Berry and Vanilla Cream Tart

May 9, 2014

Berry Tart (
I often revisit and revise recipes I have made before on the blog. This week I went back in time – way back to the very start. My first ever post was for a fruit tart and the photos are so blindingly awful that I wanted to erase them the minute I saw them again. It’s hard to believe that I have been here writing recipes and taking photos for over three years. It’s weirdly like a diary and every post brings back a memory for me. I remember when I made that tart for the first time in 2011. I thought this food blog would be just a fad in my life and never imagined that I would still be here three years later.  If anything though this blog is a journey and I wouldn’t dream of erasing any of my old posts. It makes me realize that I have learned alot and hopefully improved a little in the last three years!

The tart I originally made is for a cooked berry tart. I decided to try a different approach this time and made a fresh berry tart with a vanilla cream filling. This berry tart looked a whole lot better and tasted so light and crisp. The tart berries, the touch of Cointreau, vanilla cream filling and crisp buttery pastry make this a much more elegant and refined tart. If you are short on time, you could buy a readymade pie crust and just add the cream filling and berries. I think this recipe has lots of potential with different fruits. When the summer finally arrives I think it would be delicious with juicy peaches, nectarines and a touch of fresh mint. As it’s a fresh fruit tart, it’s best eaten the same day you make it.

Berry Tart (



  • 125g plain flour
  • 75g of butter – cubed
  • 25g of  sugar
  • 1-2 tablespoons of water

Cream Filling

  • 100ml of heavy whipping cream
  • 180g of cream cheese 
  • 50g of caster sugar (superfine sugar)
  • Vanilla seeds from one vanilla pod

Fruit Topping

  • 550g of mixed berries (I used raspberries, blueberries and blackberries)
  • 1 tablespoon of Cointreau 
  • 2 tablespoons of your favorite jam/ marmalade 


  • Zest of half an orange


  1. To make the pastry, sieve the flour into a bowl and add the cubes of butter. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs.
  2. Add the sugar and mix together with a spoon.
  3. Next, add just enough water to bring the pastry together into a ball of dough.  Flatten the ball of pastry into a disc. Wrap the pastry in clingwrap and leave to rest in the fridge for 30 minutes.
  4. Preheat the oven to 350 F/ 180 C . Grease a 9 inch tart tin with some butter.
  5. Once the pastry has rested, remove the clingwrap and roll it out using a rolling pin on a clean floured surface.
  6. Line the tin with the pastry. Lightly prick the bottom of the pastry with a fork.
  7. Place a circle of parchment over the pastry and fill with baking beads or rice.
  8. Cook the pastry blind (with the baking beads) for 15 minutes. Then take the pastry case from the oven and remove the parchment and baking beads.
  9. Put the pastry back in the oven and cook for a further 10- 15 minutes. The pastry should be golden, crisp and just starting to brown. Remove the pastry case from the oven and allow to cool.
  10. Meanwhile, whip the cream until it forms soft peaks.
  11. In a separate bowl, beat together the cream cheese, sugar and vanilla seeds.
  12. Combine the cream cheese mixture with the whipped cream and beat together until smooth.
  13. In a large bowl, mix the fruit with the Cointreau and jam/marmalade.
  14. Once the pastry case has cooled completely, spoon the cream cheese mixture into the case.
  15. Finally spoon the fruit on top and garnish with some fresh orange zest.

Berry Tart (

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