If you are craving a dessert that looks as stunning as it tastes, you have to try this Mixed Berry Fruit Tart with Pastry Cream Recipe. It perfectly combines a buttery, flaky crust with a luscious vanilla-infused pastry cream, all topped with a vibrant rainbow of fresh berries. Every bite bursts with fresh, sweet, and tangy flavors balanced by creamy richness and a slight hint of crispness in the crust. This fruit tart is a celebration of colors and textures that will impress guests or treat your family on any special occasion.
Ingredients You’ll Need
Simple ingredients are the heart of this recipe, each playing a crucial role to deliver the ultimate balance of flavor and texture. From the tender crust to the silky pastry cream and the fresh fruit topping, every component tells a delicious story.
- All-purpose flour: The base for that perfectly tender and buttery tart crust.
- Powdered sugar: Adds a touch of sweetness and helps with smooth dough texture.
- Salt: Enhances all the flavors subtly, bringing out the best in each ingredient.
- Unsalted butter: Cold and cubed to create a flaky crust with rich flavor.
- Egg yolk: Binds the crust dough and adds richness.
- Ice water: Keeps the dough together without melting the butter.
- Whole milk and heavy cream: The creamy, smooth foundation of the pastry cream.
- Granulated sugar: Sweetens the pastry cream evenly, balancing tart fruits.
- Vanilla bean or extract: Infuses the cream with aromatic, warm flavor.
- Egg yolks (extra for pastry cream): Create the custardy base with luscious texture.
- Cornstarch: Thickens the pastry cream to just the right consistency.
- Mixed berries (strawberries, kiwi, blueberries, raspberries, blackberries): Bring vibrant colors and fresh, juicy bursts on top.
- Apricot jam or fruit glaze: Adds a shiny finish and gives the tart a beautiful, appetizing look.
How to Make Mixed Berry Fruit Tart with Pastry Cream Recipe
Step 1: Make the Tart Dough
Start by pulsing together flour, powdered sugar, and salt with cold, cubed butter until the mixture turns into coarse crumbs. This process ensures the crust will be tender but flaky. Add egg yolk and ice water in small amounts until the dough just comes together, being careful not to overwork it. Chill the dough wrapped in plastic wrap to let it rest and firm up for a perfect texture.
Step 2: Prepare and Bake the Crust
Roll the chilled dough out on a lightly floured surface and press it into a tart pan with a removable bottom. To avoid a puffed crust, line it with parchment and fill with pie weights or dried beans before baking. After partially baking, remove the weights and parchment to brown the crust fully until it’s golden and crisp. Let it cool completely before adding the filling.
Step 3: Make the Smooth Pastry Cream
In a saucepan, gently heat milk and heavy cream with half the sugar and vanilla until just simmering. Whisk together egg yolks, sugar, and cornstarch separately, then slowly temper the mixture with some hot milk to avoid scrambling. Return everything to the saucepan and cook, whisking constantly until thick and bubbling. Finish by stirring in butter and vanilla extract if you’re using it. Chill until completely cooled for that silky, rich filling.
Step 4: Assemble the Mixed Berry Fruit Tart with Pastry Cream Recipe
Spread the cooled pastry cream evenly within the tart shell. Then, finalize the masterpiece by artfully arranging the sliced strawberries, kiwi, blueberries, raspberries, and blackberries on top in an eye-catching pattern. Warm some apricot jam or fruit glaze and brush it over the fruit for a beautiful glossy finish that seals in freshness.
Step 5: Chill and Serve
Refrigerate the tart for at least 1 to 2 hours to let all the flavors meld and the cream set firmly. This wait is well worth it for the delightful texture and taste when you slice into it and dive in!
How to Serve Mixed Berry Fruit Tart with Pastry Cream Recipe
Garnishes
To elevate your presentation, consider adding a few fresh mint leaves atop the berries for a fresh green contrast. A light dusting of powdered sugar just before serving can also add a lovely touch of sweetness and elegance to the dish.
Side Dishes
This tart pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a spring or summer brunch, serve alongside a fresh fruit salad or a light citrus sorbet to complement the berry flavors.
Creative Ways to Present
Try serving individual slices on pretty dessert plates with a drizzle of berry coulis or balsamic reduction for extra zing. You can also make mini versions of this tart in ramekins or tartlet pans to offer guests personalized portions that are just as impressive.
Make Ahead and Storage
Storing Leftovers
Cover leftover tart tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2 days, but best enjoyed sooner to retain the crispness of the crust and freshness of the fruit.
Freezing
Freezing this tart is not recommended because the crust may become soggy, and the fresh berries lose their texture after thawing. However, you can freeze the tart shell by itself for up to one month and fill it fresh when ready to serve.
