Fresh Berry Tart
with Vanilla Custard

W

hen fresh berries like this are in full season, I try to find delicious ways to put them to good use.

This berry tart is super easy to make and the blending of sweet fruit and creamy vanilla custard are a perfectly tasty combination.


Of course you could use any type of fruit you like but you just can’t go wrong with raspberries, blackberries and blueberries.

If you have a 4th of July event planned this dessert could easily fit in with any patriotic color theme.

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OK, here’s what you’ll need for this light dessert

Eight tablespoons butter (softened), 1/2-cup sugar, 1 teaspoon vanilla extract, 1 tablespoon of lemon zest, 1/2 teaspoon salt, 1-1/2-cups of all-purpose flour.   

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Mix the butter and dry ingredients together until well-combined.

The tart texture will be soft, almost like sand.

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Press the dough into tart tins.

Use a fork to press small holes into the dough for venting.

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Wrap tarts with plastic wrap and refrigerate for at least one hour.

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Bake for about 30 minutes at 375-degrees until golden brown.

After baking allow to cool.

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 I decided not to make my own custard because it’s so much easier just to use pudding from a box.

One box of instant vanilla pudding will do the trick.

If you want it extra thick, substitute milk with heavy cream and a teaspoon or two of vanilla extract.

Mix thoroughly until creamy.

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Spread pudding evenly on top of tart.

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Add berries as plentiful as you like and serve right away.

If you’re making this dessert early in the day ahead of your dinner or event, don’t add the berries until right before you’re ready to serve to guests.

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This is one of those desserts that can be served after lunch or dinner.

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Consider dusting the entire tart with a small amount of confectioners’ sugar.

Or, you could skip the sugar and just add a dollop of whipped cream to a single slice at a time.

Either way, you’ll likely get a smile and an “oh-my“.  

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Berry tart graphic

Thanks for stopping by.

See you back here next time.

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