Buttery Berry Custard Tart (Printable Version)
# What You'll Need:
→ Crust
01 -
1½ cups all-purpose flour
02 -
½ cup salted butter, chilled and cubed
03 -
¼ cup granulated sugar
04 -
1 large egg yolk
05 -
2 tablespoons ice water
→ Filling
06 -
2 cups vanilla custard, store-bought or homemade
07 -
1½ cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
# Step-by-Step Directions:
01 -
Preheat your oven to 375°F (190°C).
02 -
Combine the flour, butter, and sugar in a food processor and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together. If the dough is too dry, add 1-2 tablespoons of cold water.
03 -
Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork and chill in the refrigerator for 15 minutes.
04 -
Bake the crust for 12-15 minutes, or until lightly golden brown. Let it cool completely on a wire rack.
05 -
Once the crust is cooled, spread the vanilla custard evenly over the crust.
06 -
Arrange the mixed berries on top of the custard.
07 -
For a shiny finish, brush warmed apricot jam over the berries using a pastry brush, ensuring each berry is covered with a thin layer.
08 -
Refrigerate the tart for at least 30 minutes before serving.
# Helpful Notes:
01 -
Ensure that the custard is completely cooled before filling the tart shell to prevent a soggy crust.
02 -
Feel free to use store-bought pie crust or graham cracker crust if you're short on time.
03 -
This tart is versatile! Use a mix of seasonal berries or your favorite fruits for topping.
04 -
You can prepare the crust and custard a day in advance. Assemble with berries just before serving for maximum freshness.