Mix Berries Fruit Tart with Pastry Cream

A classic dessert made with a crisp sweet pastry shell, smooth vanilla pastry cream, and fresh seasonal fruit.

🤍 A Simple Note

This tart brings together a few fundamental techniques:
a buttery dough, a smooth custard, and fresh fruit.

Each part is simple on its own — but together, they create something elegant and complete.

Sweet Dough (Pâte Sucrée)

(Use half this recipe for one 8-inch tart)

• 400g all-purpose flour

• pinch of salt

• 200g unsalted butter, softened

• 200g sugar

• ½ tsp baking powder

• 2 eggs

Method (Dough)

1. Cream butter and sugar until smooth

2. Add eggs and mix gently

3. Add flour, salt, and baking powder

4. Mix until dough comes together

👉 Do not overmix

5. Wrap and chill for at least 30 minutes

6. Roll out and line an 8-inch tart pan

7. Chill again before baking

8. Bake at 175°C (350°F) until lightly golden

9. Cool completely

Pastry Cream

• 300ml whole milk

• 75g sugar

• 27g cornstarch

• 3 egg yolks

• 1 tsp vanilla or ½ vanilla bean

Method (Pastry Cream)

1. Heat milk until warm (not boiling)

2. In a bowl, whisk yolks, sugar, and cornstarch

3. Slowly add warm milk while whisking

4. Return mixture to heat and cook until thick

👉 Stir constantly

5. Remove from heat and add vanilla

6. Cool completely before using

Assembly

• Fill tart shell with pastry cream

• Smooth the surface

• Top with fresh berries or seasonal fruit

Optional

Lightly glaze fruit for shine and freshness

What to Look For

• crisp tart shell

• smooth, thick cream

• fresh, vibrant fruit

❌ Common Mistakes

• overworking dough → tough crust

• undercooked pastry cream → runny filling

• adding fruit too early → soggy tart

✨ Tip

Assemble the tart close to serving time to keep the crust crisp.