This velvety soft vanilla custard berry tart gets its creamy texture from mascarpone and Greek yogurt, so no actual custard-making is required. Creamy vanilla filling with berries is a perfect combo for a delicious, easy dessert.
When you want to bake something sweet that is truly rich and satisfyingly scrumptious, this vanilla custard berry tart is for you. There is no extra step required to make an actual custard, as the smooth creaminess comes from the luxurious combination of Greek yogurt and mascarpone, giving the result that lip-smacking rich quality of a vanilla custard. The crust is also a breeze to make, no pre-baking required.
This could quite honestly be my favorite easy berry tart recipe because it really is a low-effort dessert – you can easily whip this up even when you have company. I love the super-creamy texture of the vanilla filling and the best part is that you don’t have to actually make a custard, just mix some Greek yogurt and mascarpone and you’re done. The rich vanilla-flavored sweetness combined with some fresh berries is just pure heaven.
Raspberries work really well but go ahead and try whatever you like, just remember that frozen berries produce way more liquid than fresh ones while baking so I recommend using fresh berries to guarantee great results, especially with the soft, creamy filling.
Vanilla custard berry tart recipe
FOR THE CRUST:
1 cup all-purpose flour
1/2 cup spelt flour
1/2 cup sugar
1 teaspoon baking powder
1 stick butter
FOR THE FILLING:
1 cup mascarpone
1/2 cup Greek yogurt
1 teaspoon vanilla extract
1/3 cup sugar
2 cups fresh raspberries
- To prepare the crust, mix all dry ingredients in a bowl. Work cold butter into the flour mix with your fingertips until the result resembles coarse sand with some larger bits.
- Add the egg and quickly mix until even. Cover the bowl with plastic wrap and put in the fridge for the time it takes to prepare the filling.
- Set the oven at 350 F.
- In another bowl, combine all filling ingredients except for the raspberries, mix until smooth.
- Line a 9 inch pie dish with the crust batter. Pour the raspberries on the crust and arrange them evenly. Pour the filling on the berries and bake on the center rack for approximately 50 minutes.
- Let cool for 20 minutes before serving.