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Blueberry-Raspberry Tart

A beautiful and delicious dessert to create with summer's best berries.

Prep Time 2 hours
Servings 8 people


  • 1 tart crust recipe
  • 2 pints blueberries, washed, set aside to dry on paper towels
  • 1 cup raspberries, washed set aside to dry on paper towels
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/2 cups whole milk
  • 1 tablespoon butter
  • 1 tablespoon vanilla extract


  1. Prepare the tart shell. Set aside.

  2. Prepare the cream filling:

    In a saucepan set over moderate heat, whisk the egg yolks. Gradually whisk in the sugar in a thin stream. (Gradually adding the sugar assures the eggs will not become grainy.)

    Whisk until pale yellow in color and ribbons form when dropped from the whisk.

  3. In a separate bowl, sift together the flour and cornstarch. Beat into the egg mixture.

  4. Gradually pour the hot milk into the egg mixture, stirring with a wooden spoon. Scrape the sides and bottom of the pan as the sauce cooks. Do not let it boil as it thickens. When it coats a spoon well and leaves a trail when you draw a finger across the surface of the spoon, the pastry cream is ready.

    (If the cream is overcooked the eggs will scramble.)

  5. Immediately remove from heat. Pour through a sieve into a bowl and set over ice bath for about 5 minutes. The ice bath will stop the cooking. Stir in the butter. And then the vanilla. Cover the surface with plastic wrap. Refrigerate until set, about 2 hours.

  6. To assemble the tart:

    Pour the pastry cream evenly into the prepared tart shell. Arrange the blueberries and raspberries.

    Refrigerate until ready to serve.