If you love fruit desserts, this mulberry tart with custard will win you over at first bite. A crisp shortcrust pastry shell contains a delicate, light custard enriched by the intense sweetness of the mulberries, giving the dessert a unique and irresistible flavor.
Compared to the classic version, I chose to make a lighter custard with less sugar and thickened with cornstarch, so as to best enhance the fruit’s natural taste without weighing it down. The result is a balanced, fresh dessert perfect for any occasion.
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 10
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 6 1/3 tbsp butter
- 2 1/3 cups all-purpose flour
- 6 1/2 tbsp granulated sugar
- 2 eggs
- 1 pinch baking soda
- 1 2/3 cups milk
- 2 egg yolks
- 1/2 cup granulated sugar
- 3 3/4 tbsp cornstarch (maizena)
- 1 packet vanillin (vanilla powder)
- to taste black mulberries
Preparation
To prepare the shortcrust pastry, fit the stand mixer with the paddle attachment (K). Add the flour, sugar and baking soda to the bowl. Add the cold butter, cut into cubes, and work first at speed 1, then at speed 2 for a couple of minutes, until you obtain a sandy mixture.
At this point add the eggs and continue mixing at speed 2-3 for a few minutes, until the dough starts to come together. Transfer it to a work surface and quickly knead by hand just enough to form an even ball.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 10 minutes.
After resting, lightly flour the work surface and roll out the pastry with a rolling pin until it reaches a thickness of a little more than 1/5 inch.
Transfer the pastry to a previously buttered and floured tart pan, using the rolling pin to help lift it. Press the dough firmly into the pan and remove any excess from the edges.
Return the pan to the refrigerator and let rest for another 20 minutes.
Finally, prick the bottom of the pastry with a fork and bake in a preheated conventional oven at 356°F for about 25 minutes.While the pastry bakes, prepare the custard.
In a small saucepan put the cornstarch and the egg yolks, then start whisking until you obtain a homogeneous mixture. Add the vanillin and, continuing to whisk, pour in the milk in a thin stream. Finally add the sugar and stir until it is completely dissolved.
Place the saucepan over medium-low heat and bring to a boil, stirring constantly, especially on the bottom, to prevent the custard from sticking.
When it begins to thicken, remove from the heat and let cool, covering with plastic wrap directly on the surface to avoid a skin forming.When both the pastry and the custard are completely cold, you can assemble the mulberry tart. (It is recommended to prepare them in advance, e.g. in the morning for the evening or vice versa).
Carefully remove the pastry base from the pan and transfer it to a serving platter. Fill the cavity with the custard, spreading it evenly and leveling it with the back of a spoon.
Finish by decorating the surface with the mulberries as you like.
Let rest in the refrigerator for at least 40 minutes before serving, so that everything sets properly.
Tips and storage
If the pastry puffs up during baking (a rather common occurrence), open the oven and prick the bottom again with a fork, then close and continue baking.
It may happen that the mulberries release a bit of juice onto the custard: don’t worry, this is perfectly normal and will make the tart even tastier.
The mulberry tart with custard can be stored in the refrigerator for 2-3 days, covered, keeping all its freshness.
