Berry Custard Tart starts with a buttery crust filled with delicious English custard and topped with fresh berries. A  great platform to showcase the gorgeous fruit of the season. When I think of spring, I think of colorful fruit and berries.

Red, black and green fruit on top of a berry custard tart

With an impressive presentation, this berry custard tart is perfect to serve for entertaining or just a casual Sunday dinner. It can be made ahead and refrigerated until ready to serve.  Your dinner guests will think you worked in the kitchen for hours.

The tart viewed from overhead with berries around

Crust tips

Before baking the tart shell, it is important to note a couple of things so you end up with the best crust possible. Firstly, chill the crust in the fridge to prevent shrinking during baking. Then, the tart crust will be ‘blind baked’. This just means that the dough is cooked and browned before the shell is filled.

How long can a fruit tart sit out?

Any fruit tart or pie can be stored at room temperature for 1-2 days. Because this tart has the custard, I would refrigerate after 1 day.
Red, black and green fruit on top of a berry custard tart

Can a fruit tart be made the night before?

Yes! In fact I would recommend it to give yourself time to prepare any other food.
A perfectly golden crust filled with custard and topped with berry fruit and kiwi

If you’ve tried this Berry Custard Tart or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

Yield: 8 slices

Berry Custard Tart

A custard tart decorated with colorful berries and kiwi

A buttery crust filled with thick custard and topped with fresh berries.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


For the pastry:

  • 1 egg yolk, cold
  • 2 tablespoons very cold water
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (180 grams) all-purpose flour
  • 1/3 cup (66 grams) sugar
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, cold, cut into cubes

For the filling:

  • 2 cups (472 ml) whole milk
  • 1/2 cup (100 grams) granulated sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup (30 grams) cornstarch
  • 1 teaspoon vanilla extract
  • Kiwi, blackberries, strawberries and raspberries


For the pastry:

  1. Preheat oven to 425°F/220°C.
  2. In a small bowl mix the egg yolk, water and vanilla extract. Set aside.
  3. Add the flour, sugar, salt and butter to a food processor. Pulse until small crumbs are formed. With the food processor running, add the egg and water mixture through the feed tube until it comes together in a ball. If it seems like it is not coming together, drizzle in a small amount of cold water until it forms a ball. Remove the dough and wrap in plastic wrap for 10-15 minutes, or up to 24 hours in the refrigerator.
  4. Using a piece of parchment paper larger than the tart pan, lightly flour the paper and roll out the dough using a rolling pin until you get a circle that is slightly larger than your tart pan.
  5. Lift the dough using the parchment paper and lay the dough into the tart pan and it press up the sides. Use a rolling pin over the pan to cut off excess dough. Prick the entire dough with a fork evenly to prevent the dough bubbling. Bake for 10-15 minutes or until golden brown.
  6. Set aside and allow to cool.

For the filling:

  1. In a medium saucepan, stir together the milk and sugar over medium heat bring to a boil.
  2. While the milk is coming to a boil, in a mixing bowl, whisk together the egg yolks and egg. Stir the cornstarch into the eggs until smooth. Whisk 1/3 cup of the hot milk into the egg mixture. This will temper the eggs and stop them from curdling or cooking. Add the rest of the milk slowly to the egg mixture while whisking.
  3. Return the mixture to the saucepan over low heat stir the mixture constantly stirring so the eggs don't burn on the bottom of the pan, until thickened. Once the custard has thickened, remove from the heat. Stir in the the vanilla and mix until well incorporated. Transfer the custard into a glass storage dish and put plastic wrap directly on top of the custard to prevent a skin. Cover with a lid and refrigerate until ready to use. Can last up to 1 week refrigerated.
  4. Add the cooled custard to the cooled tart shell and smooth the top and spread to the edges. Top with the berries.

Nutrition Information



Serving Size

1 slice

Amount Per Serving Calories 254Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 130mgSodium 157mgCarbohydrates 21gFiber 1gSugar 2gProtein 7g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.