Berry Medley Tart: A Delicious Dessert

 

Berry Medley Tart is a delightfully crisp and buttery tart filled with a luscious vanilla pastry cream and topped with a vibrant mix of fresh berries.

It’s not overly sweet, making it a perfect dessert for any occasion. If you’re looking for a light & refreshing treat that’s not too heavy, you’ve come to the right place. When you make a tender tart crust and pair it with a smooth, creamy filling and a medley of juicy berries, you get the perfect tart. The addition of a berry glaze just sends it over the top. I’ve really been in the mood for a summery treat, and this dreamy tart reminds me of warm, sunny days. Not a fan of mixed berries? Don’t worry, it’s still delicious with any fruit you prefer.

Kitchen Equipment Needed:

• Tart pan (9-inch)
• Mixing bowls
• Whisk
• Saucepan
• Rolling pin
• Baking sheet
• Parchment paper
• Pie weights or dried beans
• Cooling rack

Ingredients:

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Vanilla Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Berry Topping:

• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup fresh blackberries

For the Berry Glaze:

• 1/4 cup strawberry or apricot jam
• 1 tablespoon water

Directions:

1. Prepare the Tart Crust:
   • In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
   • Add the egg yolk and ice water, one tablespoon at a time, mixing just until the dough comes together.
   • Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   • Preheat your oven to 375°F (190°C).
   • Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork.
   • Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes or until golden brown. Allow the crust to cool completely.
2. Make the Vanilla Pastry Cream:
   • In a saucepan, heat the milk over medium heat until it begins to simmer.
   • In a mixing bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth.
   • Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
   • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat and stir in the vanilla extract and butter.
   • Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled.
3. Assemble the Tart:
   • Once the tart crust and pastry cream are completely cool, spread the pastry cream evenly in the tart shell.
   • Arrange the fresh berries on top of the pastry cream in a decorative pattern.
4. Prepare the Berry Glaze:
   • In a small saucepan, heat the jam and water over medium heat until melted and smooth. Remove from heat and let cool slightly.
   • Brush the glaze over the berries to give them a beautiful shine.
5. Serve:
   • Allow the tart to set for a few minutes before slicing and serving. Enjoy this refreshing Berry Medley Tart as a perfect dessert for any occasion!