More Great Recipes: Fruit | Tart

Mixed Berry Tart

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Serves 8 | Prep Time 1 hour 20 min | Cook Time 25 min

Why I Love This Recipe

Use your favorite combination of berries to top this play on a classic cheesecake. Lightly sweetened berries top vanilla bean-flecked pastry cream contained in a graham cracker crust. If you don’t have individual tart pans, a tart made in a 10-inch pan with a removable bottom will work as well.

Ingredients You'll Need

Cream Cheese Pastry Cream
1 1/4 cups whole milk, divided
6 tablespoons granulated sugar, divided
1/2 vanilla bean, split and scraped, or 1/2 teaspoon vanilla extract
5 large egg yolks
3 tablespoons cornstarch
1 package (8 ounces) cream cheese, softened and cut into cubes
1/2 teaspoon vanilla extract

Graham Cracker Crust 1 cup unsalted butter (2 sticks), softened 1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup honey 2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

Mixed Berry Topping
1 package (6 ounces) Driscoll’s Blackberries
1 package (6 ounces) Driscoll’s Blueberries
1 package (6 ounces) Driscoll’s Raspberries
2 tablespoons granulated sugar
1 tablespoon cornstarch


Cream Cheese Pastry Cream

Combine 1 cup milk, 3 tablespoons sugar and vanilla bean, if using, in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.

Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and 1/2 teaspoon vanilla (1 teaspoon total if not using vanilla bean) and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.

Graham Cracker Crust

Cream butter with granulated sugar, brown sugar and honey in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and lighter in color.

Combine all-purpose flour, whole wheat flour, salt, baking soda and cinnamon in a medium bowl and add to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.

Lightly flour a work surface and roll out dough to a 12 x 24-inch rectangle, about 1/8-inch thick. Use a plastic lid from a large yogurt or sour cream container (at least 5 1/2-inch round) to mark 8 circles. Cut them out with a paring knife and press into 4 1/2-inch pans with removable bottoms. Prick each shell all over with a fork and chill 30 minutes.

Preheat oven to 325F. Bake chilled shells until deep golden brown and dry in appearance, about 25 minutes. Cool on a wire rack.

Mixed Berry Topping

Gently toss together berries. Remove 1/2 cup of the berries and set aside remaining berries.

Place sugar and 1/2 cup berries in a small nonreactive saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth. Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat and cool completely. Pour cooked mixture into remaining whole berries and gently combine.


Whisk pastry cream until smooth and spoon into tart shells. Smooth surface and top with berries. Serve immediately after assembling.

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