Let Me Tell You About This Tart (Real Talk)

Alright, so—confession time—I only started making fresh berry tarts a few years ago. It was a hot July day, berries threatening to go off in the fridge, and honestly I panicked a bit. My mum used to throw together these tarts for Sunday tea, and hers always looked like something out of a magazine. Mine? Usually a bit lopsided, but you know what? Everyone hoovers them up anyway. My brother once called it 'breakfast pie,' which, fair enough, we do eat it for breakfast sometimes. (No shame in my game.)

Why I Keep Coming Back to This Tart

I make this when I want to impress people but also not stress out too much. My family goes nuts for it—my nephew basically inhales the custard (and then complains that he’s too full for dinner). Sometimes the pastry shrinks (ugh) or the custard sets a bit weird—but nobody cares, because it tastes like summer. It's my back-pocket dessert for picnics, BBQs, or those random Tuesdays when I buy way too many berries. And you can mix it up depending on what's in season or, honestly, what's on sale at the shop. If you're like me and occasionally forget to plan ahead, that's a lifesaver.

What You'll Need (And What I Sometimes Use Instead)

1 ready-made shortcrust pastry sheet (I usually use store-bought, but homemade works—my gran swore by Jus-Rol; to be honest, any brand's fine)
About 2 cups fresh mixed berries (strawberries, blueberries, raspberries; sometimes I throw in blackberries, or whatever's lurking in the fridge)
2 cups whole milk (I've used oat milk in a pinch, but cow’s milk does set nicer)
4 egg yolks (3 if they’re huge; save the whites for meringue, or not, who am I to judge?)
½ cup sugar (caster or granulated—doesn't matter much)
¼ cup cornstarch (plain flour works if you don’t have cornstarch, but it’s a bit heavier)
1 teaspoon vanilla extract (sometimes I scrape a vanilla pod if I'm feeling fancy, but extract is easier and cheaper)

1 tablespoon unsalted butter (optional, but it makes the custard extra silky)
Optional: apricot jam for glazing (or honestly, any light jam—I've used peach and it was fine)

Here's How I Do It (Your Mileage May Vary)

Preheat your oven to 180°C/350°F. Roll out your pastry into a tart tin—if you don't have a rolling pin, a wine bottle does the job. Press it into the sides. Don’t stress if it tears; just patch it up.
Blind bake the pastry: Prick the base with a fork, line with parchment, and pile on some baking beans or old rice (I've even used coins). Bake 15 min, then remove weights and bake 7-8 min more till golden. Let it cool (this is where the house starts smelling amazing).
Meanwhile, make the custard: Whisk the sugar, egg yolks, and cornstarch together in a medium bowl till smooth. Heat the milk in a saucepan until just steaming—don’t let it boil or it’ll go weird. Gradually pour the hot milk into the yolk mixture, whisking non-stop. (Yes, it’s awkward, but it prevents scrambled eggs.)

Pour the mixture back into the pan and cook on low heat, stirring all the while—my arms get tired, but it's worth it. It’ll thicken after a few minutes; don’t worry if it looks lumpy at first, just keep whisking and it'll come together. Take off the heat, stir in butter and vanilla. At this point, I usually sneak a spoonful. For science.
Let the custard cool a touch (pop some cling film right on top so it doesn’t form a skin—unless you secretly like the skin, which, okay, no judgment).
Assemble: Pour cooled custard into the pastry shell, spread it out, then tumble the berries on top. Get artsy with the arrangement—or just dump them on, both ways taste good.
If you want that fancy shiny finish, melt a tablespoon of apricot jam with a splash of water, then brush it over the berries. Or skip it, especially if you're feeling lazy (like me half the time).

Notes From My (Sometimes Messy) Kitchen

The custard can be made a day ahead; actually, I find it works better if it chills overnight.

If you overbake the crust, just call it extra crispy and move on.
Sometimes the bottom gets a bit soggy, but if you eat it the same day, it’s barely noticeable.

Variations (Some More Successful Than Others)

Once I tried adding lemon zest to the custard—tasted lovely, but didn’t set right. Maybe too much? If you try, go easy.
Mixed stone fruit (like plums and peaches) instead of berries—works, but make sure they’re sliced thinly.
A chocolate tart crust—tried it once; honestly, it was a bit too much with the custard, but hey, maybe your sweet tooth is bigger than mine.

Equipment (Or What I Use When I Can’t Find Something)

Tart tin (but a regular cake pan works in a pinch—just line it well or it’ll stick)
Whisk (fork also does the trick if you’re desperate)
Rolling pin (wine bottle, anyone?)
Saucepan
Baking beans or just regular dried beans/rice

How Long Does It Keep? (Honestly, Not Long in My House)

Technically, it’ll last in the fridge (covered) for up to two days, but in my house it's usually gone by the next morning. If you do have leftovers—lucky you—it’s actually great for breakfast with strong coffee. The crust can get a bit soft after a day, but it’s still tasty.

How I Like to Serve It (Just a Suggestion)

I love it cold, straight from the fridge. Sometimes, for a family do, I’ll add a dollop of whipped cream on the side. (My aunt calls this 'showing off,' but she always asks for seconds.) In summer, a scoop of vanilla ice cream never goes amiss either.

What I Wish I’d Known Before (Pro Tips and Oopsies)

I once tried to cool the custard quickly in the freezer—bad idea, it went all watery. Just let it chill on its own time.
If the pastry shrinks, don’t panic. Extra berries hide a multitude of sins.
One time, I forgot to prick the crust before baking and it puffed up like a pillow. Still tasted fine, but my niece said it looked 'like a weird bread bowl.'

FAQ (Because People Actually Ask Me These Things!)

Can I use frozen berries?
Yep, but thaw and drain them first or your tart will be a bit soggy. I still do it when I’m desperate for berry flavor in January.
Do I have to glaze the berries?
Nah. Sometimes I skip it and no one notices. It just looks a bit shinier with the glaze, that’s all.
Help! My custard is lumpy.
Been there. Just whisk the heck out of it, or push it through a sieve. Don’t toss it—honestly, most lumps disappear when it chills.
Is it okay to use low-fat milk?
You can, but the custard won’t be as creamy. If that’s what you’ve got, go for it. I’ve done it in a pinch.
Where can I get more baking tips?
Oh, I follow Sally's Baking Addiction (she’s brilliant) and for pastry, BBC Good Food’s pastry guide is solid. Worth a look!

And just as a total aside because I found this out the hard way: If you have a cat, keep the tart covered or you’ll return to find a trail of little paw prints in the custard. True story. Anyway, hope you enjoy making (and eating) this as much as I do! Let me know if you try it—and especially if you make some wild substitution that actually works.

Fresh Berry Tart with Vanilla Custard: My Go-To Summer Treat

Let Me Tell You About This Tart (Real Talk)

Why I Keep Coming Back to This Tart

What You'll Need (And What I Sometimes Use Instead)

Here's How I Do It (Your Mileage May Vary)

Notes From My (Sometimes Messy) Kitchen

Variations (Some More Successful Than Others)

Equipment (Or What I Use When I Can’t Find Something)

How Long Does It Keep? (Honestly, Not Long in My House)

How I Like to Serve It (Just a Suggestion)

What I Wish I’d Known Before (Pro Tips and Oopsies)

FAQ (Because People Actually Ask Me These Things!)

Fresh Berry Tart with Vanilla Custard

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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