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Mary Berry Crème Pâtissière Tart

Mary Berry Crème Pâtissière Tart
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Mary Berry Crème Pâtissière Tart is a classic dessert made with a shortcrust pastry base filled with smooth crème pâtissière, a vanilla-infused custard thickened with eggs, sugar, and cornflour.

Ingredients

Scale

  • For the pastry shell:

    • 200g plain flour – Forms a crisp tart shell.

    • 100g cold unsalted butter – Ensures a tender, crumbly pastry.

    • 2 tablespoons icing sugar – Adds gentle sweetness.

    • 1 egg yolk – Helps bind the dough.

    • 2–3 tablespoons cold water – Just enough to bring the pastry together.

  • For the crème pâtissière:

    • 500ml whole milk – Creates rich, creamy texture.

    • 1 vanilla pod or 1 teaspoon vanilla extract – Adds fragrant flavour.

    • 4 egg yolks – Thickens and enriches the custard.

    • 100g caster sugar – Sweetens the filling.

    • 40g cornflour – Ensures smooth, stable thickness.

    • 25g unsalted butter – Gives the final custard a glossy finish.

  • Optional toppings:

    • Fresh berries, sliced fruit, or chocolate curls – For decoration.

Instructions

Step 1 — Make the pastry

Rub butter into the flour and icing sugar until it resembles crumbs. Add egg yolk and water until the dough comes together. Chill for 20 minutes.

Step 2 — Roll and bake the tart shell

Roll out the chilled dough, line a tart tin, prick the base with a fork, and blind-bake at 180°C for 12–15 minutes. Remove baking beans and bake for another 5–8 minutes until golden.

Step 3 — Heat the milk

Warm the milk with vanilla in a saucepan until just simmering. Remove from heat.

Step 4 — Whisk egg mixture

Whisk egg yolks, sugar, and cornflour together in a bowl until smooth and pale.

Step 5 — Temper the eggs

Pour a little warm milk into the egg mixture while whisking, then slowly add the rest. This prevents curdling.

Step 6 — Thicken the custard

Return mixture to the saucepan and whisk over medium heat until thick and smooth. Remove from heat and stir in butter.

Step 7 — Cool the crème pâtissière

Transfer the custard to a bowl, cover with cling film touching the surface, and cool fully.

Step 8 — Fill the tart

Pour the cooled crème pâtissière into the baked shell and smooth the top.

Step 9 — Decorate and chill

Add fruit or garnish of your choice and chill for at least 1 hour before serving.

Find it online: https://maryberrycooks.co.uk/mary-berry-creme-patissiere-tart/