This Crème Pâtissière Tart features a buttery pastry with plain flour, icing sugar, butter, and a beaten egg. With a total time of 90 minutes, it serves six and highlights a creamy filling of milk, vanilla, sugar, flour, eggs, and double cream, topped with raspberry jam and fresh raspberries.
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💗 The Allure of This Mouth-Watering Recipe:
- Versatile: Adaptable for various fruits or toppings.
- Delicate Balance: Perfect blend of creamy and fruity flavors.
- Make-Ahead: Components can be prepped in advance.
- Eye-Catching: Stunning presentation with vibrant raspberries atop creamy filling.
❓ What Is Mary Berry Crème Pâtissière Tart Recipe?
Mary Berry’s Crème Pâtissière Tart is a delectable dessert with buttery pastry and a creamy vanilla custard filling. Named after the famed baker, it’s made from simple ingredients—flour, butter, eggs, milk, and cream—yielding a smooth, sweet taste with a hint of raspberries on top.
📜 Mary Berry Crème Pâtissière Tart Ingredients
For The Pastry
- 175g/6oz plain flour, plus extra for dusting
- 2 tbsp. icing sugar
- 100g/3½oz butter, chilled, cut into small pieces
- 1 free-range egg, beaten
For The Crème Pâtissière
- 150 ml (5 fl oz) of whole milk
- 1 tsp. vanilla extract
- 25g/1oz caster sugar
- 25g/1oz plain flour
- 1 free-range egg
- 75ml/2½fl oz double cream
For The Topping
- 4 tbsp. raspberry jam
- 450g/1lb raspberries
👩🍳 How to Make Mary Berry Crème Pâtissière Tart?
- Heat the oven to 200°C/180°C (fan/gas).
- To create the pastry, pulse flour, icing sugar, and butter in a food processor until breadcrumbs form. Add the egg and blend again until nearly incorporated and ball-shaped.
- Sprinkle flour in a work area and place the dough. Roll the pastry with a pin. Since you’ll line the sides, cut it into eight circles larger than the tins. Place pastry discs in each tin and refrigerate for 20 minutes.
- To bake blind, pierce the pastry bases, line the tins with parchment, fill with beans, and bake for 10 minutes. Remove the beans and paper carefully and return the bases to the oven for 5 minutes until done and pale golden brown. Allow it to cool.
- Pour milk and vanilla into a pot to make crème pâtissière. Heat until scorching (you can dip your finger in).
- Whisk sugar, flour, and egg in a bowl. Add half the boiling milk and stir until smooth. Add the remaining hot milk.
- Return the mixture to the saucepan and whisk over low heat until extremely thick, 2–3 minutes.
- Cover a bowl with cling film and refrigerate until chilled. Pour double cream while whisking when cool. Fill tart cases with crème pâtissière and refrigerate.
- Heat the jam in a pot with a tablespoon of water and stir to form the glaze. Sieve the liquid into a small dish.
- Put raspberries upright on crème pâtissière and apply a warm glaze on top.
💭 Recipe Tips
- Use cold butter for the pastry to ensure a flaky texture.
- Don’t rush cooling the custard—it needs time to set properly.
- Opt for fresh, not frozen raspberries, for the best topping.
- Maintain a low-medium heat when cooking the custard to avoid scrambling the eggs.
- Blind-bake the pastry to prevent a soggy bottom in the finished tart.
🍨 What To Serve With Crème Pâtissière Tart?
Serve Mary Berry’s Crème Pâtissière Tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch, drizzle with raspberry coulis or a sprinkle of powdered sugar.
🎚 How To Store Leftovers Crème Pâtissière Tart?
- In The Fridge. Store leftovers Crème Pâtissière Tart in the fridge for 1-2 days, covered loosely with foil or plastic wrap to preserve freshness.
- In The freezer. To freeze leftovers Crème Pâtissière Tart wrap tightly in cling film and foil, ensuring it’s airtight for up to 2 months.
How To Reheat Leftovers Crème Pâtissière Tart?
To reheat Crème Pâtissière Tart, gently warm slices in the oven at 300°F for 10–15 minutes to preserve texture. Alternatively, use a microwave in short bursts to prevent overheating.
FAQs
How Do You Prevent A Soggy Bottom Crust In A Crème Pâtissière Tart?
Prevent a soggy bottom crust by blind-baking the pastry before adding the filling.
Is It Possible To Make The Crème Pâtissière Ahead Of Time?
Yes, Crème Pâtissière can be made ahead; store it covered in the fridge for up to two days.
How Do You Prevent The Crème Pâtissière From Curdling?
Avoid curdling by cooking the custard over low-medium heat, stirring constantly until smooth.
How Do I Know When The Pastry Is Baked Perfectly?
The pastry is perfectly baked when it turns golden brown and feels crisp to the touch.
Try More Mary Berry Recipe:
- Mary Berry Lemon And Blueberry Cake
- Mary Berry Chocolate Bundt Cake
- Mary Berry Strawberry Cheesecake
Mary Berry Crème Pâtissière Tart Nutrition Facts
Amount Per Serving
- Calories: 400
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 130mg
- Carbohydrates: 45g
- Sugars: 20g
- Protein: 7g
- Fiber: 3g
- Sodium: 140mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Crème Pâtissière Tart
Description
This Crème Pâtissière Tart features a buttery pastry with plain flour, icing sugar, butter, and a beaten egg. With a total time of 90 minutes, it serves six and highlights a creamy filling of milk, vanilla, sugar, flour, eggs, and double cream, topped with raspberry jam and fresh raspberries.
Ingredients
For The Pastry
For The Crème Pâtissière
For The Topping
Instructions
- Heat the oven to 200°C/180°C (fan/gas).
- To create the pastry, pulse flour, icing sugar, and butter in a food processor until breadcrumbs form. Add the egg and blend again until nearly incorporated and ball-shaped.
- Sprinkle flour in a work area and place the dough. Roll the pastry with a pin. Since you’ll line the sides, cut it into eight circles larger than the tins. Place pastry discs in each tin and refrigerate for 20 minutes.
- To bake blind, pierce the pastry bases, line the tins with parchment, fill with beans, and bake for 10 minutes. Remove the beans and paper carefully and return the bases to the oven for 5 minutes until done and pale golden brown. Allow it to cool.
- Pour milk and vanilla into a pot to make crème pâtissière. Heat until scorching (you can dip your finger in).
- Whisk sugar, flour, and egg in a bowl. Add half the boiling milk and stir until smooth. Add the remaining hot milk.
- Return the mixture to the saucepan and whisk over low heat until extremely thick, 2–3 minutes.
- Cover a bowl with cling film and refrigerate until chilled. Pour double cream while whisking when cool. Fill tart cases with crème pâtissière and refrigerate.
- Heat the jam in a pot with a tablespoon of water and stir to form the glaze. Sieve the liquid into a small dish.
- Put raspberries upright on crème pâtissière and apply a warm glaze on top.
Notes
- Use cold butter for the pastry to ensure a flaky texture.
- Don’t rush cooling the custard—it needs time to set properly.
Opt for fresh, not frozen raspberries, for the best topping. - Maintain a low-medium heat when cooking the custard to avoid scrambling the eggs.