Tart Shell
  • 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
Pastry Cream
  • 6 large egg yolks
  • 1/2 Cup granulated sugar
  • 1/4 Cup cornstarch
  • 2 Cups whole milk
  • zest of 1 small lemon
  • zest of 1 small lime
  • 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
Tart Shell
  1. 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).
  2. PLACE 1 ¾ cups all-purpose flour into a large bowl.
  3. ADD 1/4 cup powdered sugar and ADD 1/2 teaspoon salt.
  4. STIR to combine ingredients.
  5. ADD 10 tablespoons melted unsalted butter.
  6. ADD 3 tablespoons heavy cream.
  7. STIR until ingredients are fully moistened.
  8. TRANSFER dough to prepared tart pan.
  9. PAT dough evenly across bottom and up sides of tart pan.
  10. PRICK dough bottom all over with fork tines.
  11. CHILL in refrigerator 1 hour.
  12. PREHEAT oven to 375°F.
  13. LINE dough with parchment paper or aluminum foil and FILL with pie weights or dried beans.
  14. BAKE 15 minutes.
  15. 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.
  16. ALLOW tart shell to cool completely in pan on a wire rack.
Pastry Cream
  1. PLACE 6 large egg yolks into a medium bowl.
  2. ADD 1/2 cup granulated sugar.
  3. WHISK until thoroughly blended.
  4. WHISK IN 1/4 cup cornstarch.
  5. SET ASIDE egg yolk mixture.
  6. POUR 2 cups whole milk into a saucepan.
  7. COOK over medium heat just until barely steaming. Do not overcook.
  8. ADD 2 tablespoons warm milk to egg yolk mixture slowly while WHISKING constantly.
  9. ADD 1/4 cup warm milk to egg yolk mixture slowly while WHISKING constantly.
  10. ADD half of remaining warm milk to egg yolk mixture slowly while WHISKING constantly.
  11. RECOMBINE all egg yolk mixture and all milk mixture in saucepan.
  12. COOK over medium heat while WHISKING constantly until mixture comes to a boil.
  13. CONTINUE COOKING and WHISKING until mixture becomes very thick.
  14. PRESS mixture through a fine mesh strainer into a medium bowl using the back of a ladle.
  15. ADD zest of 1 small lemon and ADD zest of 1 small lime and STIR to combine.
  16. PLACE a piece of plastic wrap directly onto surface of pastry cream and REFRIGERATE until chilled.
  1. STIR pastry cream and SPOON evenly in tart shell. 
  2. HULL and SLICE IN HALF lengthwise half of 1 package (16 ounces) strawberries.
  3. ARRANGE strawberries around outer edge of tart.
  4. ARRANGE 1 package (6 ounces) blackberries inside edge of strawberries.
  5. ARRANGE 1 package (6 ounces) blueberries in center of tart.
  6. ARRANGE 1 package (6 ounces) raspberries on top of blueberries.
  7. CHILL in refrigerator until ready to serve.
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