Fresh Summer Berry Tart

Name: Fresh Summer Berry Tart
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup cold butter, cubed; 1/3 cup powdered sugar; 2 cups whole milk; 4 egg yolks; 1/2 cup sugar; 3 tablespoons cornstarch; 1 teaspoon vanilla; 3 cups mixed berries

A buttery shortbread shell, silky vanilla custard, and a jewel-box of summer berries.

Mira AldenPastry editorJune 10, 2026★★★★★4.7(15 reviews)

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A berry tart topped with raspberries, blueberries, and blackberries — Photo by Monika Grabkowska on Unsplash

This is the tart to bring to a long summer table. It looks like a pastry-school project, but the press-in shortbread shell keeps the process friendly.

The custard is classic pastry cream, chilled until spoonable and silky. Pile the berries generously and unevenly. Perfection reads as effort; a little wildness reads as summer.

Make ahead

Bake the shell and cook the custard the day before. Assemble close to serving so the fruit stays glossy and the crust keeps its snap.

The recipe

Tick ingredients off as you go. Quantities scale with servings.

8 servings

Method 5 steps

Pulse flour, butter, and powdered sugar until sandy, then press into a 9-inch tart pan.
5 min
Bake at 350 F until deeply golden. Cool completely.
25 min
Whisk yolks with sugar and cornstarch. Temper with warm milk, then cook until thick.
15 min
Stir in vanilla and chill the custard.
Spread cooled custard into the shell and pile berries generously on top.

Serving notes

Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers keep, covered, for up to three days in the fridge.

Tagged#dessert #summer #berries