I’ve had this recipe for Vanilla Berry Tart on my list to make for some time now. The combination of fresh berries, and delicious vanilla cream are just too irresistible, don’t you think? We’re so lucky too to be able to get fresh strawberries, blueberries and raspberries, just about any time of the year now.
This post was originally published on March 19, 2016 and updated on June 16, 2018.
I wanted to do something different for the tart base. My recipe called for shortcrust pastry – you know regular pie crust. Now my pie crust is the flakiest that you will ever make – IMHO! Yet, I love how many bakers are experimenting with different types of crusts and in particular the latest craze around using cookie dough as a substitute for pastry dough!
My Chocolate Raspberry Tart also has a cookie dough crust, so be sure to check it out. It’s so gorgeous, particularly as a Holiday Dessert!
[clickToTweet tweet=” Vanilla cream, delicious fresh berries on a sugar cookie crust!” quote=”This amazing Vanilla Berry Tart is so easy to make, and looks so gorgeous, you will be asked to make it again and again. It’s so delicious! Vanilla cream, delicious fresh berries on a sugar cookie crust!”]
So what would go really well with yummy vanilla cream and these delicious mixed berries?
- I wanted a very special dessert to take to Family Dinner and I knew this Fruit Tart would fit the bill.
- We had just learned earlier in the week that a baby is on the way and this will be my sixth grandchild!
- I thought about sugar cookie dough, how delightfully easy it is to make, so light, yet richly delicious!
- And to make it even easier, I actually used a sugar cookie dough mix so the entire recipe only takes about 30 minutes to put together.
I mixed up the sugar cookie dough according to the instructions and baked it flat on parchment paper, just like a pizza.
Once it cooled, I transferred it to a pie dish that I would be able to transport it in. Next was to make the Vanilla Cream. This is a very easy recipe, and the trick to making any kind of cream, whether or not it’s chocolate, lemon or coconut – is to have all of your utensils and ingredients at hand, so that you don’t have to leave the pot – just keep stirring!
I let the vanilla cream cool just a bit – a trick here is to cover the cream with plastic wrap – let it stick to the top of the cream. This keeps a skin from forming. Next step was to spread the vanilla cream on top of the sugar cookie base, garnish with berries – and that’s it!
A delightful delicious vanilla berry tart and a dessert that disappeared in minutes. Yours will too!
- one quart of fresh strawberries
- 1 pint of fresh blueberries
- 1/2 pint of fresh raspberries
- 1 sugar cookie mix, makes 12 cookies
- 2 eggs
- 2 cups of whole milk
- 3 tbsp. corn starch
- 1/3 cup sugar
- 1 tsp vanilla
- whipped cream, optional
Sugar Cookie Base
- Make the sugar cookie dough mix into a round pizza shape and bake it according to instructions on parchment paper and set aside to cool.
- Clean all of the berries, wash, stem and slice the strawberries if they are really large.
- Beat the eggs lightly in a two cup measuring up and set aside so you can reach it easily
- In a medium saucepan, whisk the milk, sugar and cornstarch over medium heat, cooking just until the milk scalds - you will see bubbles around the edge.
- Remove the pan from the heat.
- Add about 3 tbsp. of the milk mixture into the eggs, and whisk lightly.
- Next pour the egg mixture slowly into the milk mixture, stirring with the whisk constantly and immediately return to the heat.
- Keep stirring until the cream starts to thicken and bubbles slightly - but not boiling.
- Remove from the heat and stir in the vanilla.
- Let cool slightly and put the vanilla in a large bowl to cool, covering it with plastic wrap and letting the plastic film onto the top of the cream.
- Once cooled, spread the vanilla cream over all of the sugar cookie dough base, and mound it slightly in the middle.
- Decorate with the mixed berries as you wish. I started with the sliced strawberries around the edge and then filled in with blueberries and finished with the raspberries and any leftover strawberries.
- Cover and chill for 2-3 hours before serving.
Using a sharp knife, slice your tart into lovely pie wedges, and garnish with freshly whipped cream.
What’s your favorite Berry Tart recipe?
Tell me all about it in the comments below!