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Mixed Berry Tart Recipe

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4.3 from 78 reviews

This Mixed Berry Tart features a delicate, buttery pâte sucrée crust filled with a luscious diplomat cream made from vanilla pastry cream combined with whipped cream, topped with a vibrant assortment of fresh strawberries, raspberries, blackberries, and blueberries. The tart is finished with a shiny fruit glaze that enhances the berries' natural sweetness. Perfect for an elegant dessert or special occasion, this tart balances a crisp texture with creamy richness and fresh fruity brightness.

Ingredients

For the Tart Shell (Pâte Sucrée):

  • 1 ¼ cups all-purpose flour
  • 1 ½ tablespoons sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter (1 stick), cold and cut into small pieces
  • 1 large egg yolk, lightly beaten
  • 2 tablespoons ice water (plus more if needed)

For the Pastry Cream Filling:

  • 2 cups whole milk
  • 4 large egg yolks
  • 3 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons salted butter
  • 1-2 teaspoons gelatin powder (one envelope contains about 3 teaspoons)

For the Whipped Cream:

  • ½ cup heavy cream (whipped to stiff peaks, approximately 1 cup whipped cream)

For the Topping and Glaze:

  • 4 cups fresh mixed berries (strawberries, raspberries, blackberries, and blueberries)
  • ¼ cup seedless strawberry or raspberry jelly

Instructions

  1. Prepare the Tart Shell (Pâte Sucrée): In a food processor, combine the flour, sugar, and salt. Add cold butter pieces and pulse until the mixture resembles small pebbles. Whisk together the egg yolk and ice water, then pour into the processor while running until the dough pulls together slightly. Turn dough onto parchment or plastic, form a mound, wrap tightly, flatten into a disc, and chill for at least 1 hour or up to 2 days.
  2. Roll and Bake Tart Shell: Roll chilled dough into a ¼-inch thick round and fit into a 9-inch tart pan, trimming excess dough by slicing or rolling a rolling pin over the top edge. Prick the base with a fork, line with parchment paper, and fill with pie weights or dry beans. Chill for 30 minutes. Preheat oven to 350°F (175°C). Bake tart shell with weights for 20-30 minutes until golden, remove weights and parchment, and bake another 10 minutes until the shell is fully golden and pulls slightly from edges. Let cool completely.
  3. Prepare Gelatin: Place 1 teaspoon gelatin powder in a microwave-safe bowl with a couple tablespoons of water, stir, and let set for 5 minutes. Microwave for 10-15 seconds until liquefied and set aside.
  4. Make Pastry Cream: In a medium saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Heat over medium heat, whisking constantly until mixture reaches a gentle boil. Continue cooking and whisking for 3 minutes until thickened. Remove from heat, whisk in vanilla and butter. Stir the liquefied gelatin into the warm pastry cream evenly. Transfer to a bowl, cover loosely with plastic wrap pressed to surface to prevent skin formation, and chill for 1-2 hours.
  5. Whip Heavy Cream: Whisk heavy cream until stiff peaks form.
  6. Make Diplomat Cream: Loosen chilled pastry cream with a whisk, then gently fold whipped cream into it until well combined.
  7. Prepare Berries: Rinse mixed berries and pat dry thoroughly with paper towels.
  8. Assemble Tart: Spoon diplomat cream into the cooled tart shell up to just below the edge. Chill assembled tart in the refrigerator for several hours to set.
  9. Add Berries and Glaze: Arrange dried berries decoratively on top of the diplomat cream. Warm seedless jelly in the microwave for 15-30 seconds until liquid and brush gently over the berries to glaze, taking care not to let excess jelly drip onto the crust or cream.
  10. Serve and Store: Keep the tart refrigerated until serving. Enjoy chilled for the best texture and flavor.

Notes

  • Ensure the butter is very cold for a tender, flaky tart crust.
  • Chilling the dough discs before rolling and baking helps prevent shrinkage during baking.
  • Using pie weights or dry beans prevents the tart shell from puffing up while baking.
  • Applying plastic wrap directly to the pastry cream prevents an unpleasant skin from forming.
  • Lightly fold whipped cream into pastry cream to retain airy texture in the diplomat cream.
  • Make sure berries are thoroughly dried before placing on tart to avoid sogginess.
  • You can substitute the gelatin with agar-agar, though this may slightly change texture.
  • The tart is best eaten within 2 days of assembly for optimal freshness.

Find it online: https://recipethrive.com/mixed-berry-tart-recipe/