Red White Blue Berry Custard Tart with Whole Wheat Crust
This patriotic berry tart features a rustic whole wheat pastry crust filled with vanilla-almond custard and fresh blueberries, raspberries, and strawberries. The maple sugar adds subtle caramel notes while buttermilk creates a tender, tangy filling that perfectly balances the sweet berries. Ideal for Fourth of July celebrations, summer picnics, or any time you want to showcase seasonal berries in an elegant dessert that's both homestyle and sophisticated.
Ingredients
- ¾ cup all-purpose flour, plus 2 tablespoons, plus 1 to 2 teaspoon for brushing crust
- ½ cup whole-wheat pastry flourall-purpose flour1:1gluten-free
reduces fiber content
- 1 tablespoon maple sugar or lightly packed brown sugarbrown sugar1:1gluten-freevegan
use packed brown sugar
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into small pieces
- 1 tablespoon avocado oil or organic canola oil, plus 1 teaspoons
- ¼ cup ice cold water
- 2 large eggs
- ⅝ cup buttermilkmilk + lemon juice1 cup milk + 1 tablespoon lemon juicedairy-free
slightly different tang
Full guide → - ⅝ cup maple sugar or lightly packed brown sugarbrown sugar1:1gluten-freevegan
use packed brown sugar
- ½ teaspoon almond extract
- ⅓ cup all-purpose flour
- 3 cups mixed berries, divided (blueberries, raspberries and hulled and halved or quartered strawberries)
- ½ cup cold whipping cream, whipped
- fresh mint
Instructions
- 1
Preheat oven to 375 degrees F and coat a 9-inch tart pan with cooking spray
- 2
Process all-purpose flour, whole-wheat pastry flour, maple sugar and salt in a food processor
- 3
Add cold butter and pulse until mixture resembles coarse meal
- 4
Drizzle oil over mixture and pulse until incorporated
- 5
Add ice water and pulse about 15 times until mixture is moist and starts to clump
- 6
Pat crumb mixture into tart pan, pressing evenly across bottom and up sides
- 7
Press fork tines into pastry about 10 times to create vents
- 8
Transfer tart pan to baking sheet and bake until crust is dry and starting to pull from sides, 13 to 15 minutes
- 9
Sprinkle remaining flour over tart shell and brush into fork holes
- 10
Beat eggs, buttermilk, maple sugar and almond extract in large bowl
- 11
Add flour to egg mixture and beat until smooth
- 12
Arrange 2 cups berries decoratively in the custard
- 13
Pour custard mixture carefully into tart shell without overfilling
- 14
Return tart to oven and reduce temperature to 325 degrees
- 15
Bake until custard is set in center, 40 to 46 minutes
- 16
Cool completely for about 2 hours before serving
- 17
Cut into wedges and top with whipped cream, remaining berries and fresh mint
Tips
Use a dry measuring cup to press the crust flat and even in the bottom of the tart pan for professional results
Brush flour into the fork holes after pre-baking to seal the crust and prevent custard from leaking through
Cool the tart completely before cutting to ensure clean slices and properly set custard
Good to Know
Refrigerate covered for up to 3 days
Crust can be made 1 day ahead, custard best made day of serving
Serve chilled or at room temperature with whipped cream and fresh berries
Common Mistakes
Don't overfill the tart shell with custard to avoid spilling in oven
Press crust firmly into pan to prevent shrinking during baking
Cool completely before cutting to avoid custard running
Substitutions
Dairy-Free Swaps
slightly different tang
Full guide →Vegan Options
Gluten-Free Swaps
reduces fiber content
FAQ
Can I use frozen berries instead of fresh?
Fresh berries work best as frozen berries release too much moisture and can make the custard watery. If using frozen, thaw and drain thoroughly first.
What if my custard isn't setting in the center?
Continue baking in 5-minute increments until center is just set but still slightly jiggly. It will firm up as it cools completely.
How long will this tart keep in the refrigerator?
The tart will keep covered in the refrigerator for up to 3 days, though the crust may soften slightly over time.