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Fresh Berry Tart with Vanilla Pudding Filling

Photo: Aya Brackett

BY Mark Bittman

PUBLISHED July 18, 2024

I prefer a berry tart topped with a “salad” of macerated berries rather than fussily arranged and glazed fruit. The other surprise here is vanilla pudding, which is a lot like traditional pastry cream. You won’t need all of it, leaving you with some extra for snacking—or freezing and eating that way.

 

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Fresh Berry Tart with Vanilla Pudding Filling

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Makes one 8– to 10-inch tart (about 8 servings) 1x

Time about 1 1/2 hours, less with premade pudding

Units Scale

Ingredients

  • 1 recipe Vanilla Pudding
  • 1 recipe Sweet Tart Crust, fitted into a tart pan and chilled
  • 1/4 cup sugar
  • 3 cups strawberries, raspberries, blackberries, and/or blueberries, picked over, stemmed, and hulled if necessary

Instructions

  1. Make the pudding and chill thoroughly; you can do this up to a day ahead of assembling the tart. Prebake the crust (see below). While the crust bakes, toss the berries with the sugar in a bowl and let macerate in the refrigerator, stirring a couple of times to dissolve the sugar.
  2. When the tart crust is cool, spread on a layer of pudding about 1/2 inch thick. Drain the berries, reserving the juice. Spoon the fruit on top of the pudding and serve with the reserved juice for drizzling if you like. This tart is best eaten within a day.

– Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition 

Recipe variations

Fresh Berry Tart with Chocolate
Use milk, dark, or white chocolate: Instead of the pudding, spread a thin layer of melted chocolate, about 3 ounces, in the prebaked tart shell before adding the berries.

Fresh Blueberry Tart with Lemon Curd
Instead of the pudding, use lemon curd; replace the mixed berries with just blueberries and macerate as described.

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