Thick, crisp tartlet dough is baked to a golden perfection then filled with a rich, sweet, vanilla custard and topped with handfuls of vibrant, fresh blueberries, blackberries and raspberries. These Berry Custard Tartlets are sure to impress at Springtime or Summer gatherings.
beautiful berry custard tartlets
These baked berry tartlets are inspired by my berry cheesecake, but I must admit, they’re my favorite spring and summertime dessert.
- they’re gorgeous and everyone wants to try them
- baked, sweet treats with fruit are perfect for breakfast or dessert
- the rich, creamy custard filling complements the fresh, sweet fruit and tartlet shells
- they’re sweet, yet light and refreshing
Ingredients for fruit custard tartlets includes three parts: crust, custard and fresh fruit topping
Equipment needed: 6-4” tartlet pans
Prep tip: preheat the oven to 350 F and spray tartlet pans with removable bottoms with baking spray or shortening before you begin.
part 1: crust instructions
Use a food processor to create an amazing, flaky tartlet crust.
part 2: custard instructions
I promise, custard is a breeze as long as you follow these simple steps.
Follow these tips for the best fruit tartlets with custard
- tartlet dough too sticky?
- If the crust dough seems too sticky, mix in 1-2 Tbs flour.
- why do my egg yolks curdle in the custard?
- Firstly, if there are just a few, small lumps, strain the mixture through a fine mesh sieve.
- Also, you can use an immersion blender to blend the lumps smooth. Start over if the custard is very lumpy with large pieces.
- Shortening – use cold butter instead
- Milk – cold water or cold half and half
- Berries– use any combination of berries
leftover berry custard tartlets
You won’t likely have leftovers, but if you do, tartlets can be stored in an airtight container in the fridge for 2 days.
what to serve with tartlets
Serve tartlets with breakfast, milk, coffee or as a standalone springtime or summer dessert.
Berry Custard Tartlets
- 1½ cup milk
- 4 egg yolks
- 3 tbsp sugar
- ⅛ tsp salt
- 3 tbsp cornstarch
- 1½ tsp vanilla extract
- 1 tsp butter
- 2½ cups berries fresh, washed, dried
- Preheat the oven to 350 F. Spray 6-4” tartlet pans with removable bottoms with baking spray.
- Add the flour and salt to a food processor. Pulse a few times to combine. Next, add the butter and shortening and process until the mixture is crumbly.
- Add in the egg yolk and process until combined.
- While the food processor is still running, stream the water and milk in through the feed chute. Process for about 20 seconds or until the dough begins to ball up together on one side of the processor.
- Divide the tartlet dough between the 6 pans. Press in an even layer on the bottom and sides of each pan. Use a sharp knife to cut away any excess dough from the top edges of each pan. Use a fork to poke a few holes into the base of each tartlet crust. Place a square or round of parchment into each tartlet so that it covers the surface of the dough. Fill each pan with a layer of pie weights, dry beans, dry rice or dry lentils. For ease, place all of the tartlet pans onto a baking sheet with a short lip around the edges. Place the pan into the oven to blind bake for 35 minutes. Carefully remove the parchment pieces and pie weights then bake for another 10 minutes or until the crust is golden and baked through. Once baked, remove from the oven and place onto a cooling rack to cool slightly.
- Pour the milk into a medium sized saucepan. Place the pan over medium heat to simmer. While the milk is heating up, whisk the egg yolks, sugar and salt together in a medium sized bowl. Once fully combined, whisk in the cornstarch and whisk well.
- Once the milk has begun to simmer, remove from the heat. While whisking constantly, slowly stream half of the heated milk into the egg yolk mixture.
- While whisking constantly, slowly stream the egg yolk and milk mixture back into the saucepan with the remaining milk. Return the pan to medium heat. Do not stop whisking at this point. As soon as you start to feel the mixture start to thicken, remove the pan from the heat immediately and keep whisking. Add the vanilla and butter and whisk to combine.
- Divide the custard into each tartlet. Let the custard and tartlets cool completely. Once cooled, cover each tartlet with plastic wrap so that the plastic wrap touches the custard thus preventing a skin from forming. Place the tartlets into the fridge to chill for 2 hours.
- Top with fresh washed berries and gently press them into the custard. Serve immediately.
more berry sweets…
Blueberry Oreo Blondies
Cake Mix Blueberry Muffins
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