Summer Berry Fruit Tarts

Berry Fruit Tarts

Berry Fruit Tart
Makes 1 (12-inch) tart

Recipe adapted from
Chef Kevin Miller
Yountville, California

1 cup heavy cream
¼ cup sugar
2 teaspoons vanilla extract
Vanilla Pastry Cream (recipe below)
Tart Crust (recipe below)
16 ounces strawberries, hulled and sliced
6 ounces blueberries
Garnish: whipped cream, lime zest

1. In the bowl of a stand mixer fitted with whisk attachment, combine cream, sugar, and vanilla. Beat at high speed until it forms soft peaks.

2. Remove chilled Vanilla Pastry Cream from refrigerator and uncover. Whisk until smooth. Gently fold whipped cream mixture into Vanilla Pastry Cream until just combined.

3. Spread combined filling in prepared Tart Crust, smoothing the surface. Top with assorted berries. Garnish with whipped cream and lime zest, if desired. You can garnish the Berry Tart in a geometric pattern like the ones seen here, or you can create your own unique design.

Cool cream and refreshing flavors make this Berry Fruit Tart the perfect sweet treat for spring and summer.

Tart Crust
Makes 1 (12-inch) tart crust

Recipe adapted from
Chef Kevin Miller
Yountville, California 

2¼ cups all-purpose flour
½ cup sugar
¼ teaspoon salt
6½ ounces (13 tablespoons)
cold unsalted butter, cut into
½-inch cubes
1 large egg
¾ teaspoon vanilla paste

1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, salt, and butter. Mix on low speed until the butter mixture resembles coarse meal. In a small bowl, combine egg and vanilla paste. Add egg mixture to flour mixture, and mix until just combined. Remove from bowl, and place on a clean work surface. Form dough gently into a disk, and cover with plastic wrap. Place in the refrigerator, and allow the dough rest for 1 hour before use.

2. On a lightly floured surface, roll dough out to 3⁄8- to ½-inch thickness. Carefully fit into a 12-inch tart pan with a removable bottom, pressing into bottom and up sides. Cover with plastic wrap, and place in refrigerator for 30 minutes to rest. Remove plastic, and line pan with parchment paper. Fill with pie weights. Preheat oven to 375°.

3. Bake for 15 to 20 minutes. Remove weights and parchment paper. Cover the edges of tart with foil, and return to the oven to bake for an additional 10 to 15 minutes or until golden brown. Place crust on wire rack to cool.

Vanilla Pastry Cream
Makes 2½ cups

Recipe adapted from
Chef Kevin Miller
Yountville, California

2 cups milk
1 vanilla bean, split lengthwise
¼ cup plus 1⁄3 cup sugar, divided
¼ cup cornstarch
2 egg yolks
1 large egg
2 tablespoons butter

1. In a medium saucepan, bring milk, vanilla bean, and ¼ cup sugar to a simmer over medium-high heat. In a medium bowl, whisk together cornstarch and remaining 1⁄3 cup sugar. Add egg yolks and egg to cornstarch mixture, and whisk until smooth.

2. Gradually whisk half the hot milk mixture into egg mixture to temper; transfer mixture back to saucepan. Reduce heat to medium, whisking constantly, until mixture boils for 1 minute and thickens. Remove from heat. Stir in butter until melted.

3. Remove vanilla bean and discard. Strain Vanilla Pastry Cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap (directly onto the surface), and refrigerate for at least 2 hours to chill.

This Vanilla Pastry Cream is soothing to the palette, and pairs especially well with tarts. Use this cream in our Berry Fruit Tart recipe for a delicious treat.

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