Reheating
This tart is best served chilled or at room temperature, so reheating is not necessary. If you prefer, let slices sit out for 15 minutes before serving to soften the pastry cream slightly and enhance the flavor experience.
FAQs
Can I use frozen berries instead of fresh ones?
While you can use frozen berries, fresh berries are highly recommended for this recipe because frozen ones tend to release excess moisture, which can make the tart soggy and less visually appealing. If using frozen, be sure to thaw and drain well before arranging them on the tart.
Is it possible to make the tart crust gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that the texture may differ slightly, but many gluten-free blends yield excellent results when combined with the right amount of butter and gentle handling.
How long does it take to chill the pastry cream properly?
The pastry cream needs about 1 to 2 hours in the refrigerator to cool and set firmly. Chilling ensures it thickens properly and holds the fresh fruit toppings without running or being too soft.
Can I prepare the Mixed Berry Fruit Tart with Pastry Cream Recipe ahead of time for a party?
Yes! You can make the crust and pastry cream up to a day in advance. Assemble and glaze the tart the day you plan to serve to keep the fresh fruits at their peak. This strategy makes hosting much easier and stress-free.
What can I use if I don’t have an apricot jam for glazing?
If apricot jam is not on hand, you can substitute with other clear fruit glazes or even warm a little honey mixed with lemon juice for that beautiful shine on your berries.
Final Thoughts
There is something so rewarding about making a Mixed Berry Fruit Tart with Pastry Cream Recipe from scratch. The way the crisp crust cradles a luscious cream filling and a vibrant bouquet of berries is simply irresistible. Whether for a family dinner, a festive celebration, or a delightful afternoon treat, this tart is sure to become one of your cherished favorites. Give it a try and enjoy every colorful, creamy bite!
Print
Mixed Berry Fruit Tart with Pastry Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic Fruit Tart recipe features a crisp buttery crust filled with smooth, creamy vanilla pastry cream and topped with a vibrant assortment of fresh berries and kiwi. Finished with a glossy apricot glaze, it is a stunning dessert perfect for any occasion, combining a delightful mix of textures and flavors.
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tablespoon ice water (more if needed)
Pastry Cream
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar, divided
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, cubed
Fruit Topping
- 1 cup strawberries, hulled and sliced
- 1 cup kiwi, peeled and sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
Glaze
- 1/4 cup apricot jam or fruit glaze
Instructions
- Make the Dough: In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Form the Dough: Add the egg yolk and ice water; pulse until the dough begins to form. If too dry, add more water, one tablespoon at a time.
- Chill the Dough: Turn the dough onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 30 minutes to 1 hour.
- Preheat Oven: Set oven to 375°F (190°C).
- Roll and Shape Dough: Roll the dough on a lightly floured surface to fit the tart pan. Press evenly into the pan and trim excess.
- Prepare for Blind Baking: Line crust with parchment and fill with pie weights or dried beans.
- Bake Crust: Bake 15 minutes, remove weights and parchment, then bake 8-10 more minutes until golden. Cool completely.
- Make Pastry Cream Base: In a saucepan, combine milk, cream, and half the sugar. Split vanilla bean and scrape seeds into mixture, or add extract later. Heat until just simmering.
- Temper Egg Yolks: Whisk egg yolks with remaining sugar and cornstarch until smooth. Slowly add hot milk mixture while whisking to temper.
- Combine Mixtures: Whisk tempered yolks back into saucepan with remaining milk mixture.
- Cook Pastry Cream: Heat over medium, whisking constantly until thickened and bubbling, about 2-3 minutes.
- Finish Pastry Cream: Remove from heat, whisk in butter and vanilla extract if using. Cool for 10-15 minutes, then refrigerate until chilled.
- Assemble Tart: Spread chilled pastry cream evenly over tart crust.
- Add Fruit: Arrange strawberries, kiwi, blueberries, raspberries, and blackberries over the cream decoratively.
- Apply Glaze: Heat apricot jam or fruit glaze over low heat until liquid; brush over the fruit for shine.
- Chill Tart: Refrigerate tart for 1-2 hours to set before slicing and serving.
Notes
- Use a tart pan with a removable bottom for easy removal and presentation.
- Be careful not to overwork the dough to keep the crust tender and flaky.
- If you don’t have pie weights, dried beans or rice can be used during blind baking.
- Make sure to temper the egg yolks slowly to avoid scrambling when making pastry cream.
- Glazing the fruit helps retain its freshness and gives a beautiful glossy finish.
- The tartcream and crust should both be completely cooled before assembly to ensure proper texture.
