This berry tart is a decadent dessert featuring a shortbread tart crust, smooth white chocolate custard and a fresh combination of berries.
Spring and summer are just around the corner, my favorite time of year to indulge my sweet tooth with seasonal treats like strawberry cheesecake, sourdough blueberry cobbler, sourdough strawberry shortcake, and this mixed berry tart.
This recipe is surprisingly easy to create and makes for the most delicious dessert. It features a simple shortbread crust that presses into the pan, so there is no need for fussy pastry crust or a rolling pin.
It is then topped with fresh summer berries that have a tartness to balance out the sweetness of the white chocolate custard filling inside the shell. Serve this at your next dinner party with homemade whipped cream to really take it over the top and leave everyone wanting another slice. I promise you are going to want to add this one to your must bake list for spring!
Why You’ll Love This Recipe
Delicious and beautiful – This tart recipe is not only a show stopping, beautiful dessert, but it is also bursting with sweetness from the berry mixture and rich flavor from the buttery crust that is so delicious.
Perfect for a gathering – If you have a warm weather party or get together on the calendar, whip up this tart that is sure to impress and be a crowd pleaser!
In season fruit – This is the perfect treat to take advantage of all those fresh berries in season during the warmer months found at your local farmer’s markets and U-pick farms.
Ingredients
Vanilla extract – Making your own homemade vanilla extract is so easy and will take any sweet treat to the next level! Plus it is so easy to make with only two ingredients!
White chocolate chips – Some chocolate chips contain stabilizers that prevent them from melting and incorporating smoothly. Check the ingredients and avoid chips with lecithin or hydrogenated oils. You can also opt for white chocolate melting wafers to ensure a smooth melt into the custard.
Jam – I used strawberry jam thinned with water to give the berries shine, but any flavor such as blueberry or raspberry jam will also work.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make a Berry Tart
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a medium bowl, whisk together the flour, cornstarch, powdered sugar, and a pinch of salt. Add the softened butter and egg yolk, and work them in with your hands until the dough comes together smoothly.
Step 2: Use about half of the tart dough to press evenly into the bottom of a tart pan, then use the remaining dough to line the sides of the pan, taking your time to make it uniform and well-pressed.
Step 3: Bake for 15 minutes. Remove from the oven and allow it to cool completely on a wire rack. If the crust puffs up in the oven, gently press the bottom of the crust down with the bottom of a flat glass.
Step 4: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk and egg yolks, whisking until fully combined. Heat over medium heat, stirring constantly, and bring to a gentle boil. Once simmering, continue to stir frequently until custard thickens and then set a timer for 2 minutes to continue simmering to ensure that the cornstarch is fully activated.
Step 5: Pour the custard through a fine-mesh strainer into a heatproof bowl. Immediately stir in the white chocolate chips, butter, and vanilla extract until smooth and fully melted.
Pour the custard into the cooled tart shell. Transfer the tart to the fridge and chill for at least 6 hours, preferably overnight, until fully set.
Step 6: Just before serving, top the custard with sliced strawberries, blueberries, and raspberries. If desired, use a pastry brush to lightly brush the berries with thinned strawberry jam to give them a glossy finish.
Serve immediately.
Tips
- Making sure your ingredients for the custard are room temperature will help them to incorporate more smoothly.
- Straining the custard removes any small cooked bits and ensures a perfectly smooth texture.
- Fresh berries on top add a subtle acidity that balances the richness of the custard.
- Make sure the custard is thick enough before chilling; a slightly thinner custard may not hold the berries well.
Recipe FAQs
This delicious tart is filled with a white chocolate custard, which balances the tartness of the berries beautifully.
The best fruit for this tart are fresh berries that are in season.
A small amount of strawberry jam thinned with a bit of water gives the berry filling its pretty shine.
Store this berry tart in the refrigerator covered loosely with plastic wrap for two to three days. This keeps the tart fresh while avoiding a soggy crust.
More Dessert Recipes from the Farmhouse
- Whole Wheat Flour Brownies with Freshly Milled Flour
- Easy One Bowl Lemon Olive Oil Cake Recipe
- How To Make The Best Strawberry Cheesecake
- Homemade Sourdough Oatmeal Cream Pies
- Easy Hand Pies
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Triple Berry Tart With White Chocolate Custard
Equipment
Ingredients
Shortbread Crust
- 1 ¼ cup all purpose flour, 175 grams
- 1 tablespoon cornstarch
- ½ cup powdered sugar, 60 grams
- Pinch of salt
- ½ cup softened butter, 113 grams
- 1 egg yolk
White Chocolate Custard
- ⅓ cup white sugar, 64 grams
- 4 tablespoons cornstarch
- Pinch of salt
- 2 cups milk, 488 grams
- 5 egg yolks
- 1 teaspoon vanilla extract
- ¾ cup white chocolate chips, 132 grams
- 2 tablespoons butter
Berry Topping
- Strawberry jam thinned with water to brush on the berries for them to shine, optional
- 8 ounces strawberries
- 3 ounces blueberries
- 3 ounces raspberries
- 1 tablespoon of jam
- 1 teaspoon of water
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a medium bowl, whisk together the flour, cornstarch, powdered sugar, and a pinch of salt. Add the softened butter and egg yolk, and work them in with your hands until the dough comes together smoothly.
- Use about half of the tart dough to press evenly into the bottom of a tart pan, then use the remaining dough to line the sides of the pan, taking your time to make it uniform and well-pressed.
- Bake for 15 minutes. Remove from the oven and allow it to cool completely on a wire rack. If the crust puffs up in the oven, gently press the bottom of the crust down with the bottom of a flat glass.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk and egg yolks, whisking until fully combined. Heat over medium heat, stirring constantly, and bring to a gentle boil. Once simmering, continue to stir frequently until custard thickens and then set a timer for 2 minutes to continue simmering to ensure that the cornstarch is fully activated.
- Pour the custard through a fine-mesh strainer into a heatproof bowl. Immediately stir in the white chocolate chips, butter, and vanilla extract until smooth and fully melted.
- Pour the custard into the cooled tart shell. Transfer the tart to the fridge and chill for at least 6 hours, preferably overnight, until fully set.
- Just before serving, top the custard with sliced strawberries, blueberries, and raspberries. If desired, use a pastry brush to lightly brush the berries with thinned strawberry jam to give them a glossy finish.
- Serve immediately.
Notes
- Making sure your ingredients for the custard are room temperature will help them to incorporate more smoothly.
- Straining the custard removes any small cooked bits and ensures a perfectly smooth texture.
- Fresh berries on top add a subtle acidity that balances the richness of the custard.
- Make sure the custard is thick enough before chilling; a slightly thinner custard may not hold the berries well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
