Berries and Cream Tart
Snow just started falling, and here I am, dreaming of Spring’s warm breeze and delicious berry desserts like this fantastic tart.
Tarts are one of my go-to desserts for dinner parties, brunch with the girls, and springtime picnics. They are perfect for making ahead and can be finished right before serving. For this tart, in particular, I made a classic shortbread crust, then filled it with a Vanilla Bean Pastry Cream, and finished with fresh Berries.
The flavor profile is subtle and balanced, a firm and crisp cookie crust followed by a velvety cream then finished with a burst of flavor from the fresh berries; it is simply the perfect bite.
Now tell me, who doesn’t love a good Tart? Let’s go make one!
Jump to Recipe
This no-fuss shortbread crust takes only a few minutes to make and only three ingredients. It is buttery, crisp, and the perfect vessel for the pastry cream. Because of its cookie-like consistency, the crust will hold its crisp texture for a few days when stored at room temperature.
Now let’s talk Pastry Cream. This worldwide known beauty has been described as the most luxurious cream on the planet, with words like velvety, rich, creamy, silky-smooth used to describe its texture and flavor. Traditional Creme Patissiere is flavored with vanilla beans, but you can go ahead and change it up a bit by adding your favorite flavor. Use this cream to fill cakes, cupcakes, pastries, or serve it with fresh baked butter cookies. Or follow this recipe and enjoy it in the form of a delicious, beautiful, fresh berries tart.
Here are a few things to consider when making a tart:
- Remember that you can bake the shell ahead of time and store it at room temperature for at least two days.
- The Pastry Cream can also be made ahead and refrigerate for one to two days.
- Add the berries to the tart right before serving. Fresh berries tend to “sweat” into the custard if placed ahead of time.
- Add a few sprigs of mint for an extra pop of color
Berries and Cream Tart
Ingredients
Short Bread Tart
- 4 oz unsalted butter (1stick)
- ⅓ cup granulated sugar
- 1 tsp vanilla exctract
- 1 pinch salt
- 1 cup plus 2 tbsp A/P flour
Vanilla Bean Pastry Cream
- 1 vanilla bean you can use vanilla bean paste or vanilla extract
- 2 cups whole milk
- ½ cup granulated sugar
- 4 egg yolks
- 3 tbsp corn starch
- 1 tbsp vanilla custard powder
- 2 tbsp salted butter
Instructions
Shortbread Crust
- Preheat the oven to 350°F
- Add all your ingredients to the the bowl of your stand mixer, fitted with the paddle attachment. Mix all the ingredients until a crumbly texture starts to form.
- With slightly wet hands, transfer the dough to the baking pan and start spreading it. Make sure to cover the edges then the center of the pan.
- Once you have pressed the dough into the baking pan, start poking the base of the tart with a fork.
- Bake at 350°F in the middle rack of your oven for approximately 20 to 30 minutes. or until lightly golden.
- Let it cool down to room temperature before adding the cream.
Vanilla Bean Pastry Cream
- Split the vanilla bean in half lengthwise using a small knife and scrape the seeds into a medium-sized saucepan. Pour in the milk and drop the bean pod into the saucepan. Bring to a slow boil.
- In a separate bowl, whisk the egg yolks, sugar, corn starch and custard powder until smooth and creamy. (This will take some good arm work.)
- Pour half of the boiling hot milk into the egg mixture and whisk vigorously. Then add the egg mixture back into the saucepan with the remaining milk.
- Take out the vanilla bean and begin to whisk over low hear until the mix thickens and starts to bubble. This will take about five minutes.
- Once it has thicken, add the butter and continue to whisk until it melts into the cream.
- Transfer the cream to bowl and cover the surface with plastic wrap. The wrap need to be touching the cream. This prevents a crust or skin from forming on the surface of the cream.
- Allow to cool before adding it to the shell.