Red berry tart with pastry cream: an easy, attractive dessert perfect for any occasion
It's summer! And with it comes the perfect time to enjoy fresh, colorful fruit! This red berry tart with a sponge base and custard filling has it all: it's smooth, refreshing, and incredibly easy to make.
Ingredients · Servings 12
- 125g of butter
- 125 g of sugar
- 1 sachet of vanilla sugar (8 g)
- 2 eggs
- 1 pinch of salt
- 175 g of flour
- 1 teaspoon of baking powder (5 g)
- 4 tablespoons of milk
- 600 ml of milk
- 50g of sugar, 50g of cornstarch
- 1 teaspoon of vanilla extract
- 1 pinch of salt
- 60g of butter
- Raspberries, blueberries, strawberries, currants, blackberries
- Icing sugar
- Fruit tart tin, 28cm in diameter, e.g. this one
Method · 55 min
- Preheat the oven to 180°C (top and bottom heat). Grease a tart tin (with fluted or removable edges) and dust it with a little flour.
- In a bowl, beat the butter, sugar, vanilla sugar, and a pinch of salt for about 3 minutes until creamy. Add the two eggs one at a time, beating for about half a minute after each addition.
- Mix the flour with the baking powder and incorporate it into the batter by beating briefly.
- Finally, add the 4 tablespoons of milk and mix well. Pour the batter into the prepared pan and smooth the surface.
- Bake the cake on the middle rack for 20-25 minutes. When you take it out, let it cool in the pan for 10 minutes. Then, unmold it by turning it upside down onto a plate or cake stand.
- To prepare the pastry cream, heat 500 ml of the milk in a saucepan with the vanilla extract and a pinch of salt. Set aside the remaining 100 ml to dissolve the cornstarch. In a small bowl, mix the remaining 100 ml of milk with the cornstarch and sugar, stirring well until smooth. Once the milk in the saucepan is hot, reduce the heat and gradually add the cornstarch mixture, stirring constantly.
- Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and has the consistency of pastry cream (this will take about 2–3 minutes after it begins to simmer gently). Remove from the heat and add the butter. Stir until completely melted and you have a smooth, glossy cream. Let it cool for about 15 minutes, then pour the pastry cream over the cooled sponge base and spread it evenly.
- Distribute the red berries to taste over the cream and, just before serving, sprinkle with a little icing sugar.
It's ideal for enjoying with the family, and the little ones love helping out in the kitchen, decorating it with their favorite berries (and tasting a few along the way!). A colorful, delicious dessert that's sure to be a hit on any occasion.
For the dough
For the pastry cream
For coverage
- Fruit tart mold, 28cm in diameter, e.g. this one.
How to make a red fruit tart with pastry cream
- We prepare the dough. Preheat the oven to 180°C (with heat from above and below). Grease a tart tin (with fluted edges or a springform tin) and sprinkle it with a little flour.
- Bake the cake base. Bake the cake on the middle rack for 20-25 minutes. When you take it out, let it cool in the pan for 10 minutes. Then, unmold it by turning it upside down onto a plate or cake stand.
- We prepare the pastry cream. To prepare the pastry cream, heat 500 ml of the milk in a saucepan along with the vanilla extract and a pinch of salt. Set aside the remaining 100 ml to dissolve the cornstarch. In a small bowl, mix the remaining 100 ml of milk with the cornstarch and sugar, stirring well until there are no lumps. When the milk in the saucepan is hot, reduce the heat and gradually add the cornstarch mixture, stirring constantly.
