This mixed berry and lemon custard tart is spring and summer on a plate. Classic, buttery tart dough is flavored with cinnamon, nutmeg, allspice, and cloves, baked until crisp, brushed with jam, then filled with lemon curd, fresh strawberries, and both blackberry and raspberry pastry cream.
*NOTE: Make the Pastry Cream first, giving it enough time to chill in the refrigerator before using it to fill this tart. The Pastry Cream Recipe calls for 3/4 cup whipping cream. For this tart, reduce the amount to 1/2 cup.
FOR THE TART DOUGH:
- 2 large egg yolks
- 1 tbsp heavy cream
- 1 tsp pure vanilla extract
- 1¼ cup unbleached all-purpose flour
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp cloves
- ½ tsp salt
- ⅔ cup powdered sugar (confectioners sugar)
- 1 stick (4 oz) unsalted butter, cut into ½-inch chunks
FOR THE TART FILLING:
- 1 recipe Pastry Cream, chilled (*Only use 1/2 cup whipping cream)
- 1/4 cup berry jam (any flavor)
- 10 oz lemon curd
- 10 medium size fresh strawberries – about 8 oz
- 3 tbsp raspberry jam
- 3 tbsp blackberry jam
- Fresh raspberries and blackberries to decorating the top of the tart (optional)
MAKE THE TART SHELL:
- Add the egg yolks, heavy cream, and vanilla to a small bowl and whisk to combine.
- Add the flour, cinnamon, nutmeg, allspice, cloves, salt, and powdered sugar to the bowl of a food processor. Pulse a couple of times to combine. Add the pieces of butter to the flour mixture and pulse until the mixture resembles coarse cornmeal – about 10 pulses.
- With the machine running, pour the egg mixture through the feed tube and process just until the dough begins to stick together, about 8-10 seconds. Be careful not to overprocess.
- Turn the dough out onto a large sheet of plastic wrap and knead 2 or 3 times to bring the dough completely together. Flatten the dough into a 6-inch disk, wrap tightly in the plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- After chilling, unwrap the dough and lay it on a lightly floured work surface. (If the dough has been in the refrigerator for longer than 1 hour, you might need to let it sit at room temperature, covered, for 10 minutes or so to allow it to soften up a bit.) If using a 9-inch round pan, roll the dough into an 11-inch circle. If using a rectangle pan, roll the dough into a rectangle that’s at least 20-inches long and 10 or 11-inches wide. Use flour to keep the dough from sticking to your work surface or rolling pin as you roll it out. It can also be helpful to have a large spatula handy, to slide under the dough from time to time to keep it from sticking to your work surface.
- Gently wrap the dough around your rolling pin and then unroll over your tart pan. Lifting the edge of the dough, gently ease the dough into the pan. Press the dough against the sides of the pan and into the corners, wrapping the edges of the dough up and over the sides of the pan.
- Roll the rolling pin over the top of the tart pan to cut any excess, overhanging dough from the pan and create a clean edge. If any of the dough inside the pan is too thin or torn, use pieces of excess dough to reinforce and repair.
- Cover the dough with plastic wrap and put in the freezer for 30 minutes.
- Preheat the oven to 375 degrees.
- Remove the dough from the freezer and line with a double layer of aluminum foil. Fill with pie weights or dried beans and bake for 30 minutes. Remove the foil and pie weights or beans. Return to the oven and bake 5-10 minutes longer, until the shell is fully baked and golden brown. Remove from the oven to a wire rack and allow to cool completely in the pan before proceeding.
FILL THE TART: (Fill the tart with the pastry still inside the tart pan.)
- Heat 1/4 cup jam in the microwave for 10-20 seconds, just until it’s slightly runny. Use a pastry brush to completely coat the inside of the cooked and cooled pastry shell with jam. Let the shell sit, uncovered, at room temperature for 1 hour, and up to 4 hours, to allow the jam to set.
- Spread the lemon curd over the bottom of the tart shell in one even layer.
- Remove the stems from the strawberries and cut them into thin slices. Layer the strawberry slices over the lemon curd in an even layer.
- Divide the pastry cream in half; add 3 tablespoons raspberry jam to one half and 3 tablespoons blackberry jam to the other half. Stir to combine the jam and pastry cream.
- Fit two pastry bags with large open star decorator tips (cupcake tips). Fill one bag with the raspberry pastry cream and the other bag with the blackberry pastry cream.
- Squeeze generous “stars” of pastry cream into the tart shell, over the strawberries, alternating raspberry and blackberry.
- Decorate the top with fresh berries if you like and gently remove the tart from the pan.
- Chill the tart for at least 1 hour before serving. To make slicing easier, put the tart in the freezer for 15-20 minutes before serving.