Mixed Berry Tart
Sweet Tarts

Mixed Berry Tart with Creme Patisserie


Mixed Berry Tart with creme Patisserie

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people



  • 1 1/2 cups plain flour
  • 1/3 cup icing sugar
  • 125 grams butter chilled, chopped
  • 1 egg
  • 2 tsp chilled water

Creme Patisserie

  • 4 egg yolks
  • 1 1/2 cups milk
  • 1/2 cup caster sugar
  • 1/4 cup cornstarch
  • 2 tsp vanilla extract
  • 2 tbsp butter
  • fresh berries decorate top of tart.



  • Place flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and water and process until mixture just comes together. Turn on to a lightly floured surface and knead until just smooth. Shape into a disc and cover with cling wrap. Place in the fridge for 30 minutes to rest.
  • Roll out the pastry onto a lightly floured surface to 3 mm thick circles. Line 4 small tart cases with removable bottoms. Line tart cases. Trim edges. Rest in fridge for 30 minutes.
  • Preheat oven to 200 C. Take tart cases from the fridge. Cut out a circle of baking paper and add baking beans and blind bake for 10 minutes. Remove weights and paper and bake for 10 minutes or until just golden.

Creme Patisserie

  • Cream egg yolks, sugar and cornstarch together. Heat milk in a saucepan, bring to the boil. Remove from heat and add little at a time to the egg mixture, until all incorporated. Return egg mixture back to the saucepan and stirring with a whisk continuously on medium heat until creme patisserie is thick. Remove from heat and add vanilla, then add butter and mix until butter is melted. Pour into a clean container and cover with cling wrap and allow to cool completely.
  • Assembling tart. Have fresh berries ready. Add creme patisserie to tart case and smooth top. Decorate top with what ever fresh berries you have.

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