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Mary Berry Crème Pâtissière Tart

Mary Berry Crème Pâtissière Tart: A Luxurious Delight to Savor

Enjoy a slice of the Mary Berry Crème Pâtissière Tart, an elegant dessert that combines a flaky crust with silky custard and fresh raspberries.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 250 g Plain Flour Essential for structure; remember to dust for easier rolling.
  • 50 g Icing Sugar Adds sweetness; can be substituted with granulated sugar.
  • 125 g Butter (chilled) Vital for a flaky pastry; opt for unsalted.
  • 1 large Egg (beaten) Acts as a binding agent; a flax egg can be a good vegan alternative.
For the Custard Filling
  • 500 ml Whole Milk Provides creaminess; feel free to use almond milk.
  • 1 tsp Vanilla Extract Enhances flavor; pure vanilla is best.
  • 100 g Caster Sugar Contributes sweetness; you could use regular sugar.
  • 40 g Plain Flour (for custard) Thickening agent; adjust based on desired consistency.
  • 2 large Egg (for custard) Key for achieving rich custard texture; substitutes are not recommended.
  • 300 ml Double Cream Adds creaminess; you can replace it with heavy cream.
For the Topping
  • 150 g Raspberry Jam Provides sweetness and moisture; can swap for other preserves.
  • 250 g Raspberries Fresh fruit topping; seasonal swaps like strawberries or blueberries are delightful alternatives.

Equipment

  • mixing bowl
  • Tart tin
  • saucepan
  • spatula
  • whisk

Method
 

Prepare the Tart Dough
  1. In a mixing bowl, combine plain flour and icing sugar with chilled butter, rubbing together until crumbly and resembling breadcrumbs.
  2. Add the beaten egg, mixing until the dough comes together. Form it into a disc, wrap in cling film, and refrigerate for 30 minutes.
Roll and Shape the Dough
  1. After chilling, lightly flour your work surface and roll out the dough to about 3mm thick.
  2. Carefully transfer the rolled dough into a 9-inch tart tin, pressing it into the edges.
  3. Trim any overhanging dough and prick the base with a fork to prevent bubbling.
Blind Bake the Crust
  1. Preheat your oven to 190°C (375°F).
  2. Line the tart shell with parchment paper and fill it with baking weights.
  3. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 5-10 minutes until golden brown.
Make the Custard
  1. In a medium saucepan, combine whole milk, vanilla extract, and caster sugar over low heat.
  2. Stir gently while warming, but do not let it boil.
Prepare the Custard Mixture
  1. In a separate bowl, whisk together the eggs and plain flour until well combined.
  2. Once the milk mixture is warm, slowly pour it into the egg mixture while whisking continuously.
Thicken the Custard
  1. Return the custard mixture to the saucepan over low heat, constantly stirring until it thickens, approximately 5-7 minutes.
  2. Fold in the double cream for a luxurious finish.
Assemble the Tart
  1. Allow the custard to cool slightly before pouring it into the cooled tart shell, smoothing the top with a spatula.
  2. Let the tart cool completely at room temperature.
Add the Toppings
  1. Warm the raspberry jam in a small saucepan until it’s spreadable.
  2. Gently brush the top of the custard with the jam.
  3. Arrange fresh raspberries on top in a decorative pattern.
Chill and Serve
  1. Refrigerate the assembled tart for at least one hour to set the custard.
  2. Slice it with a sharp knife and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Feel free to switch out raspberries for seasonal fruits for a personal touch.

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