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Triple berry cream tart on a table

Triple Berry Tart

Prep Time 2 hrs 30 mins
Cook Time 20 mins
Total Time 2 hrs 50 mins
Servings 8


  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 1/8 teaspoon salt
  • 8 tablespoons 1 stick very cold, unsalted butter
  • 2 tablespoons heavy cream
  • 1 egg yolk

  • 1/2 cup granulated sugar
  • 2 tablespoons flour
  • 2 tablespoons corn starch
  • 3 egg yolks
  • 1 1/3 cups milk
  • 1 teaspoon vanilla extract
  • 4 cups fresh berries any three that are in season

  • 1-2 tablespoons of powdered sugar for dusting or 1/4 cup melted berry-flavored jam for glazing, optional


  • Start with the pastry crust so that it has time to chill.
  • Add the flour, powdered sugar, and salt to the bowl of a food processor.
  • Pulse a few times to mix.
  • Add the very cold butter, cut into 1/2-inch pieces, to the processor bowl.
  • Pulse until the mixture starts to form pea-sized clumps.
  • Whisk the egg yolk into the heavy cream until fully combined.
  • Pour the egg and cream mixture into the food processor bowl.
  • Pulse repeatedly until the it starts to come together into a dough.
  • Pour the dough onto a lightly floured surface.
  • Knead a few times until it forms a smooth ball.
  • Shape into a disk, about 4-6 inches wide.
  • Wrap in plastic wrap and refrigerate for an hour.
  • Meanwhile, mix the corn starch, flour, egg yolks and sugar in the bowl of an upright mixer.
  • Mix until pale yellow in color, scraping the sides frequently. Set aside.
  • Heat the milk and vanilla just until it simmers. Then remove from heat.
  • Temper half of the heated milk into the mixer bowl, whisking as the milk is added.
  • Continue whisking to fully incorporate.
  • Add the egg and milk mixture back into the pan with the remaining milk.
  • Return to the flame and cook, stirring constantly, until it thickens and bubbles. Continue cooking for 1-2 minutes more.
  • Pour into a clean bowl and allow to come to room temperature.
  • Then refrigerate for an hour.
  • Preheat the oven to 425° F.
  • Once the pastry dough has chilled for an hour, roll it out to just larger than the tart pan.
  • Place the rolled dough in the tart pan and trim to the top edge.
  • Cover the bottom crust with parchment paper and then pie weights, dry beans, or an oven-safe pan or dish of appropriate size to act as a weight.
  • Bake for 5 minutes.
  • Reduce oven temperature to 350° F.
  • Remove the pie weights and parchment paper.
  • Use a fork and create small puncture marks along the bottom crust.
  • Return to the oven and bake for about 15 minutes or until the crust is golden.
  • Move to a cooling rack and allow to fully cool.
  • Once the crust is cooled and the pastry cream is chilled, assemble the tart.
  • Stir then pour the pastry cream into the tart shell, spreading evenly.
  • Arrange the berries as desired to fully cover the pastry cream.
  • Dust with powdered sugar, or, optionally, melt the berry jam and brush over the berries to produce a glossy glaze.
  • Refrigerate until ready to serve.


A 9-inch springform tart pan is recommended for this recipe.