Berry tart

Total time: 1hr 20m
Preparation Time: 45m

For 8 people

Nutritional Information

Contains 372 Kcal, 6g Protein, 35g Carbohydrates, 22g Fat


  • Vanilla custard
  • 2 dl milk
  • 1 vanilla pod cut open lengthwise
  • 3 tbsp sugar
  • 2 fresh egg yolks
  • 1 pinch salt
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 dl full cream, beaten until stiff
  • Dough
  • 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
  • 3 tbsp sugar
  • Berries
  • 250 g raspberries
  • 1 tbsp icing sugar
  • 500 g strawberries, quartered
  • 125 g red currants
  • 2 tbsp unsalted, shelled pistachios, coarsely chopped

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  • Vanilla custard

    In a pan, whisk the milk and all the other ingredients up to and including the egg yolks, bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat immediately. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl, cover and leave to cool, chill until the custard is just set at the edges. Stir the vanilla custard until smooth, fold in the whipped cream, chill for approx. 20 mins.
  • Dough

    Place the dough and baking paper on a tray, prick firmly with a fork, sprinkle with sugar.
  • To bake

    Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.
  • Berries

    Mix the strawberries and icing sugar. Spread the custard over the pastry base. Top with the strawberries, raspberries, currants and pistachios.
  • Note:

    Flatten out any bulges in the baked puff pastry using the back of a spoon.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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