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Ultimate Triple Berry Cream Tart

Triple Berry Cream Tart

A vibrant tart topped with fresh strawberries, blueberries, and raspberries, nestled on a silky cream filling and encased in a buttery crust. Perfect for parties or special occasions.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (115g) cold unsalted butter
  • 1/4 cup (30g) powdered sugar
  • 2 egg yolks
  • 8 oz (225g) cream cheese
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tbsp apricot jam
  • 1 tbsp water

Instructions

  1. In a mixing bowl, combine 1 1/2 cups (190g) of flour, 1/2 cup (115g) of cold butter, 1/4 cup (30g) of powdered sugar, and 2 egg yolks. Mix until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
  2. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan lightly with butter or cooking spray.
  3. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter. Carefully transfer it to the tart pan, pressing it into the edges and trimming any excess. Prick the base with a fork to prevent puffing.
  4. Bake the crust for 15 minutes or until golden. Let it cool completely.
  5. Beat 8 oz (225g) of cream cheese, 1/2 cup (120ml) of heavy cream, 1/4 cup (30g) of powdered sugar, and 1 tsp of vanilla extract until smooth and fluffy.
  6. Spread the cream filling evenly over the cooled crust. Arrange the strawberries, blueberries, and raspberries on top in your desired pattern.
  7. Heat 2 tbsp of apricot jam with 1 tbsp of water until melted. Brush over the berries for a glossy finish.
  8. Refrigerate the tart for at least 1 hour before serving.

Notes

For the best results, use fresh, ripe berries and keep the butter cold for a flaky crust. Chill the tart for at least an hour to allow the cream filling to set.

Nutrition

Keywords: berry tart, triple berry dessert, cream tart, party dessert, summer dessert