Easy Homemade Creme Patissiere Tart Recipe: A Dreamy Dessert

Sweet dreams come alive with a classic creme patissiere tart that whispers elegance from every delicate slice.

Pastry chefs adore this creamy French dessert for its silky smooth texture and rich vanilla notes.

Delicate layers of buttery pastry cradle a luxurious custard filling that melts perfectly on your tongue.

Imagine yourself in a Parisian bakery, savoring each heavenly bite of this decadent treat.

Crisp, golden crust provides the ideal foundation for the velvety custard nestled within its embrace.

Mastering this recipe will make you feel like a true culinary artist, ready to impress anyone who tastes your creation.

Let’s whip up a dessert that transforms an ordinary moment into something magical.

Why Mary Berry Creme Patissiere Tart Is A Treat

• Create Stunning Desserts: Impress friends and family with a professional-looking tart that tastes like it's from a high-end bakery.
• Beginner-Friendly Baking: Master classic French pastry techniques with simple step-by-step instructions that make complex cooking feel achievable.
• Versatile Crowd-Pleaser: Perfect for elegant dinner parties, weekend brunches, or special celebrations where you want to serve something truly memorable.
• Customize with Ease: Swap raspberries for seasonal fruits or experiment with different jam glazes to make this recipe uniquely yours.

All The Ingredients For Mary Berry Creme Patissiere Tart

• Flour: A soft wheat ingredient that provides structure to the pastry.
• Sugar: Adds sweetness and helps with pastry caramelization.
• Butter: Creates a rich, flaky texture in the pastry.
• Egg: Binds the pastry and adds richness.

• Milk: The creamy base for the classic creme patissiere.
• Double Cream: Adds extra smoothness and luxurious texture to the filling.
• Vanilla: Provides a warm, aromatic flavor to the cream.

• Raspberries: Fresh fruit topping that adds color and tangy sweetness.
• Jam: A glossy glaze that enhances the tart's appearance and adds a fruity note.

Steps To Make Mary Berry Creme Patissiere Tart

Step 1: Prepare the Oven

Fire up your oven to 200°C (180°C fan) to create the perfect baking environment.

Step 2: Create Pastry Dough

• Flour
• Sugar
• Butter

Pulse until the mixture resembles fine breadcrumbs. Drop in the egg and pulse until a smooth dough forms.

Step 3: Shape and Chill Pastry

Roll out the dough and cut into elegant circles. Place the pastry rounds in the refrigerator to firm up and relax.

Step 4: Blind Bake the Tart Shells

Line the pastry with baking parchment and fill with ceramic baking beans. Bake for 10 minutes, then remove the beans and continue baking for an additional 5 minutes until golden and crisp.

Step 5: Prepare Creamy Custard Base

• Sugar
• Flour
• Egg

Slowly incorporate the hot milk into the egg mixture, stirring constantly to prevent scrambling.

Step 6: Cook and Cool Custard

Return the mixture to the pan and cook, stirring continuously until the custard thickens. Transfer to a bowl and cover directly with plastic wrap to prevent skin formation. Allow to cool completely.

Step 7: Enhance the Crème Pâtissière

Once cooled, fold in whipped double cream to create a luxuriously smooth filling.

Step 8: Fill Tart Shells

Generously spoon the creamy custard into the crisp tart shells.

Step 9: Create Fruity Glaze

Warm raspberry jam and strain through a fine-mesh sieve for a smooth, glossy finish.

Step 10: Decorate and Finish

Arrange fresh raspberries on top of the tarts and brush with the strained jam glaze for a professional, appetizing presentation.

Helpful Advice For Mary Berry Creme Patissiere Tart

• Prevent Pastry Shrinkage: Chill the pastry for at least 30 minutes before rolling to minimize shrinking during baking.
• Master Smooth Custard: Whisk egg mixture constantly while adding hot milk to prevent scrambling and ensure a silky texture.
• Control Cream Consistency: Let creme patissiere cool completely before adding double cream to maintain proper thickness.
• Avoid Soggy Bottom: Blind bake the pastry shells thoroughly to create a crisp base that won't become soft from the custard filling.
• Achieve Perfect Glaze: Strain warmed jam to remove seeds and create a clear, glossy finish when brushing over raspberries.

Creative Ways To Tweak Mary Berry Creme Patissiere Tart

• Chocolate Creme Patissiere Tart: Replace vanilla with melted dark chocolate in custard for rich, decadent flavor. Garnish with chocolate shavings instead of raspberries.
• Vegan Coconut Cream Tart: Swap dairy milk with coconut milk, use vegan butter in pastry, and replace eggs with cornstarch and plant-based egg replacer. Top with toasted coconut flakes.
• Gluten-Free Almond Tart: Use gluten-free flour blend for pastry, substitute ground almonds for extra texture. Fill with lavender-infused creme patissiere and decorate with sliced almonds.
• Low-Sugar Berry Tart: Reduce sugar in custard, use stevia or monk fruit sweetener.

