Berry Tart

by Todd Leonard CEC on May 19, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


This gourmet dessert will add elegance to any dinner or party.

Serves: 6

Prep Time: 40 min

Cook Time: 30 min

Total Time: 70 min

Total Time:
Prep Time:
Cook Time:
70 min
40 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


Pastry Cream

  • 2 c. water
  • 2/3 c. THRIVE Instant MilkTHRIVE Instant Milk powder
  • 1/2 c. Cane Sugar
  • 1/4 tsp. Iodized Salt
  • 4 egg yolks
  • 1 1/2 tbsp. cornstarch
  • 2 tbsp. butter, cold
  • 2 tsp. vanilla extract

Fruit Topping

  • 1 3/4 c. water
  • 1/2 c. THRIVE Honey CrystalsTHRIVE Honey Crystals
  • 2 tbsp. Cane Sugar
  • 1 tsp. vanilla extract
  • 1 1/2 tbsp. lemon juice
  • 2 c. Whole Strawberries - Freeze Dried
  • 1 1/2 c. THRIVE Blackberries - Freeze DriedTHRIVE Blackberries - Freeze Dried
  • 1 1/2 tbsp. cornstarch + 2 tbsp water


  • 1 1/4 c. White Flour (All Purpose Unbleached Flour)
  • 2 tbsp. Cane Sugar
  • 1 tbsp. THRIVE Scrambled Egg MixTHRIVE Scrambled Egg Mix
  • 1/2 c. butter, chilled and cubed
  • 3 tbsp. ice water

The selected items have been added to your cart.
View Cart 

The selected items have been added to your queue.
View My Deliveries 


For pastry cream:

  1. Combine water, milk powder, ¼ cup of the sugar, and salt in a medium saucepan. Cook over medium heat until milk starts to steam.
  2. In a medium size bowl, whisk together egg yolks, cornstarch, and remaining sugar.
  3. Slowly pour scalded milk into egg mixture a little bit at a time until eggs are tempered.
  4. Pour mixture back into saucepan and cook over medium heat, whisking constantly until it thickens (2–3 minutes).
  5. Transfer to electric mixer with paddle attachment. Add butter and vanilla and beat on medium speed until butter melts.
  6. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled.
  7. Just before serving, beat on low speed in mixer until smooth.

To make crust:

  1. Combine flour, sugar, and Scrambled Egg Mix in a food processor.
  2. Add butter and process until mixture resembles coarse meal (10–20 seconds).
  3. Slowly drizzle in ice water while mixing. Mix until dough holds together without being wet or sticky.
  4. Divide into 6 equal balls. Flatten each ball into a disk and wrap in plastic.
  5. Chill dough for one hour. Roll out each crust until ⅛” thick. Press dough into 4” tart pans. Place pans in freezer until dough is chilled (about 20 minutes).
  6. Place pie weights (can use beans) in each tart with parchment between it and bake at 400⁰F for about 15 minutes.

For fruit topping:

  1. Combine water, honey crystals, sugar, vanilla, and lemon juice in a small saucepan and bring to a simmer. Add fruit and stir lightly.
  2. Drizzle in cornstarch slurry while stirring. Allow to simmer for 1 minute and instantly remove from heat and cool in ice bath.
  3. Add pastry cream to cooked tart shells, filling almost to top and making a small indent in the middle for topping.
  4. Top with berry mixture and allow to cool slightly before serving.

Yield: 6 tarts