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.
 
A colorful berry tart on a white plate
 
 
 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.
 
A closeup showing the colorful kiwi, strawberries, blackberries and raspberries
 

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.
 

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 side view of the crust with the fruit topping

 
 

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Yield: 8 slices

Berry Custard Tart

The tart from overhead

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

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

Ingredients

For the pastry:

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

For the filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • Kiwi, blackberries, strawberries and raspberries

Instructions

For the pastry:

  1. Preheat oven to 425 degrees F.
  2. In a small bowl mix the egg yolk, water and vanilla extract. Set aside.
  3. Add the flour, sugar, salt and butter in a food processor.
  4. Pulse until small crumbs are formed.
  5. 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.
  6. Remove the dough and wrap in plastic wrap for 10-15 minutes, or up to 24 hours in the refrigerator.
  7. 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.
  8. 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.
  9. Prick the entire dough with a fork evenly to prevent the dough bubbling.
  10. Bake for 10-15 minutes or until golden brown.
  11. 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.
  3. Stir the cornstarch into the eggs until smooth.
  4. Whisk 1/3 cup of the hot milk into the egg mixture. This will temper the eggs and stop them from curdling or cooking.
  5. Add the rest of the milk slowly to the egg mixture while whisking.
  6. 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.
  7. Once the custard has thickened, remove from the heat.
  8. Stir in the the vanilla and mix until well incorporated.
  9. 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.
  10. Add the cooled custard to the cooled tart shell and smooth the top and spread to the edges.
  11. Top with the berries.

Nutrition Information

Yield

8

Serving Size

1 slice

Amount Per Serving Calories 376Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 137mgSodium 287mgCarbohydrates 45gFiber 1gSugar 26gProtein 9g