Easy Cream Tart Recipe with Fresh Berries

This easy cream tart recipe is made with a buttery tart crust, light vanilla cream filling, and fresh berries. It is simple enough for summer gatherings, birthdays, showers, or a weekend dessert when berries are in season. If you enjoy simple desserts made with fresh milled flour, you may also like my Whole Wheat Banana Muffins with Chocolate Chips.

A cream tart, sometimes searched as cream tarte, is usually made with a crisp crust, creamy filling, and fruit on top. This version uses a fresh milled soft wheat crust with an all-purpose flour option, then gets filled with a homemade vanilla pastry cream. Since butter is one of the main ingredients in the crust, this is a perfect recipe to make after learning How To Make Easy Homemade Butter From Raw Milk.

What Is a Cream Tart?

A cream tart is a dessert made with a baked tart crust, a creamy filling, and fresh fruit or other toppings. This easy cream tart recipe uses a buttery cookie-like tart crust, homemade vanilla pastry cream, and fresh berries. It is lighter than a full cake but still pretty enough to serve for a special occasion.

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Quick Look at This Recipe

Prep time: 30 minutes
Chill time: About 1 hour
Bake time: 18 to 22 minutes
Total time: About 2 hours 15 minutes
Servings: 8 slices
Texture: Crisp buttery crust, smooth vanilla cream filling, and fresh berries
Best served: Chilled with fresh berries and a dusting of powdered sugar or drizzle of honey

Why You’ll Love This Cream Tart Recipe

What I like most about this cream tart is that it looks impressive without requiring complicated decorating. The tart crust can be made ahead, the pastry cream comes together on the stovetop, and fresh berries do most of the work when it comes time to assemble the dessert.

If you are making this during berry season, it is a good recipe to keep near other fruit favorites like Homemade Raspberry Jam, Classic Homemade Strawberry Jam Without Pectin, or Easy Homemade Blueberry Jam Without Pectin.

Ingredients

For the Tart Crust

• 1 cup plus 2 tablespoons fresh milled soft wheat flour, 161 g
  or 1 ¼ cups all-purpose flour, 156 g, spooned and leveled
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 to 3 teaspoons cold water, only if needed

For the Vanilla Cream Filling

• 1 ½ cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• 4 tablespoons plus 1 ½ teaspoons cornstarch
• ¼ teaspoon salt
• 1 ½ tablespoons unsalted butter
• 2 teaspoons vanilla extract

For the Fresh Berry Topping

• 1 to 2 cups fresh berries, such as raspberries, strawberries, blueberries, or blackberries
• Lightly sweetened whipped cream, optional
• Powdered sugar, optional
• Honey, optional for drizzling

How to Make an Easy Cream Tart with Fresh Berries

Make the tart crust

In a mixing bowl, whisk together the fresh milled soft wheat flour or all-purpose flour, granulated sugar, and salt.

Cut in the cold cubed butter until the mixture looks crumbly.

Add the egg yolk and vanilla extract. Mix until the dough begins to come together. If the dough feels too dry, add 1 teaspoon of cold water at a time, only until it holds together.

Press the dough into a 9-inch tart pan or six mini tart pans. You can also roll it gently on a lightly floured surface before placing it in the tart pan if you prefer a more even crust. Chill the crust for 30 minutes.

Bake the crust

Preheat the oven to 350°F. Prick the bottom of the chilled crust with a fork.

Place the tart pan on a baking sheet. Bake the large tart crust for 18 to 22 minutes, or until lightly golden brown. For mini tarts, bake for 12 to 15 minutes. Let the crust cool completely before adding the filling.

Make the vanilla pastry cream

In a bowl, whisk together the granulated sugar, egg yolks, cornstarch, and salt until smooth.

Warm the milk in a saucepan over medium heat until steaming but not boiling. Slowly whisk a small amount of the hot milk into the egg mixture. Then pour the tempered egg mixture back into the saucepan.

Cook over medium heat, whisking constantly, until the pastry cream thickens. Remove from the heat and stir in the butter and vanilla extract.

If your filling seems a little lumpy, press it through a fine mesh strainer before chilling. I have also used an immersion blender to smooth it out nicely.

Transfer the pastry cream to a bowl. Place plastic wrap directly on the surface of the pastry cream so a skin does not form. Chill until cold.

Assemble the cream tart

Spoon the chilled vanilla cream filling into the cooled tart crust and spread it evenly.

Top with fresh berries. Dust with powdered sugar, a dollop of whipped cream, or drizzle lightly with honey if desired. Chill until ready to serve.

Tips for the Best Cream Tart

Let the crust cool completely before adding the cream filling.

Do not skip chilling the tart dough before baking. This helps the crust hold its shape.

Whisk the pastry cream constantly while it cooks so it stays smooth.

Place plastic wrap directly on the pastry cream before chilling to keep a skin from forming.

Add the fresh berries close to serving time if you want them to look their best.

How to Store Cream Tart

Store cream tart covered in the refrigerator for up to 2 days.

The crust is best the day it is assembled because the cream filling will slowly soften it over time. For the best texture, bake the crust and make the filling ahead, then assemble the tart the day you plan to serve it.

Frequently Asked Questions About Cream Tart