Three Berry Tarts

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While I don’t have one sweet teeth, My favorite dessert choice is fresh berries. This mixed berry tart recipe is an easy way to spruce them up a bit. It was a hit with the kids and the company. It’s gluten-free, grain-free, and dairy-free, so it’s a healthier option than your regular tart.

Ingredients Triple Berry Tart

This is a simple custard recipe with some fresh berries on top, but you can customize it too. You can use seasonal fruit to add to your fruity side dishes, such as cooked apples, pears, or peaches. Or sprinkle the top layer of berries with lemon juice to keep them fresh and add some flavor.

I’ve used galangal to thicken the berry tart (and in the crust) but the non-GMO organic cornstarch will also work. Some tart recipes call for cream cheese or full-fat cream, but I find regular whole milk to be very good. Top with whipped cream or coconut cream if desired.

How to make the crust

I have to admit, I don’t always create the crust for my recipes. If I’m doing something like quinches filled with spinach, it would be easier if you just omit the shell. Sometimes, a golden brown, buttery crust is just what a dessert needs.

While you could simply toss custard into each ramekins and top it with summer berries, it’ll be more like pudding cups than a berry tart. I linked my almond flour pie crust recipe in the instructions below, but you can use any recipe you want.

The crust often has all-purpose flour, granulated sugar and unhealthy vegetables. My recipe uses unsalted butter or coconut oil with arrowroot and almond meal for a nut-free version.

Choose the right pan

If you’ve never made a tart before, it’s a little different more than a cake. A cake remains in the cake pan, but a tart is removed from the pan, exposing the crust. You can use a tart pan with a removable bottom or a spring-loaded pan. I find it very helpful to cut a small circle with parchment to fit the bottom of the pan. This makes removal even easier. A cake pan may also work.

Instead of a large berry tart, you can also use small tart pans or porcelain ramekins for individual servings.

Easy Berry Tart

Although it looks elegant, this recipe is actually not complicated at all. Some components can be manufactured ahead of time to make assembly simpler and faster. The pastry cream and/or crust can be made the day before.

Egg white recipes

Since this berry tart uses 3 egg yolks, you will have some egg white left over. Here are some ideas for using that egg white!

berry tart

Triple Berry Tart Recipe

Katie Wells

An elegant three-berry egg tart recipe and a dairy option made with almond paste, custard, and mixed berries for the topping.

Preparation time 35 minute

Cooking time twelfth minute

Breaks 2 hours

total time 2 hours 47 minute

Course Desserts

Culinary French

Meal 8

Calories 224 kcal


Berries for Topping

  • Cup Raspberries
  • Cup black berries
  • blueberry


Make the crust

  • Follow the instructions on how to make a simple cake crust.

  • Press the dough into a 9-inch metal or porcelain rubber pan, halfway down the 9-inch spring-loaded pan or cake pan.

  • Bake according to pie crust recipe instructions and let cool completely until room temperature.

Make cake ice cream

  • In a medium saucepan, heat milk over medium heat until almost boiling.

  • While the milk is hot, put the sugar, galangal, salt, large egg yolk and whole egg in a medium-sized bowl and whisk well.

  • Once the milk has thickened, slowly pour half of the hot milk into the sugar/egg yolk mixture, whisking quickly.

  • While whisking, slowly add the milk/egg mixture to the saucepan along with the rest of the milk.

  • Heat over medium heat, stirring frequently until mixture thickens and begins to bubble.

  • Remove the pan from the stove.

  • Beat butter, vanilla, and almond extract if using.

  • Pour the finished cream into a shallow dish, cover and refrigerate until completely cooled.

Assembling Tart

  • To combine the tarts, pour the cooled pastry cream into the cooled tart shell, smoothing the top.

  • Top with berries.

  • Refrigerate until ready to serve and enjoy!


  • You can make the pastry cream and/or crust the day before if needed.
  • Top this tart with any fruit that is in season. Sliced ​​mango or strawberry is also delicious.


Calories: 224kcalCarbohydrates: 23gProtein: 4gFat: 13gSaturated fat: 5gPolyunsaturated fats: firstgFat: 5gTrans fats: 0.1gCholesterol: eighty sixmgSodium: 161mgPotassium: 129mgFiber: 2gStreet: 6gVitamin A: 282IUVitamin C: 4mgCalcium: 76mgIron: firstmg

Have you made tarts before? What’s your favorite topping? Leave a comment and let me know!

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