Berry Cream Tart

clock 20 minutes + 40 minutes bowl Serves 10


  • 1 packet sweet short pastry, pre-rolled
  • 300 ml whipped cream
  • 250 g strawberries
  • 125 g raspberries
  • 125 g blueberries
  • Icing sugar, for dusting
  • 2 cups milk
  • 1 Tbsp vanilla essence
  • 4 egg yolks
  • 1/2 cup caster sugar
  • 1/4 cup cornflour
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  • 1. Preheat oven to 190°C (170°C fan forced). Line a 24cm round flan with pastry. Trim edges and chill 15 minutes.

  • 2. Line pastry case with baking paper and fill with baking weights, rice or pasta. Bake blind for 10 minutes. Remove paper and weights and bake for a further 10-15 minutes, until golden. Cool completely.

  • 3. For the crème patisierre, heat milk in saucepan with vanilla until almost boiling. Set aside.

  • 4. Beat egg yolks and sugar together until thick and pale. Beat in cornflour. Gradually pour milk into mixture, whisking constantly.

  • 5. Pour mixture into a clean saucepan. Cook on medium, stirring constantly for 6-8 minutes, until it boils and thickens. Turn element down and simmer for 1 minute. Cover and leave to cool.

  • 6. Spoon cooled crème patissiere into pastry case. Chill until cold. Top with whipped cream and cover with berries. Dust with icing sugar to serve.

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