Berry Tart
This berry tart has a shortcrust pastry base, filled with an almond milk vanilla custard, and topped with fresh berries—a perfect summer treat.
Ingredients
For the pastry
- 2 cups all purpose flour
- pinch salt
- 8 tbsp butter (1 stick)
- 2-3 tbsp very cold water
For the pastry cream / custard
- 2 cups almond milk
- 6 tbsp sugar
- 3 tbsp cornstarch
- 1 1/2 tbsp vanilla
- 3 large egg yolks
- 1 egg
- 3 tbsp unsalted butter
For the toppings
- blueberries
- raspberries
- strawberries
- 1 cup heavy whipping cream, whipped (optional)
Instructions
For the pastry
- In a large bowl, combine the flour, salt, and butter.
- Using your fingertips (or a pastry cutter), rub the butter and flour together until it looks like breadcrumbs.
- Add the very cold water and use a cold knife to combine. If the dough is too dry, add an additional 1 tbsp of cold water at a time.
- Shape the dough into a ball and wrap with plastic wrap. Chill for 30 minutes before using.
- On a lightly floured surface, roll the dough out to 1/8 inch thick and larger than your tart pan.
- Line the tart pan with the dough, making sure it is flush against the bottom and sides.
- Trim the excess dough by taking your rolling pin along the top of the tin.
- Use a fork and poke the bottom of the pastry dough repeatedly.
- Fill the pastry shell with pie weights (or rice or beans) to prevent the dough from rising while it bakes.
- Bake at 350 for 25 minutes or until the pastry shell is a light golden brown.
For the pastry cream / custard
- Heat the almond milk on the stove until almost boiled, stirring frequently.
- In a separate, large bowl, whisk together the egg yolks, egg, sugar, cornstarch, and vanilla.
- Once the milk is heated, slowly add the hot milk to the egg mixture while whisking continually. By adding it slowly, you are slowly heating the eggs and preventing them from scrambling.
- Pour the mixture back into the sauce pan and cook over medium heat until custard is thick and starts to bubble (about 10-15 minutes), stirring constantly.
- Once thickened, add the butter and stir until butter is melted into the custard.
- Place in a bowl and cover with plastic wrap. Let it cool on the counter for about 15 minutes before placing it into the fridge. Chill in the fridge for at least 3 hours or overnight.
Assembly
- Once the pastry shell is completely cooled, fill will the pastry cream / vanilla custard.
- Top with fresh berries. Arrange them however you'd like!
- Optional: Add a layer of homemade whipped cream before adding the fruit.
Notes
If using dairy milk (2% or above), reduce the cornstarch to 2 1/2 tablespoons.
This recipe can be made into tartlets as well. You'll yield about 10-12 tartlets.