It’s not easy to find blueberries and raspberries in the Middle east, so when I saw blueberries and raspberries for an acceptable price in a supermarket in Istanbul, I got so excited and bought some! And then we were thinking whether we should make a blueberry pie or a mixed berry tart, and well it was so hot that day and thinking about a mixed berry tart with that creamy custard and amazing crust made us crave the tart!
I really tend to eat healthy almost all the time, but when it comes to tarts and pies, please, what is better than a buttery crust?
Well actually as I am writing this, it’s 5 a.m here in Vancouver (Yes, we are in Vancouver now) and I am still jet lagged so no sleep for Shadi! And I am munching on blueberries which I love and can have a ton of every day!
I am so happy I started this blog. Cooking and baking has always been a big passion of mine and a very important part of my life. That awesome moment when you bake something amazing and everyone loves it, that satisfaction is worth so much. And sharing that amazing recipe with others is perfect!
What I like about tarts with custard is that you can make them ahead of time, refrigerate them and whenever you want to have them, you can easily just assemble them and have a treat in no time. Isn’t that wonderful?
I prefer to bake this tart in a tart pan with a removable bottom because it gives me the chance to see and feel the whole buttery crust much better, plus it’s just much easier to cut.
Summer Berry Tart
- For the crust:
- 100 grams butter softened
- 1/4 cup white sugar
- 1 egg
- 1 3/4 cup all-purpose flour
- For the filling:
- 3 egg yolks
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 3 tbsp corn starch
- 1 1/4 cup milk if you want to use non-fat, it’s all ok
- 2 cups mixed berries for the top I used blueberries, raspberries, black berries and also cherries
- To bake the crust: Mix butter and sugar in a bowl with electric mixer, add the egg and mix until just combined
- Add the flour and mix with a spoon and then use your hands for form a ball
- Flatten the ball and shape into a disk, wrap it with a plastic wrap and let it rest in the fridge for 20 minutes.
- Lightly grease a tart pan and set it aside.
- Preheat the oven to 190C or 375F.
- Take the dough out of the fridge and press it into the tart pan and pat it evenly. Lightly poke the dough with a fork, so the dough doesn’t raise when it’s being baked.
- Bake the tart pastry in the oven for 15 minutes until it’s light brown. Let it cool completely.
- To make the custard filling: Bring the milk to boil (don’t let it boil, just hot is enough)
- Mix the egg yolks, vanilla and sugar with an electric mixer until fully combined.
- Add the corn starch and mix well.
- Pour the milk slowly into the egg mixture and mix well.
- Cook the mixture over medium heat and stir constantly until it’s thick. Let the custard cool completely Notice the mixture will be thicker once it’s completely cool.
- Assemble: Take the tart pastry out of the pan
- Pour the custard on it and spread it all over.
- Place the berries on the custard and brush it with a light mixture of jelly and water as glaze.
- Let it rest in the fridge until it’s all cool.