.
Make the Crust:
In a large bowl, cream together softened butter, ¼ cup granulated sugar, brown sugar, and honey until light and fluffy.
In another bowl, whisk together all-purpose flour, whole wheat flour, salt, baking soda, and cinnamon.
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 325°F (160°C). Roll out the chilled dough on a floured surface and fit it into tart pans.
Bake the tart shells for 22-25 minutes, or until golden brown. Allow to cool completely.
Prepare the Topping:
In a small saucepan, combine ½ cup of mixed berries, 2 tbsp sugar, and 1 tbsp cornstarch. Cook over medium heat until the berries break down slightly and the mixture thickens. Allow to cool.
Once cooled, gently fold in the remaining blackberries, blueberries, and raspberries.
Assemble the Tart:
Once the tart shells have cooled, fill each shell with the chilled pastry cream.
Top with the mixed berry mixture, arranging the berries beautifully for a stunning presentation.
Serve and Enjoy:
Slice the tart into 8 servings and enjoy this delightful dessert chilled or at room temperature.
Serving Tips:
Chill Before Serving: For the best flavor and texture, chill the tart for at least 1 hour before serving. This allows the pastry cream to set and makes slicing easier.
Garnish: Consider garnishing with fresh mint leaves or a sprinkle of powdered sugar to enhance the presentation.
Pair with Whipped Cream: Serve slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream for added richness.
Slicing: Use a sharp knife to slice the tart cleanly. Wipe the knife between cuts to maintain neat edges.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The tart is best enjoyed fresh but can be stored to maintain its flavor and texture.
Avoid Freezing: It’s not recommended to freeze the tart, as the crust may become soggy upon thawing, and the fresh berries will lose their texture.
Separate Components: If preparing in advance, consider storing the pastry cream, crust, and berry topping separately. Assemble just before serving to ensure the crust remains crisp.
Related Recipes:
FAQs:
Can I use frozen berries instead of fresh ones for the topping?
Yes, you can use frozen berries, but keep in mind that they may release more moisture when thawed, potentially making the tart a bit soggier. If using frozen berries, thaw them and drain any excess liquid before adding them to the tart. It’s best to use them in a cooked mixture rather than fresh for the topping.
How can I make the tart gluten-free?
To make a gluten-free Mixed Berry Tart, substitute the all-purpose flour and whole wheat flour with a 1:1 gluten-free flour blend. Ensure that all other ingredients, including baking powder and cornstarch, are gluten-free as well.
How do I know when the pastry cream is thick enough?
The pastry cream is ready when it thickens to a pudding-like consistency and coats the back of a spoon. You should be able to draw a line through the mixture with your finger, and it should hold its shape without immediately running back together.
Can I prepare the tart in advance?
Yes, you can prepare certain components in advance. The pastry cream and crust can be made a day ahead and stored separately in the refrigerator. Just fill and top the tart with berries on the day you plan to serve it to maintain freshness and texture.
Conclusion:
This Mixed Berry Tart is not just a feast for the eyes, but also a delicious dessert that combines rich flavors and textures. Whether it’s for a family gathering, a dinner party, or just a sweet treat for yourself, this tart is sure to impress. Enjoy baking and sharing this delightful dessert!
📖 Recipe:
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Mixed Berry Tart
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in this delightful Mixed Berry Tart, featuring a creamy pastry cream filling and a buttery crust, topped with a medley of fresh berries. Perfect for any occasion, this stunning dessert combines rich flavors and elegant presentation, making it a favorite among family and friends.
Ingredients
Pastry Cream:
1¼ cups whole milk, divided
6 tbsp granulated sugar, divided
Seeds from ½ vanilla bean (or ½ tsp vanilla extract)
5 large egg yolks
3 tbsp cornstarch
8 oz cream cheese, cubed
½ tsp vanilla extract
Crust:
1 cup (2 sticks) unsalted butter, softened
¼ cup granulated sugar
¼ cup brown sugar
¼ cup honey
2 cups all-purpose flour
½ cup whole wheat flour
½ tsp salt
½ tsp baking soda
½ tsp cinnamon
Topping:
2 tbsp granulated sugar
1 tbsp cornstarch
6 oz each of Driscoll’s blackberries, blueberries, and raspberries
Instructions
- Prepare the Pastry Cream: Heat 1 cup milk with sugar and vanilla. Whisk egg yolks with cornstarch, then combine both mixtures. Boil until thickened, remove from heat, add cream cheese and vanilla. Chill.
- Make the Crust: Combine all crust ingredients, form dough, chill, then roll out and bake tart shells at 325°F for 22-25 minutes.
- Prepare the Topping: Cook ½ cup berries with sugar and cornstarch, cool, then combine with remaining berries.
- Assemble the Tart: Fill tart shells with cream and top with mixed berries. Serve chilled.
Notes
Use fresh berries for the best flavor and texture.
Chill the pastry cream thoroughly before assembling the tart.
Consider garnishing with whipped cream or mint leaves for presentation.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 273 kcal per serving
