Mary Berry Crème Pâtissière Tart

There’s something timeless about a beautifully crafted tart, and Mary Berry’s Crème Pâtissière Tart captures that magic perfectly. I’m Chef Imen Dridi, and today, I’m sharing this elegant recipe that marries buttery pastry with rich vanilla custard and fresh raspberries. It’s a dessert that feels like a luxurious treat yet is wonderfully approachable for home bakers.

Whether you’re hosting a summer gathering, looking for an impressive bake, or simply craving a deliciously creamy, fruit-topped tart, this easy crème pâtissière tart delivers every time. Think of it as a delightful cross between a classic French fruit tart and the comforting simplicity Mary Berry is famous for. If you love a Mary Berry crab recipe or a special occasion seafood dish, you’ll adore having a refined, celebratory dessert like this in your repertoire too.

Why You’ll Love This Recipe

• Rich, creamy custard filling that feels luxurious but is simple to create
• Buttery, crisp pastry base that holds up beautifully under the luscious filling
• Gorgeous presentation with vibrant, fresh raspberries
• Ideal for making ahead: components can be prepped separately
• Versatile base for swapping fruits or adding a glaze twist

Ingredients You’ll Need

For the Pastry:

• 175g plain flour: forms the crisp, sturdy base
• 2 tbsp icing sugar: adds a delicate sweetness
• 100g chilled butter, cut into small pieces: essential for flaky pastry
• 1 free-range egg, beaten

For the Crème Pâtissière:

• 150ml whole milk: the custard’s creamy foundation
• 1 tsp vanilla extract: for rich, aromatic flavor
• 25g caster sugar
• 25g plain flour
• 1 free-range egg
• 75ml double cream: adds silky richness once cooled

For the Topping:

• 4 tbsp raspberry jam
• 450g fresh raspberries

How To Make Mary Berry’s Crème Pâtissière Tart

1. Preheat the oven to 200°C (180°C fan) or gas mark 6.
2. Prepare the pastry: In a food processor, pulse the flour, icing sugar, and butter until crumb-like. Add the egg and blend just until a dough forms.
3. Roll out the pastry on a floured surface. Cut circles slightly larger than your tart tins and press into the tins. Chill in the fridge for 20 minutes.
4. Blind bake the pastry: Prick the bases, line with parchment, and fill with baking beans. Bake for 10 minutes. Remove beans and paper, then bake for 5 more minutes until pale golden. Cool completely.
5. Make the crème pâtissière: Heat milk and vanilla until almost boiling. In a bowl, whisk sugar, flour, and egg. Slowly add hot milk, whisking constantly.
6. Cook the custard: Return to the pan and cook over low heat, whisking, until very thick (about 2–3 minutes). Cool with cling film touching the surface.
7. Finish the custard: Once cold, whisk in the double cream until smooth.
8. Assemble the tart: Fill pastry cases with the crème pâtissière.
9. Prepare the glaze: Warm the raspberry jam with 1 tablespoon of water, sieve, and set aside.
10. Top the tart: Arrange raspberries upright on top and brush gently with the glaze.

Common Mistakes to Avoid

• Overworking the pastry: This can make it tough instead of tender.
• Skipping blind baking: Results in soggy pastry.
• Overheating the custard: Causes it to curdle or split.
• Using frozen raspberries: They release too much liquid and ruin the finish.
• Under-chilling the components: Warm pastry or filling can make assembly messy.

Storage and Reheating Instructions

• Storage: Keep the tart refrigerated for 1–2 days, loosely covered with foil or plastic wrap.
• Freezing: Wrap tightly in cling film and foil. Freeze for up to 2 months.
• Reheating: Gently warm in the oven at 150°C (300°F) for 10–15 minutes if desired. Avoid microwaving to preserve the texture.

FAQs

Q: Can you freeze Crème Pâtissière Tart?
A: Yes, tightly wrap and freeze for up to two months. Defrost overnight in the fridge.

Q: Why does my pastry base come out soggy?
A: Blind baking with beans ensures the crust sets properly before adding the custard.

Q: Can I use other fruits besides raspberries?
A: Absolutely! Try strawberries, blueberries, or even sliced peaches.

Q: How do I prevent my crème pâtissière from curdling?
A: Cook it gently over low heat and stir constantly until thick.

Nutrition Facts (Per Serving)

• Calories: 400
• Sugar: 20g
• Fat: 25g
• Carbohydrates: 45g
• Protein: 7g
• Sodium: 140mg

Try More Recipe:

• Mary Berry Lemon And Blueberry Cake
• Mary Berry Chocolate Bundt Cake
• Mary Berry Strawberry Cheesecake