Description
The Mary Berry Crème Pâtissière Tart is a classic French-inspired dessert featuring a crisp, buttery shortcrust pastry filled with a rich, velvety crème pâtissière and topped with an elegant assortment of fresh fruits. This tart strikes the perfect balance between texture and flavor—flaky pastry, smooth custard, and the natural sweetness of fresh berries or other seasonal fruits. Whether you’re making it for a dinner party, afternoon tea, or a special occasion, this tart is sure to impress.
Ingredients
Scale
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
For the 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
For the 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.
Instructions
Prepare the Pastry:
- Make the Dough: In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar.
- 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.
- Knead and Chill: Gently knead the dough on a floured surface until smooth. Wrap in plastic wrap and chill for 30 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- 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.
- 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:
- Heat the Milk: In a saucepan, heat the milk with the vanilla bean (if using) until it starts to steam. Remove from heat.
- Whisk the Egg Yolks and Sugar: In a bowl, whisk the egg yolks, sugar, cornstarch, and flour until smooth.
- Temper the Eggs: Gradually pour the warm milk into the egg mixture while whisking constantly.
- 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).
- Cool the Custard: Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
Assemble the Tart:
- Fill the Tart Shell: Once the pastry and custard are fully cooled, spread the crème pâtissière evenly into the tart shell.
- Arrange the Fruit: Arrange the fresh fruit on top in a decorative pattern.
- Prepare the Glaze: Heat the apricot jam with water until smooth, then brush over the fruit to give a glossy finish.
- Prep Time: 40 minutes
- Chilling Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 15g
- Carbohydrates: 40g
- Protein: 5g