While I don’t have a big sweet tooth, my favorite dessert option is fresh berries. This mixed berry tart recipe is an easy way to dress them up a little bit. It’s a hit with kids and company alike. It’s gluten-free, grain-free, and dairy optional, so it’s a healthier option than your typical tart.
Triple Berry Tart Ingredients
This is a simple custard recipe with some fresh berries on top, but you can customize it too. You could use seasonal fruit to top your fruit tart, like cooked apples, pears, or peaches. Or toss the berry topping in a sprinkle of lemon juice to keep them fresh and add some tang.
I used arrowroot to thicken the berry tart (and in the crust) but organic non-GMO corn starch would also work. Some tart recipes call for cream cheese or heavy cream, but I’ve found regular whole milk works just fine. Top it all off with whipped cream or coconut cream if desired.
How to Make the Crust
I’ll admit, I don’t always make a crust for my pie recipes. If I’m making something like spinach quiche, it’s easier to just skip the crust. Sometimes a golden brown, buttery crust is just the thing a dessert needs though.
While you could just put the custard into individual ramekins and top it with summer berries, that ends up more like pudding cups than a berry tart. I’ve linked to my almond flour pie crust recipe in the instructions below, but you could use whatever recipe you prefer.
Pie crust typically has all-purpose flour, granulated sugar, and unhealthy vegetable shortening. My recipe uses unsalted butter or coconut oil with arrowroot and almond flour for a grain-free version.
Choosing the Right Pan
If you’ve never made a tart before, it’s a little different than pie. A pie stays in the pie pan, but a tart is removed from the pan, revealing the crust. You can use a tart pan with a removable bottom, or a springform pan. I find it helpful to cut a small circle of parchment paper to fit the bottom of the pan. This makes removal even easier. A pie pan can also work.
Instead of one large berry tart, you can also use mini tart pans or ceramic ramekins for individual serving sizes.
Easy Berry Tart
Although it looks elegant, this recipe really isn’t complicated. Certain components can be made ahead of time to make it even simpler and faster to assemble. The pastry cream and/or the crust can be made the day before.
Egg White Recipes
Since this berry tart uses 3 egg yolks, you’ll have some egg whites left over. Here are some ideas to use those egg whites!
Triple Berry Tart Recipe
Servings
Ingredients
Crust
Pastry Cream
- 1½ cups milk (or coconut milk)
- ¼ cup coconut sugar
- 2 TBSP arrowroot powder
- 1 dash salt
- 3 egg yolks
- 1 whole egg
- 2 TBSP butter (or coconut oil)
- 2 tsp vanilla extract
- ½ tsp almond extract (optional)
Berries for Topping
- ½ cup raspberries
- ½ cup blackberries
- ½ blueberries
Instructions
Make the Crust
- Follow the instructions for making a single-crust pie crust.
- Press the dough into a 9-inch metal or ceramic tart pan, halfway up the sides of a 9-inch springform pan, or a pie pan.
- Bake as the pie crust recipe instructs and cool completely until it's at room temperature.
Make the Pastry Cream
- In a medium saucepan, heat the milk over medium heat until almost simmering.
- While the milk is heating, combine the sugar, arrowroot, salt, large egg yolks, and whole egg in a medium-sized bowl and whisk thoroughly.
- When the milk is ready, slowly pour half of the hot milk into the sugar/egg yolk mixture, whisking quickly the whole time.
- While whisking, slowly return the milk/egg mixture to the saucepan with the remaining milk.
- Heat over medium heat, stirring frequently until the mixture thickens and just starts to bubble.
- Remove the pan from the heat.
- Whisk in the butter, vanilla, and almond extract if using.
- Pour the finished pastry cream into a shallow dish, cover, and refrigerate until cooled completely.
Assemble the Tart
- To assemble the tart pour the cooled pastry cream into the cooled tart shell, smoothing the top.
- Top with the berries.
- Chill until ready to serve and enjoy!
Nutrition
Notes
- You can make the pastry cream and/or the crust as early as the day before if you need to.
- Top this tart with whatever fruit is in season. Sliced mangoes or strawberries would also be delicious.
Have you ever made a tart before? What are your favorite toppings? Leave a comment and let me know!
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