Fresh Berry Custard Tart

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A vibrant and summery fresh berry custard tart made from short crust pastry, a homemade vanilla custard and fresh berries. As tasty as it is beautiful!

A fruit tart topped with sliced strawberries and whole blueberries sits on a white plate, with a red cloth nearby on a dark surface.

This beautiful Fresh Berry Custard Tart tastes just as good as it looks! I love to make it in summer when berries are plentiful and affordable. The base is made from store bought shortcrust pastry (but if you want to make your own - check out our Shortcrust Pastry recipe here), homemade vanilla custard and fresh strawberries and blueberries. If you're new to making custard, have a good read over my FAQs to guide you through the process.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Fresh Berry Custard Tart

Ingredient notes:

A countertop displays corn flour, milk, sugar, eggs, butter, strawberries, blueberries, pastry block, jam, and cream in various containers.

Egg Yolks: Egg yolks give the custard its rich flavour and smooth texture. Using four yolks creates a thick, silky filling that sets nicely in the tart. Make sure to whisk well so the custard stays lump-free.
Sweet short pastry: You can use homemade sweet short pastry if you prefer, but I like to keep things simple with a pre-made pastry sheet. Roll it out to fit your tart tin. Or you can use pre rolled frozen sheets, just patchwork it to fit your tin, overlapping the edges with some egg wash or water to help it join. The buttery, crisp sweet pastry pairs perfectly with the creamy custard and glossy berries.
Berries: Use a mix of fresh seasonal berries for the topping. Strawberries and blueberries are a classic combo, but raspberries, blackberries or boysenberries also work beautifully. Choose ripe, sweet berries for the best flavour and colour.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Roll out the sweet short pastry and line a greased tart tin. Trim the edges and prick the base with a fork. Place in the freezer for 20 minutes. Preheat the oven to 180°C fan bake.

Unbaked tart crust with fork holes in a round baking tin on a light countertop.

Unbaked tart crust lined with parchment paper and filled with dry rice for blind baking, placed in an oven.

Line the chilled pastry with baking paper and fill with baking beans. Bake for 10 minutes. Remove the baking beans and paper, then bake for a further 8-10 minutes until golden. Set aside to cool.

A metal saucepan containing a creamy white liquid with small black specks, placed on a light-colored countertop.

A blue bowl containing an egg yolk, milk, and flour with a whisk resting inside, ready for mixing on a light countertop.

Heat 1½ cups of the milk with the vanilla in a saucepan until hot but not boiling. In a bowl whisk together the sugar, cornflour, egg yolks and remaining ½ cup cold milk until smooth.

Milk mixture is being poured from a metal bowl into a blue bowl with beaten eggs and a whisk on a light countertop.

A metal saucepan containing thick, creamy yellow sauce being whisked with a metal whisk on a stovetop.

Slowly pour a little of the hot milk into the egg mixture while whisking. Once combined, pour everything back into the saucepan.

A whisk in a saucepan with thick, creamy mashed potatoes on a stovetop.

A saucepan with thick yellow custard, a pat of butter, and a metal whisk on a wooden cutting board.

Cook over medium heat, whisking constantly, until the custard starts to thicken. Reduce the heat and keep whisking for another 30 seconds. Remove from the heat and whisk in the butter for another minute, until the custard is silky and smooth.

A tart with a golden-brown crust filled with smooth, creamy yellow custard, set on a light-colored speckled surface.

A tart with a smooth, pale yellow custard filling in a pastry crust, covered loosely with clear plastic wrap, on a speckled countertop.

Pour the custard into the cooled pastry case and smooth the top. Press cling film directly onto the surface to stop a skin forming. Chill in the fridge for at least 3 hours until set.

A metal bowl of sliced strawberries, whole strawberries, blueberries on a plate, and a cutting board with a knife and strawberry tops on a light countertop.

A bowl filled with sliced strawberries and whole blueberries.

Rinse and dry the berries. Slice the strawberries into halves or quarters and place in a bowl with the blueberries.

A person pours berry juice through a strainer into a bowl of fresh strawberries and blueberries.

A fruit tart with a pastry crust, cream filling, and topped with fresh strawberries and blueberries, presented on a light-colored surface.

Warm the jam in the microwave for 20-40 seconds until melted. Strain if you like, then pour over the berries and toss gently.

A fruit tart topped with sliced strawberries and whole blueberries sits on a white plate, with a red cloth and plates in the background.

