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Red White and Blue Berry Tart

  • Prep Time: 40 minutes plus chilling
  • Cook Time: 30 minutes
  • Serves: 8 servings
Crust
  • 1 3/4 Cups all-purpose flour
  • 1/4 Cup confectioners' sugar
  • 1/2 Tsp. salt
  • 10 Tablespoons unsalted butter, melted and cooled
  • 3 Tablespoons heavy cream
Pastry Cream
  • 1/2 Cup sugar
  • 3 Tablespoons cornstarch
  • 2 Cups whole milk
  • 1 Tsp. grated fresh lemon peel
  • 1 Tsp. grated fresh lime peel
  • 1/2 Cup Driscoll's Blueberries
  • 1/4 Cup Driscoll's Raspberries
  • 4 Large egg yolks
  • 15-16 Driscoll's Blackberries
Topping
  • 8-10 Driscoll's Strawberries
Crust
  • Coat a 9-inch square fluted tart pan with removable bottom with nonstick spray; set aside. (Recipe will also work in a 9-inch round fluted tart pan with removable bottom.)

    Combine flour, sugar and salt in a large mixing bowl. Stir in butter and heavy cream until fully moistened. Transfer mixture to prepared tart pan and pat dough evenly across bottom and up sides of tart pan. Trim away any excess dough. Refrigerate 1 hour.

    Preheat oven to 375°F. Line chilled tart shell with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and continue to bake about 15 minutes longer or until golden, pressing dough down with back of spoon if it puffs up. Cool completely in pan on wire rack.

Pastry Cream
  • Meanwhile, whisk egg yolks and sugar together in a medium bowl until blended. Whisk in cornstarch. Set aside. Bring milk just to a simmer in a medium saucepan. Slowly add half milk to egg yolk mixture, whisking constantly. Whisk mixture back into saucepan with remaining milk until blended.

    Return saucepan to stove and cook over medium heat, whisking constantly and vigorously (to prevent lumps and overcooking) until mixture boils and has thickened, 2 to 4 minutes (mixture should reach 160°F on an instant-read thermometer). Pass mixture through a fine mesh strainer into a clean bowl. Stir in lemon zest and lime zest. Place a piece of plastic wrap directly on surface of pastry cream (to prevent skin from forming) and refrigerate until chilled.

    When ready to assemble, spread chilled pastry cream in tart shell.
Topping
  • Hull strawberries and cut each in half lengthwise. Place strawberries in border around outer edge of tart. Arrange blackberries just inside strawberries. Place blueberries in center of tart and top with raspberries. Serve immediately.
Calories 381.83
Total Fat 20.51 g
Saturated Fat 13.30 g
Cholesterol 156.20 mg
Sodium 525.87 mg
Total Carbohydrates 44.19 g
Dietary Fiber 2.27 g
Protein 6.57 g

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