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Fresh Berry Tart with Vanilla Pastry Cream

Elina James
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Course Desserts
Cuisine French
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Tart Crust (Pâte Sucrée)
  • 1 ¼ cups all-purpose flour
  • ½ cup (1 stick) unsalted butter, cold u0026 cubed
  • ¼ cup powdered sugar
  • 1 large egg yolk
  • 1–2 tbsp cold water (if needed)
  • Pinch of salt
  • For the Vanilla Pastry Cream
  • 2 cups whole milk
  • ¼ cup granulated sugar
  • 3 large egg yolks
  • 2 tbsp cornstarch
  • 1 tbsp unsalted butter
  • 2 tsp vanilla extract or vanilla bean paste
  • For the Berry Topping
  • 1 ½–2 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
  • 2 tbsp apricot jam or neutral glaze (optional, for shine)

Instructions
 

  • Make the Tart Shell : Combine Dry Ingredients : Pulse flour, powdered sugar u0026 salt in a food processor. Add Butter : Pulse until sandy crumbs form. Add Egg Yolk : Pulse until dough starts clumping. Add water if needed. Chill Doug : Shape into a disc, wrap, and chill 30 minutes.Blind Bake : Press dough into tart pan ,Prick with fork, line with parchment weights ,Bake at 375°F (190°C) for 15 min ,Remove weights u0026 bake 5 min more ,Cool completely.
  • Make the Vanilla Pastry Cream : Heat milk until steamin , Whisk sugar, egg yolks cornstarch in a bowl, Temper: slowly pour hot milk into egg mixture while whisking,4️Return to saucepan; cook until thick, whisking constantly, Remove from heat → add butter u0026 vanilla, Cover surface with plastic wrap (no skin) → chill fully
  • Assemble the Tart : Spread cooled pastry cream evenly into crust, Arrange fresh berries in beautiful patterns, Warm jam slightly u0026 brush berries for glossy bakery-style finish, Chill 30–45 minutes before slicing