Mixed Berry Tart with Taylor and Colledge Vanilla Bean Custard

  • Servings: 8
  • Difficulty: Easy
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    For the tart:
  • 1 sheet of ready-made puff pastry (approximately 230g/8oz)
  • Mixed berries (strawberries, blueberries, raspberries) from Carfrae Farm Shop
  • 2 tablespoons granulated sugar
  • Edinburgh Butter Company butter for greasing

  • For the vanilla bean custard:
  • 480ml/17fl oz whole milk
  • 4 egg yolks
  • 100g/3.5oz granulated sugar
  • 30g/1oz Doves Farm organic flour
  • 5ml/1tsp Taylor and Colledge organic vanilla bean extract


  1. Preheat your oven to 190C / 170C fan / 375F / gas mark 5.
  2. Roll out the puff pastry on a lightly floured surface and transfer it to a greased tart pan.
  3. Prick the bottom of the pastry with a fork to prevent it from puffing too much during baking.
  4. Arrange the mixed berries over the pastry, and sprinkle them with granulated sugar.
  5. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the berries are soft and juicy.
  6. While the tart is baking, prepare the custard. In a saucepan, heat the milk until just below boiling point.
  7. In a mixing bowl, whisk together egg yolks, sugar, and flour until well combined.
  8. Slowly pour the warm milk into the egg mixture, stirring continuously to avoid curdling.
  9. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly until it thickens.
  10. Remove from heat and stir in the vanilla bean extract.
  11. Once the tart is baked, let it cool slightly before serving.
  12. Serve with generous dollops of vanilla bean custard.

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