Desserts

Blackberry Custard Tart

Sweet, juicy blackberries and luscious vanilla custard are baked in a sweetened whole-wheat pastry crust. This blackberry custard tart is not only dreamy and delicious, it’s simple to make. Impress your guests with this summer gourmet-style dessert worthy of any occasion.

Blackberries are at their peak, plump, juicy, sweet, and tart! There is no shortage in the stores, farmers’ markets, and farm stands. There are endless ways to enjoy these little gems, and I’m excited to share one more summer berry recipe with you…before we say goodbye to summer.

So gather up your blackberries and whip up this blackberry custard tart. And if you’re cringing at the thought of making custard, not to worry; this dessert couldn’t be easier.

I promise! It’s foolproof.

All you have to do is mix the dairy and eggs and pour it over the blackberries in the tart. The oven does the work! You can use store-bought pie dough for convenience, but my sweet pastry tart is super easy, light, and somewhat healthier. There’s no chilling the dough; it’s incredibly easy to work with and only takes 10 minutes.

Ingredient Notes And Substitutions

Blackberries ~ Feel free to use any berries or a combo in this recipe, usually available year-round. I have always used fresh berries. Frozen may result in a more watery filling and won’t be as stunning as plump whole berries.

Eggs ~ whole eggs for the filling and an egg yolk for the crust

Whipping cream ~ I find the whipping cream creates a creamier texture and sets up perfectly; however, half and half or whole milk make suitable substitutes.

Cornstarch ~ helps prevent clumping or curdling with the filling. You can use flour, but find the cornstarch dissolves easier.

Sugar ~ You can use honey, agave, maple syrup, or sugar alternative can be substituted.

Whole wheat pastry flour, butter, and egg. ~ Your ingredients for the pastry crust. You can substitute whole wheat flour or use this one made with all-purpose flour.

whole wheat pastry -uncooked
Custard being poured into un baked berry tart

All There Is To Love About This Blackberry Custard Tart

  • It’s easy elegance! which is my favorite type of cooking and baking to share. Minimal ingredients and work that can go from weeknight to dinner party without sacrificing taste.
  • It is a forgivable and adaptable recipe. The no-fuss and stress-free pastry is flexible and easy to work with, and It rolls out perfectly. Switch up the berries, or use a combo.
  • Making a gourmet-style dessert will sure to impress, and they’ll never know how easy it was.
  • You can prepare the tart in advance or the filling and crust individually and assemble the day of serving.
Just baked close up of blackberry custard tart

Make Ahead, And Storage

You have a few options to fit your fancy when planning and prepping this tart.

  • Make the dough, refrigerate for 2- 3 days, or freeze for up to 6 months. Wrap tightly in plastic wrap and aluminum foil when freezing.
  •  Make the filling, and store tightly covered in refrigerator for up to 2 days for only 2 days. Do not freeze.
  •  Prepare and cook the tart the day before serving; cool completely. Wrap with plastic wrap, pulling it taught so the plastic does not touch the filling.
  •  Storage. Keep in mind the tart is best eaten within one day. It can be covered and stored for up to 3 days. After that, the blackberries will start to weep (release moisture) and become watery.

How To Make This Blackberry Custard Tart

  1. Add whole wheat pastry flour, powdered sugar, and salt using a food processor. Pulse a few times to mix. Add the egg yolk and pulse again. With the processor on low speed, add the ice water a tablespoon at a time, allowing it to mix in.
  2. As soon as the dough forms a ball, stop the processor. You should only need 3 to 4 tablespoons of water. Turn the dough onto a silpat if you have one (this is my preferred method) —otherwise, use a lightly floured surface.
  3. Roll the dough out in a circle as best you can. See notes below. Transfer the dough to the tart pan by lightly wrapping it around the rolling pin. Make sure to adhere the dough up the sides. (You don’t want a gap, or the filling will seep through and leak out the pan).
  4. Now, you will blind-bake the crust. Place a crumpled piece of parchment paper on top of the crust and fill it with dried beans or pie weights. Bake for 10 minutes at 350 degrees F. Set aside while you make the filling.
  5. Add the whipping cream, eggs, sugar, salt, and cornstarch to a medium mixing bowl and whisk until well combined.
  6. Remove the beans and parchment paper from the crust. Add the blackberries to the crust, and pour the filling over the berries. Carefully transfer the tart to the oven and bake for 30 to 50 minutes at 300 degrees F. Ovens vary, so start checking the tart at 30 Minutes.
Close up of a slice of blackberry custard tart

