Description
This Mixed Berry Tart features a buttery, flaky pâte sucrée crust filled with a luscious vanilla pastry cream blended with whipped cream, topped with an assortment of fresh mixed berries and a glossy fruit glaze. Perfect for a refreshing dessert that balances sweet, tart, and creamy flavors, this elegant tart is ideal for special occasions or a sophisticated everyday treat.
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 Diplomat Cream:
- ½ cup heavy cream, whipped (approximately 1 cup whipped cream)
Topping and Glaze:
- 4 cups fresh mixed berries (strawberries, raspberries, blackberries, and blueberries)
- ¼ cup strawberry or raspberry jelly (seedless)
Instructions
- Prepare the Tart Shell: In a food processor, combine flour, sugar, and salt. Add cold butter pieces and pulse until mixture resembles small pebbles. Whisk egg yolk and ice water together, then slowly pour into food processor while running until dough just comes together. Turn dough onto parchment or plastic wrap, form a mound, wrap tightly as a disc, and chill 1 hour to 2 days.
- Roll and Shape Dough: Remove chilled dough, roll to ¼-inch thickness into a round. Fit into a 9-inch tart pan, pressing dough up the sides and trimming excess with a knife or rolling pin. Prick bottom with fork. Line with parchment and fill with pie weights or dry beans. Chill 30 minutes.
- Bake Tart Shell: Preheat oven to 350°F (175°C). Bake tart shell with weights for 20-30 minutes until edges start to turn golden. Remove weights and parchment, continue baking 10 more minutes until shell is golden all over and pulling slightly away from pan edges. Cool completely.
- Prepare Gelatin: Place 1 teaspoon gelatin powder in a microwave-safe bowl, add a few tablespoons of water, stir, and let set for 5 minutes.
- Make Pastry Cream: In a medium saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Cook over medium heat, whisking constantly until mixture boils gently. Once boiling, cook and whisk for 3 more minutes until thickened. Remove from heat, whisk in vanilla extract and butter.
- Dissolve Gelatin: Microwave gelatin mixture 10-15 seconds until liquified. Stir into warm pastry cream thoroughly, then transfer to bowl and cover surface with plastic wrap. Chill 1-2 hours until set.
- Fold in Whipped Cream: Whisk heavy cream to stiff peaks. Remove chilled pastry cream and loosen with a whisk, then gently fold in whipped cream to create diplomat cream filling.
- Prepare Berries and Assemble: Rinse and dry berries completely. Spoon diplomat cream into cooled tart shell to just below rim. Refrigerate for several hours to set.
- Top and Glaze: Arrange mixed berries attractively on top of filling. Warm the seedless jelly in microwave 15-30 seconds until liquid, then brush gently over berries for a shiny glaze, taking care to avoid dripping on crust or filling.
- Serve: Keep tart refrigerated until serving for best texture and freshness.
Notes
- Chilling dough before rolling helps prevent shrinking during baking.
- Use pie weights or dry beans to avoid puffing of the crust during blind baking.
- Ensure berries are dry before arranging to prevent soggy tart.
- Gelatin helps stabilize the filling for a smooth, sliceable texture.
- Tart can be made a day ahead and stored covered in refrigerator.
