Berries and Cream Dream Tart
A colorful fruit tart with creamy custard and a crunchy graham cracker crust.
Equipment
- 9-inch tart pan
- Medium saucepot
- Fine-mesh sieve
- Offset spatula
Ingredients
For the Crust
- 10 graham crackers
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- 3 tablespoons unsalted butter melted
- 1 egg white
For the Custard Filling
- ⅓ cup sugar
- ¼ cup cornstarch
- ¾ teaspoon kosher salt
- 1 ½ cups whole milk
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla bean paste
- 1 cup plain whole-milk Greek yogurt
- 2 cups mixed berries raspberries, blueberries, blackberries, baby strawberries, currants, etc., for garnish
Instructions
Make the Crust
- Preheat the oven to 350°F and coat a 9-inch tart pan with nonstick spray.
- In a food processor, combine graham crackers, sugar, cinnamon, and salt.
- Pulse until finely ground.
- Add melted butter and egg white; pulse until crumbs hold together when pressed.
- Press the crust mixture evenly into the tart pan using the bottom of a measuring cup.
- Bake for 10 minutes, or until the crust begins to brown.
- Cool completely.
Make the Custard Filling
- In a medium saucepot, whisk together sugar, cornstarch, and salt.
- Add milk and egg yolks, whisking until smooth.
- Cook over medium heat, whisking occasionally, until the mixture boils.
- Continue cooking until thickened, about 2 minutes.
- Remove from heat and stir in butter and vanilla bean paste.
- Strain through a fine-mesh sieve to remove clumps.
- Cover with plastic wrap touching the surface and cool completely.
- Once cool, whisk in the yogurt until smooth.
Assemble the Tart
- Pour custard into the prepared crust, smoothing with an offset spatula.
- Chill in the refrigerator for at least 3 hours or up to 1 day.
- Arrange mixed berries on top before serving.
- Keep chilled until ready to slice and enjoy.
Notes / Tips / Wine Advice:
- This tart could also serve as breakfast! Who’s stopping you?
- For a silky custard, don’t forget to strain the mixture when you take it off the stovetop.
- You want to remove any egg that may have accidentally cooked, leaving clumps in your custard.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 12 g | Fiber: 2.5 g | Sugar: 20 g | Salt: 350 mg
