Mary Berry Crème Pâtissière Tart

Introduction

The Mary Berry Crème Pâtissière Tart is a timeless French-inspired dessert that combines a crisp, buttery shortcrust pastry with a rich, velvety crème pâtissière and a beautiful array of fresh fruits. This elegant tart delivers the perfect harmony of textures and flavors—flaky pastry, silky custard, and the natural sweetness of berries or seasonal fruits.

I still remember the first time I made this for a family gathering. The moment I placed it on the table, everyone admired its vibrant, glossy topping, and the first bite was pure bliss. The balance of the creamy filling with the crisp pastry and juicy fruit makes it a standout dessert for any occasion.

One of the best things about this tart is its versatility. You can keep it classic with strawberries, raspberries, and blueberries, or switch it up with tropical fruits like mango and kiwi. Whether you’re preparing it for an afternoon tea, a special celebration, or just because you love a good pastry, this tart is guaranteed to impress and delight!

Perfect for:

• Elegant dinner parties
• Afternoon tea
• Family gatherings
• Holiday celebrations
• Dessert lovers

Why You’ll Love This Mary Berry Crème Pâtissière Tart

Here’s why the Mary Berry Crème Pâtissière Tart is a must-try:

• Crisp and Buttery Pastry: The homemade shortcrust pastry provides the perfect crisp base to complement the creamy filling.
• Lush, Velvety Crème Pâtissière: This rich and silky custard is infused with vanilla for an indulgent taste.
• Beautiful Presentation: The colorful fruit topping makes this tart visually stunning, making it ideal for special occasions.
• Perfectly Balanced Flavors: The delicate sweetness of the custard pairs wonderfully with the slight tartness of fresh fruit.
• Versatile and Customizable: You can experiment with different fruits and garnishes to suit your preference.

Preparation and Cooking Time

• Total Time: 2 hours
• Preparation Time: 40 minutes
• Chilling Time: 30 minutes
• Cooking Time: 40 minutes
• Servings: 8-10 slices
• Calories per serving: Approximately 300-350 calories
• Key Nutrients: Protein: 5g, Carbs: 40g, Fat: 15g

Ingredients

Gather these ingredients to make your Mary Berry Crème Pâtissière Tart:

For the Pastry:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• 2 tablespoons cold water

Crème Pâtissière:

• 2 cups (500ml) whole milk
• 1 vanilla bean or 1 teaspoon vanilla extract
• 4 large egg yolks
• ¼ cup (50g) granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour

Topping:

• 1 cup fresh strawberries, halved
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 2 tablespoons apricot jam (for glaze)
• 1 tablespoon water

Ingredient Highlights

• Shortcrust Pastry: This simple pastry is crisp and buttery, forming a sturdy yet delicate base for the tart.
• Crème Pâtissière: This French custard is silky and rich, providing a luxurious contrast to the crisp pastry.
• Fresh Fruit: A mix of berries or other seasonal fruits adds natural sweetness and vibrant color.
• Apricot Glaze: This creates a beautiful shine on the fruit topping and helps preserve freshness.

Step-by-Step Instructions

Here’s how to make the Mary Berry Crème Pâtissière Tart:

Prepare the Pastry:

1. Make the Dough: In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar.
2. Add Liquid Ingredients: Mix the egg yolk with cold water and add it to the flour mixture. Stir until the dough starts to come together.
3. Knead and Chill: Gently knead the dough on a floured surface until smooth. Wrap in plastic wrap and chill for 30 minutes.
4. Preheat the Oven: Preheat your oven to 375°F (190°C).
5. Roll and Line the Tart Pan: Roll out the chilled dough and press it into a 9-inch tart pan. Trim any excess dough. Prick the base with a fork.
6. Blind Bake: Line the tart shell with parchment paper and fill with baking beans or dried beans. Bake for 15 minutes, then remove the beans and bake for another 10-12 minutes, until golden. Let cool.

Prepare the Crème Pâtissière:

7. Heat the Milk: In a saucepan, heat the milk with the vanilla bean (if using) until it starts to steam. Remove from heat.
8. Whisk the Egg Yolks and Sugar: In a bowl, whisk the egg yolks, sugar, cornstarch, and flour until smooth.
9. Temper the Eggs: Gradually pour the warm milk into the egg mixture while whisking constantly.
10. Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract (if using).
11. Cool the Custard: Transfer to a bowl, cover with plastic wrap touching the surface, and chill.

Assemble the Tart:

12. Fill the Tart Shell: Once the pastry and custard are fully cooled, spread the crème pâtissière evenly into the tart shell.
13. Arrange the Fruit: Arrange the fresh fruit on top in a decorative pattern.
14. Prepare the Glaze: Heat the apricot jam with water until smooth, then brush over the fruit to give a glossy finish.

