Red White and Blue Berry Tart
Make your own gorgeous tart that looks like it belongs in a bakery window! The natural, beautiful berry colors make it perfect for a 4th of July dessert! And the simple crust makes it easy to whip up!
Prep Time:
40 minutes plus chilling
Cook Time:
30 minutes
Serves:
8 servings
Perfect for:
Playful Plates
Ingredients
- 1 3/4 Cups all-purpose flour
- 1/4 Cup powdered sugar
- 1/2 Tsp. salt
- 10 Tablespoons unsalted butter, melted and cooled
- 3 Tablespoons heavy cream
- 1/2 Cup granulated sugar
- 1/4 Cup cornstarch
- 2 Cups whole milk
- zest of 1 small lemon
- zest of 1 small lime
- 1/2 Cup Driscoll's Blueberries
- Half of 1 package (16 ounces) Driscoll's Strawberries
- 1 Package (6 ounces) Driscoll's Blackberries
- 6 large egg yolks
- 1 Package (6 ounces) Driscoll's Raspberries
Directions
- BUTTER or COAT with cooking spray a 9-inch square fluted tart pan with removable bottom (or use a 9-inch round fluted tart pan with removable bottom).
- PLACE 1 ¾ cups all-purpose flour into a large bowl.
- ADD 1/4 cup powdered sugar and ADD 1/2 teaspoon salt.
- STIR to combine ingredients.
- ADD 10 tablespoons melted unsalted butter.
- ADD 3 tablespoons heavy cream.
- STIR until ingredients are fully moistened.
- TRANSFER dough to prepared tart pan.
- PAT dough evenly across bottom and up sides of tart pan.
- PRICK dough bottom all over with fork tines.
- CHILL in refrigerator 1 hour.
- PREHEAT oven to 375°F.
- LINE dough with parchment paper or aluminum foil and FILL with pie weights or dried beans.
- BAKE 15 minutes.
- REMOVE pie weights and foil and CONTINUE to BAKE about 15 minutes longer or until golden and PRESS down dough with back of spoon if it puffs up.
- ALLOW tart shell to cool completely in pan on a wire rack.
- PLACE 6 large egg yolks into a medium bowl.
- ADD 1/2 cup granulated sugar.
- WHISK until thoroughly blended.
- WHISK IN 1/4 cup cornstarch.
- SET ASIDE egg yolk mixture.
- POUR 2 cups whole milk into a saucepan.
- COOK over medium heat just until barely steaming. Do not overcook.
- ADD 2 tablespoons warm milk to egg yolk mixture slowly while WHISKING constantly.
- ADD 1/4 cup warm milk to egg yolk mixture slowly while WHISKING constantly.
- ADD half of remaining warm milk to egg yolk mixture slowly while WHISKING constantly.
- RECOMBINE all egg yolk mixture and all milk mixture in saucepan.
- COOK over medium heat while WHISKING constantly until mixture comes to a boil.
- CONTINUE COOKING and WHISKING until mixture becomes very thick.
- PRESS mixture through a fine mesh strainer into a medium bowl using the back of a ladle.
- ADD zest of 1 small lemon and ADD zest of 1 small lime and STIR to combine.
- PLACE a piece of plastic wrap directly onto surface of pastry cream and REFRIGERATE until chilled.
- STIR pastry cream and SPOON evenly in tart shell.
- HULL and SLICE IN HALF lengthwise half of 1 package (16 ounces) strawberries.
- ARRANGE strawberries around outer edge of tart.
- ARRANGE 1 package (6 ounces) blackberries inside edge of strawberries.
- ARRANGE 1 package (6 ounces) blueberries in center of tart.
- ARRANGE 1 package (6 ounces) raspberries on top of blueberries.
- CHILL in refrigerator until ready to serve.
