Mixed Berry Tart

The pastry dough is somewhat crumbly but will hold together with a little kneading. When baking the crust, watch carefully so it does not get too brown. If it starts to darken, place a piece of aluminum foil around the rim.
Average Customer Rating:
4 out of 5
4
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Mixed Berry Tart
Review 1 for Mixed Berry Tart
4 out of 5
4 out of 5
vrr80
April 26, 2015
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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tasty! Just right for spring
April 26, 2015
It is easy to make. The pastry is tasty and has a good texture. Mine over-browned on the edges but was still good.
I thought it was just about the right amount of pastry cream. Mine was pretty thick, so it really didn't soak into the pastry.
One nice thing is that all of the ingredients are things one would normally have in the kitchen. Nothing is esoteric or difficult to come by.
My husband and mother really enjoyed it.
Pros: Appearance, Will Make Again
Review 2 for Mixed Berry Tart
5 out of 5
5 out of 5
cmbmb
,Land O Lakes
,FL
June 9, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
1of 2found this review helpful.
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Impressive yet simple
June 9, 2013
The pastry dough is simple to prepare, easy to roll out, and light and delicious when baked. The custard filling is smooth and creamy, although I would prefer a little more custard than the recipe makes. As long as fresh local berries are available, I'll be making this over and over all summer.
Pros: Easy, Appearance, Adaptable, Impressive, Will Make Again
Review 3 for Mixed Berry Tart
3 out of 5
3 out of 5
upscalebohemian
,San Francisco
,CA
San Francisco, CA
October 18, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+4points
4of 4found this review helpful.
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Definitely Double the Pastry Cream Amount
October 18, 2012
This recipe isn't well tested nor even logically laid out, but it's salvageable and worth salvaging. Why preheat the oven over an hour and a half before it's needed, for instance? And YES, DO double the pastry cream. There's not enough as is, and what there is soaks into the pie crust and all but disappears.
I made this in a Gobel tart pan and had great results. See my review for the pan on its page since my characters are limited here.
You should make the pastry cream first since it's supposed to cool for an hour, then the pastry shell, since the dough is supposed to chill for half an hour, then finish the rest, but in reality you can make the pastry cream the day before (remember to at least double the recipe) and keep it refrigerated with plastic wrap over it and touching the surface to prevent a skin from forming.
Then you can make the shell ahead too and assemble closer to serving time.
Pros: Appearance, Impressive