Mixed Berry Tart Recipe
Use your favorite combination of berries to top this play on a classic cheesecake. Lightly sweetened berries top pastry cream contained in a graham cracker crust. If you don't have individual tart pans, a 10-inch pan with a removable bottom works as well.
Prep Time:
25 minutes
Cook Time:
35 minutes
Serves:
8
Perfect for:
Mothers Day
Fathers Day
Wedding DIY
Mothers Day
Ingredients
- 1 1/4 Cups whole milk, divided
- 6 Tablespoons granulated sugar, divided
- Seeds scraped from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
- 5 large egg yolks
- 3 Tablespoons cornstarch
- 1 Package (8 ounces) cream cheese, softened and cut into cubes
- 1/2 Tsp. vanilla extract
- 1 Cup (2 sticks) unsalted butter, softened
- 1/4 Cup granulated sugar
- 1/4 Cup brown sugar
- 1/4 Cup honey
- 2 Cups all-pupose flour
- 1/2 Cup whole wheat flour
- 1/2 Tsp. salt
- 1/2 Tsp. baking soda
- 1/2 Tsp. cinnamon
- 2 Tablespoons granulated sugar
- 1 Tbsp. cornstarch
- 1 Package (6 ounces) Driscoll's Blackberries
- 1 Package (6 ounces) Driscoll's Blueberries
- 1 Package (6 ounces) Driscoll's Raspberries
Directions
- POUR 1 cup whole milk into a medium saucepan.
- ADD 3 tablespoons granulated sugar.
- ADD seeds scraped from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract).
- COOK over medium heat just until mixture begins to steam. Do not overcook.
- SET ASIDE milk mixture.
- PLACE 5 large egg yolks into a medium bowl.
- ADD 3 tablespoons cornstarch.
- ADD remaining 3 tablespoons granulated sugar.
- WHISK to combine.
- ADD remaining 1/4 cup cold milk and WHISK until smooth.
- SET ASIDE egg yolk mixture.
- ADD 1/4 cup milk mixture to egg yolk mixture while WHISKING continuously.
- ADD another 1/4 cup milk mixture to egg yolk mixture while WHISKING continuously.
- ADD all of egg yolk mixture to remaining hot milk mixture inside saucepan while WHISKING continuously.
- BRING mixture to a boil while WHISKING continuously and COOK 1 – 2 minutes longer until thickened.
- REMOVE from heat and ADD 1 package cream cheese and ADD 1/2 teaspoon vanilla extract.
- WHISK until smooth and STRAIN through a fine mesh sieve into a bowl.
- PRESS plastic wrap directly onto surface and CHILL until needed.
- PLACE 1 cup (2 sticks) unsalted butter into a large bowl or the bowl of a stand mixer.
- ADD 1/4 cup granulated sugar.
- ADD 1/4 cup brown sugar.
- ADD 1/4 cup honey.
- BEAT until smooth.
- SET ASIDE butter mixture.
- PLACE 2 cups all-purpose flour into a medium bowl.
- ADD 1/2 cup whole wheat flour.
- ADD 1/2 teaspoon salt.
- ADD 1/2 teaspoon baking soda.
- ADD 1/2 teaspoon cinnamon.
- WHISK to combine.
- ADD half of flour mixture to butter mixture and BEAT just until incorporated. Do not over mix.
- SCRAPE DOWN sides of bowl.
- ADD remaining flour mixture to butter mixture and BEAT until combined.
- FORM dough into a disk and WRAP in plastic wrap.
- CHILL at least 1 hour until firm.
- SPRINKLE work surface lightly with flour and TURN OUT dough onto work surface.
- ROLL OUT dough to about 12 inches by 24 inches and about 1/8 inch thick.
- CUT OUT 8 dough circles about 6 inches in diameter.
- PRESS dough circles into eight 4 ½-inch tart pans with removable bottoms (or use one 10-inch tart pan).
- PRICK shells all over with a fork and CHILL 30 minutes.
- PREHEAT oven to 325°F.
- BAKE 22 – 25 minutes or until deep golden and dry in appearance.
- COOL shells inside pans on wire rack.
- REMOVE shells from pans.
- PLACE 2 tablespoons granulated sugar into a small saucepan and ADD 1 tablespoon cornstarch.
- WHISK thoroughly to combine.
- SET ASIDE sugar mixture.
- PLACE 1 package blackberries into a medium bowl and ADD 1 package blueberries and ADD 1 package raspberries.
- TOSS to combine.
- REMOVE 1/2 cup berry mixture and TRANSFER to saucepan containing sugar mixture and SET ASIDE remining berries.
- COOK over low heat and STIR continuously until mixture comes to a boil and thickens slightly.
- ALLOW berry mixture to cool completely.
- POUR cooled berry mixture into remaining whole berries and STIR gently to combine.
- WHISK pastry cream until smooth and SPOON about two tablespoons into each tart shell and SMOOTH surface.
- SPOON about 2 tablespoons berry mixture onto each tart using a slotted spoon.
- SERVE immediately.