Arrange the berries on top of the chilled custard tart. Serve straight away or keep chilled until ready.

A slice of custard tart topped with fresh strawberries and blueberries on a plate with a gold fork.

Recipe FAQs:

My custard hasn't set, what have I done wrong?

It's really important to bring the custard up to a high heat to activate the cornflour, it will thicken a lot so keep mixing to keep it smooth. The cornflour makes the custard stable so the egg yolks don't curdle but don't boil it too hard for too long as the custard can become a bit too firm. It's also important to put the custard into the tart shell while it's still warm so you can smooth it out as it sets in shape as everything cools.

How do I avoid a lumpy custard?

Mix mix mix! And don't let it sit unstirred on the heat of this will create lumps. Also keep the heat lower when making the custard, and you can always pull it off the heat mixing to keep it smooth.

Can I make this ahead of time?

Yes to the base, you could make it up to a day in advance and keep it stored in the fridge. If making in advance I would recommend waiting to add the berries to the top later as they can weep if left sitting cut for too long.

Storage:

Keep in the fridge in an airtight container for up to 3 days. Make sure it's well covered as the custard can dry out if left uncovered and it can easily pick up other smells in the fridge. I don't recommend freezing this tart. It's best enjoyed fresh while the berries are at their best and the custard stays smooth and soft.

You can make the pastry base a day ahead and store it in the fridge. Add the berries just before serving as they can weep if left cut for too long.

A slice of fruit tart topped with strawberries and blueberries on a white plate with a blue rim, beside a gold fork.

Top tips:

How to separate eggs - The easiest way to separate egg yolks from the whites is to use the eggshell itself. Crack the egg in the middle and gently open it into two halves. Pass the yolk back and forth between the shell halves, letting the egg white fall into a bowl underneath. Once all the white has dropped away, place the yolk into a separate bowl. Repeat with the remaining eggs. This method keeps the yolks intact and gives you clean whites for other recipes. Like Pavlova or meringue.

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Fresh Berry Custard Tart

Yield: Serves 10

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 3 hours

Total Time: 4 hours

A vibrant and summery fresh berry custard tart made from short crust pastry, a homemade vanilla custard and fresh berries!

Ingredients

Tart case

400g Sweet short pastry

Custard Filling

2 cups milk
2 tsp vanilla essence (or vanilla bean paste)
½ cup white sugar
25g cornflour
4 egg yolks (size 7 eggs)
50g butter

Topping

500g fresh strawberries
125g fresh blueberries
¼ cup berry jam

Instructions

Roll out the sweet short pastry and line a greased tart tin. Trim the edges and prick the base with a fork. Place in the freezer for 20 minutes.
Preheat the oven to 180°C fan bake.
Line the chilled pastry with baking paper and fill with baking beans. Bake for 10 minutes. Remove the baking beans and paper, then bake for a further 8-10 minutes until golden. Set aside to cool.
Heat 1½ cups of the milk with the vanilla in a saucepan until hot but not boiling.
In a bowl whisk together the sugar, cornflour, egg yolks and remaining ½ cup cold milk until smooth.
Slowly pour a little of the hot milk into the egg mixture while whisking. Once combined, pour everything back into the saucepan.
Cook over medium heat, whisking constantly, until the custard starts to thicken. Reduce the heat and keep whisking for another 30 seconds.
Remove from the heat and whisk in the butter for another minute, until the custard is silky and smooth.
Pour the custard into the cooled pastry case and smooth the top. Press cling film directly onto the surface to stop a skin forming. Chill in the fridge for at least 3 hours until set.
Rinse and dry the berries. Slice the strawberries into halves or quarters and place in a bowl with the blueberries.
Warm the jam in the microwave for 20-40 seconds until melted. Strain if you like, then pour over the berries and toss gently.
Arrange the berries on top of the chilled custard tart. Serve straight away or keep chilled until ready.

Notes

How to separate eggs - The easiest way to separate egg yolks from the whites is to use the eggshell itself. Crack the egg in the middle and gently open it into two halves. Pass the yolk back and forth between the shell halves, letting the egg white fall into a bowl underneath. Once all the white has dropped away, place the yolk into a separate bowl. Repeat with the remaining eggs. This method keeps the yolks intact and gives you clean whites for other recipes. Like Pavalova or meringue.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 16gSaturated Fat: 9gUnsaturated Fat: 7gCholesterol: 113mgSodium: 230mgCarbohydrates: 43gFiber: 3gSugar: 23gProtein: 7g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya