Berry tart

Berry tart

Total: 1 hr 20 Min. | Active: 45 Min.
Nutritional value / people: 372 kcal
, Fat: 22 g
, Carbohydrate: 35 g
, Protein: 6 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Vanilla custard

2 dl milk
3 tbsp sugar
1 vanilla pod cut open lengthwise
1 pinch salt
2 fresh egg yolks
2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
2 dl full cream, beaten until stiff


1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
3 tbsp sugar


500 g strawberries, quartered
1 tbsp icing sugar
250 g raspberries
125 g red currants
2 tbsp unsalted, shelled pistachios, coarsely chopped
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How it's done

Vanilla custard

In a pan, whisk the milk and all the other ingredients up to and including the egg yolks, bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat immediately. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl, cover and leave to cool, chill until the custard is just set at the edges. Stir the vanilla custard until smooth, fold in the whipped cream, chill for approx. 20 mins.


Place the dough and baking paper on a tray, prick firmly with a fork, sprinkle with sugar.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.


Mix the strawberries and icing sugar. Spread the custard over the pastry base. Top with the strawberries, raspberries, currants and pistachios.

Good to know
Note: Flatten out any bulges in the baked puff pastry using the back of a spoon.
Tip: This berry tart is best eaten fresh.

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