Best Pairings For Mary Berry Creme Patissiere Tart

• Sip Sweet Riesling: Pair this delicate tart with a chilled German Riesling that balances the creamy custard's richness with its crisp, fruity notes.
• Match Fresh Berries: Select additional fresh raspberries or strawberries on the side to complement the tart's bright glazed topping and enhance the fruit flavor profile.
• Brew Elegant Earl Grey: Serve a delicate Earl Grey tea alongside the tart, allowing its subtle bergamot hints to cut through the custard's smoothness and provide a sophisticated contrast.
• Indulge Champagne Twist: Choose a light, dry champagne that offers gentle bubbles to cleanse the palate between bites of the rich, creamy dessert.

How To Store Mary Berry Creme Patissiere Tart Right

• Store creme patissiere tart in an airtight container in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent moisture buildup and maintain freshness.
• Wrap individual tart portions tightly in plastic wrap, then place in freezer-safe containers. Freeze for maximum 1 month to preserve texture and flavor.
• Remove frozen tart from freezer and let defrost slowly in refrigerator overnight. Avoid room temperature thawing to prevent soggy pastry.
• Warm slightly in oven at 150°C for 5-7 minutes to restore crisp pastry. Avoid microwave, which can make crust soggy and cream separate.

Questions And Answers For Mary Berry Creme Patissiere Tart

• What ingredients are crucial for authentic creme patissiere?

High-quality whole milk, fresh eggs, pure vanilla extract, and heavy cream create the rich, silky texture of traditional French pastry cream.

• How can I prevent lumps in my creme patissiere?

Gradually whisk hot milk into egg mixture, constantly stirring and using a fine-mesh strainer to ensure smooth, lump-free custard. Consistent whisking and temperature control are key.

• Why is blind baking important for this tart?

Blind baking prevents soggy pastry bottoms by pre-cooking the tart shell, ensuring a crisp, golden crust that holds the delicate creme patissiere without becoming soft.

Creme Patissiere Tart Recipe

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4.8 from 33 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Creamy French creme patissiere tart delights dessert enthusiasts with its luxurious custard nestled in a buttery, crisp pastry shell. Rich vanilla-infused filling and delicate texture promise a sublime culinary experience that transports you straight to a Parisian patisserie.

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Ingredients

Scale 1x2x3x

Pastry Base:

• 175 grams (6 ounces) plain flour
• 2 tablespoons icing sugar
• 100 grams (3.5 ounces) butter, chilled, cut into small pieces
• 1 free-range egg

Creme Patissiere Filling:

• 150 milliliters (5 fluid ounces) whole milk
• 1 teaspoon vanilla extract
• 25 grams (1 ounce) caster sugar
• 25 grams (1 ounce) plain flour
• 1 free-range egg
• 75 milliliters (2.5 fluid ounces) double cream

Tart Topping:

• 4 tablespoons raspberry jam
• 450 grams (1 pound) raspberries

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Instructions

1. Combine flour, sugar, and butter in a food processor, pulsing until it resembles coarse crumbs.
2. Add egg and pulse until the mixture forms a cohesive dough.
3. Roll out the pastry and cut into circular shapes, then refrigerate for 15 minutes to firm up.
4. Line tart cases with chilled pastry, ensuring even coverage.
5. Preheat oven to 200C (180C fan). Cover pastry with parchment and baking beans, blind bake for 10 minutes.
6. Remove beans and parchment, continue baking for additional 5 minutes until golden and crisp.
7. Infuse milk with vanilla in a saucepan over medium heat until just before boiling.
8. Whisk together egg, sugar, and flour in a separate bowl until smooth.
9. Slowly pour hot milk into egg mixture, whisking constantly to prevent curdling.
10. Return mixture to pan, cook over low heat, stirring continuously until custard thickens and coats the back of a spoon.
11. Transfer custard to a bowl, cover surface directly with cling film to prevent skin formation, and refrigerate until completely cold.
12. Gently fold whipped double cream into chilled custard to create a light, smooth creme patissiere.
13. Fill cooled pastry cases with the creamy custard mixture.
14. Heat raspberry jam and strain to remove seeds, creating a smooth glaze.
15. Arrange fresh raspberries on top and delicately brush with warm jam glaze.

Notes

• Prevent pastry shrinkage by chilling dough thoroughly before rolling and using cold butter for a flakier texture.
• Ensure smooth custard by whisking constantly while cooking and straining through a fine-mesh sieve to remove any lumps.
• Modify for gluten-free diets by substituting regular flour with almond or gluten-free flour blend, which adds nutty flavor and maintains delicate pastry structure.
• Control sweetness by using less sugar or replacing with alternative sweeteners like honey or maple syrup for a more complex taste profile.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 276 kcal
• Sugar: 21 g
• Sodium: 48 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 93 mg