Fresh Berry Custard Tart

Ingredients

• For pastry: 1¼ cups plain flour, 2 tbsp icing sugar, pinch of salt
• 115g (½ cup) cold unsalted butter, cubed
• 1 egg yolk, 2–3 tbsp ice cold water
• For custard: 2 cups whole milk
• 4 egg yolks, ½ cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1½ teaspoons pure vanilla extract
• For topping: 400g mixed fresh berries (strawberries, raspberries, blueberries)
• 3 tablespoons apricot jam + 1 tbsp water (for glaze)

Instructions

1. Make pastry: blend flour, icing sugar, and salt. Rub in cold butter until resembling breadcrumbs. Add egg yolk and water, mix until dough just comes together. Flatten into a disc, wrap, refrigerate 30 minutes.
2. Preheat oven to 375°F (190°C). Roll pastry to fit a 9-inch tart tin. Press in, prick base, line with parchment and baking weights.
3. Blind bake 15 minutes. Remove weights and parchment, bake a further 10 minutes until golden. Cool completely.
4. Make custard: heat milk in a saucepan until just below a simmer. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
5. Slowly pour hot milk into egg mixture, whisking constantly. Return to the pan over medium heat.
6. Stir continuously until custard thickens and begins to bubble, about 3–4 minutes. Remove from heat.
7. Stir in butter and vanilla. Press plastic wrap directly onto the surface and cool completely in the fridge.
8. Fill cooled tart shell with custard, spreading evenly. Arrange fresh berries on top in a decorative pattern.
9. Heat apricot jam with water until liquid. Brush gently over berries for a beautiful glaze. Refrigerate 30 minutes before serving.

Chef's Notes

Cold butter is essential for a flaky, short pastry — don't let it soften before rubbing in.

Pressing cling film directly onto custard prevents a skin forming as it cools.

The tart is best assembled on the day of serving — the pastry stays crisp and berries stay fresh.