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Berry cream tart with vanilla cream filling, strawberries, blueberries, raspberries, and mint in a golden tart crust.
Stephanie

Easy Cream Tart Recipe with Fresh Berries

A simple cream tart recipe made with a buttery fresh milled soft wheat crust, homemade vanilla pastry cream filling, and fresh berries. This pretty homemade dessert is perfect for summer gatherings, birthdays, showers, or anytime you want a fresh berry dessert that feels special but is still easy to make.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 2 hours
Servings: 1 tart
Course: Dessert
Ingredients Equipment Method Notes

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
  • Powdered sugar optional
  • Honey optional for drizzling
  • Lightly sweetened whipped cream optional

Equipment

  • 9-inch tart pan or six 3-inch mini tart pans
  • Mixing bowls
  • Pastry cutter or food processor
  • Small saucepan
  • Whisk
  • Stand mixer or hand mixer
  • Rolling pin, optional
  • Plastic wrap
  • Parchment paper
  • Baking sheet
  • cooling rack

Method
 

Make the tart crust
  1. In a mixing bowl, whisk together the fresh milled soft wheat flour or all-purpose flour, granulated sugar, and salt.
  2. Cut in the cold cubed butter until the mixture looks crumbly.
  3. 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.
  4. Press the dough into a 9-inch tart pan or six mini tart pans.
  5. Chill the crust for 30 minutes.
Bake the crust
  1. Preheat the oven to 350°F.
  2. Prick the bottom of the crust with a fork.
  3. Bake the large tart crust for 18 to 22 minutes, or until lightly golden brown. For mini tarts, bake for 12 to 15 minutes.
  4. Let the crust cool completely.
Make the vanilla pastry cream
  1. In a bowl, whisk together the granulated sugar, egg yolks, cornstarch, and salt until smooth.
  2. Warm the milk in a saucepan until steaming but not boiling.
  3. Slowly whisk a little hot milk into the egg mixture, then pour the tempered egg mixture back into the saucepan.
  4. Cook over medium heat, whisking constantly, until thickened.
  5. Remove from the heat and stir in the butter and vanilla extract.
  6. Transfer the pastry cream to a bowl. Place plastic wrap directly on the surface and chill until cold.
Assemble the cream tart
  1. Spread the chilled vanilla cream filling into the cooled tart crust.
  2. Top with fresh berries.
  3. Dust with powdered sugar, a dollop of whipped cream, or drizzle lightly with honey if desired.
  4. Chill until ready to serve.

Notes

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.