How to Serve Mary Berry Crème Pâtissière Tart

The Mary Berry Crème Pâtissière Tart is best enjoyed fresh. Here are some serving ideas:

• With Tea or Coffee: Serve alongside a warm beverage for a sophisticated treat.
• As a Celebration Dessert: This tart is an elegant choice for birthdays, holidays, and gatherings.
• With Whipped Cream: Add a dollop of lightly sweetened whipped cream for extra indulgence.
• Chilled: Enjoy it cold for a refreshing, creamy dessert.

Additional Tips for Mary Berry Crème Pâtissière Tart

• Chill the dough: Let your tart pastry dough chill for at least 30 minutes before rolling it out. This helps the dough hold its shape while baking and prevents it from shrinking.
• Blind bake properly: When blind baking the pastry, use parchment paper and pie weights (or dried beans) to ensure the crust doesn’t bubble up. Bake until the pastry is golden brown to ensure it is fully cooked.
• Let the crème pâtissière cool: After cooking the custard, let it cool before filling the tart. This prevents the pastry from becoming soggy.
• Strain the custard: Before pouring the crème pâtissière into the tart, strain it through a fine sieve to remove any lumps and ensure a smooth texture.
• Use a good quality vanilla: Since vanilla is the primary flavor in crème pâtissière, using a high-quality vanilla bean or extract can make a noticeable difference.
• Don’t overcook the custard: When making the crème pâtissière, cook it over a low heat and stir constantly to avoid overcooking, which can lead to curdling.
• Room temperature ingredients: Make sure your butter and eggs are at room temperature before starting the crème pâtissière, as this ensures a smoother and more consistent custard.
• Prepare the tart ahead of time: You can make the pastry and crème pâtissière a day ahead. Just store the pastry shell in an airtight container and the custard in the fridge.
• Add fruit just before serving: If you’re topping the tart with fresh fruit, like berries, add them just before serving to keep them fresh and vibrant.
• Glaze the fruit: For a professional finish, you can brush the fruit with a thin layer of apricot jam or a fruit glaze to give it a glossy appearance.

Recipe Variations for Mary Berry Crème Pâtissière Tart

Try these variations on the classic Mary Berry Crème Pâtissière Tart:

• Chocolate Crème Pâtissière Tart: Add melted dark chocolate to the custard for a chocolatey twist.
• Lemon Custard Tart: Replace vanilla with lemon zest and a touch of lemon juice for a citrusy flavor.
• Nutty Tart Base: Add finely ground almonds or hazelnuts to the pastry dough for extra depth.
• Berry Jam Layer: Spread a thin layer of raspberry or strawberry jam under the crème pâtissière.
• Caramelized Tart: Sprinkle sugar on top and torch for a brûlée-style tart.

Freezing and Storage for Mary Berry Crème Pâtissière Tart

• Freezing: The tart shell can be baked and frozen for up to 2 months. However, the assembled tart does not freeze well due to the custard filling.
• Storage: Store leftovers in the refrigerator for up to 2 days. Keep covered to prevent the fruit from drying out.

Special Equipment for Mary Berry Crème Pâtissière Tart

• Tart Pan: A 9-inch tart pan with a removable bottom makes for easy release.
• Rolling Pin: Essential for rolling out the pastry dough evenly.
• Whisk: Helps ensure a smooth custard.
• Pastry Brush: For applying the apricot glaze.
• Sieve: Useful for straining the custard for an ultra-smooth texture.

Frequently Asked Questions for Mary Berry Crème Pâtissière Tart

1. Can I make this tart ahead of time?
   Yes, you can prepare the tart shell and custard a day in advance, then assemble it before serving.
2. Can I use store-bought pastry?
   Yes, but homemade pastry has a superior texture and flavor.
3. Can I use frozen fruit?
   Fresh fruit is best for appearance and texture, but thawed and drained frozen fruit can work.
4. How do I keep my pastry from getting soggy?
   Brush the baked tart shell with melted chocolate or a thin egg wash before adding the custard.

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Conclusion

The Mary Berry Crème Pâtissière Tart is a classic dessert that brings together crisp, buttery pastry, silky smooth custard, and vibrant fresh fruit in perfect harmony. Every bite is a balance of rich flavors and delicate textures, making it a true crowd-pleaser.

Whether you’re serving it at an elegant dinner party or enjoying a cozy tea time treat, this tart is guaranteed to impress. Its timeless appeal and beautiful presentation make it a dessert worth savoring.

I’d love to see your take on the Mary Berry Crème Pâtissière Tart! Snap a photo, share it on social media, and tag me—I can’t wait to see your delicious creations. Happy baking!