Other Summer Berry Desserts You May Enjoy

Berry crisp with whiskey custard sauce

Berry tart with lemon cream

Lemon strawberry tarts

Frozen yogurt berry bars

Raspberry white chocolate cookies

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Blackberry Custard Tart


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  • Author: Teri Wallingford
  • Total Time: 1 hour – Includes cook time
  • Yield: 810 1x

Description

Sweet juicy blackberries and luscious vanilla custard are baked in a sweetened whole-wheat pastry crust. This blackberry custard tart is not only dreamy and delicious, it’s simple to make. Impress your guests with this summer gourmet-style dessert worthy of any occasion.


Ingredients

Units Scale

For the crust

  • 1 1/2 cups Whole wheat pastry flour, or whole wheat flour. Don’t want whole wheat? Here is an all-purpose flour option
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, cold. Cut into small cubes.
  • 1/2teaspoon salt
  • 1 egg yolk

For the custard filling

  • 26-ounce packages of blackberries.
  • 1 cup whipping cream, or half and half
  • 3 eggs
  • 3/4 cup white sugar
  • 2 teaspoons vanilla bean paste, or vanilla extract
  • 1 tablespoon cornstarch, or flour
  • 1/4 teaspoon salt


Instructions

Equipment needed. A 9-inch tart pan with a removable bottom, food processor, and rolling pin.

For the pastry crust

  1. Add whole wheat pastry flour, powdered sugar, and salt using a food processor. Pulse a few times to mix. Add the egg yolk and pulse again. With the processor on low speed, add the ice water a tablespoon at a time, allowing it to mix in. 
  2. As soon as the dough forms a ball, stop the processor. 
  3. Turn the dough onto a silpat if you have one (this is my preferred method) —otherwise, use a lightly floured surface. Roll the dough out in a circle as best you can. *See notes below.
  4. If using a rolling pin, transfer the dough to the tart pan by lightly wrapping it around the rolling pin. Make sure to adhere the dough up the sides. (You don’t want a gap, or the filling will seep through and leak out the pan).
  5. Now, you will blind-bake the crust, or partially cook. Place a crumpled piece of parchment paper on top of the crust and fill it with dried beans or pie weights. Bake for 10 minutes at 350 degrees F. Set aside while you make the filling.

 For the custard filling

  1. Add the whipping cream, eggs, vanilla, sugar, salt, and cornstarch to a medium mixing bowl and whisk until well combined.
  2. Now it’s time to assemble. Remove the beans and parchment paper from the crust. Add the blackberries to the crust, and pour the filling over the berries.
  3. Decrease the oven temperature to 300 degrees F. Carefully transfer the tart to the oven and bake for 30 to 50 minutes. Ovens vary, so start checking the tart at 30 Minutes. Check for doneness by gently shaking the pan; if it jiggles (like jello), it is done and will continue to set up as it cools. Cool completely, cover with plastic wrap, and chill until firm.
  4. To serve, sprinkle with powdered sugar or whipped cream.

Notes

Here are a few different ways to prep the dough for the tart pan and helpful tips.

* My tart pan is 9 inches in diameter. Keep in mind if yours is smaller, you may have excess crust and filling. Alternatively, you can divide the dough into individual mini tart pans. 

* The crust will shrink slightly, so you’ll want to roll the dough out about 1/2  bigger than the pan. If using a silpat (I highly recommend them!), you can transfer the rolled-out dough by inverting the silpat onto the pan.

** If not using a. silpat, once the dough is rolled out, wrap the dough around a rolling pin to transfer it to the tart pan. 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Raspberry white chocolate cookies

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