Strawberry and Blueberry Tart

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This pie is the quintessence of summer with lots and lots of strawberries and blueberries. It’s a simple, no-fuss pie is hinted with vanilla and packed with plump, fresh berries, so each bite bursts with juicy goodness. These beautiful, soft and subtle flavours seamlessly unite to create a flavour combination that is perfect in every little way.


For the crust:
  1. 100 g flour
  2. 12 g sugar
  3. 50 g butter
  4. 1/8 teaspoon baking powder
For the filling:
  1. 5 egg yolks
  2. ½ cup of sugar
  3. ½ tablespoons cornstarch
  4. ½ teaspoon vanilla extract
  5. 1 ½ cups scalded milk (just below boiling point)
  6. zest of 1 large orange
  7. 1 teaspoon unsalted butter
  8. strawberries (halved) and blueberries (or any berries of your choice)


  1. Sieve the flour, baking powder and sugar.
  2. Rub the butter into the flour mixture until it looks like breadcrumbs.
  3. Add 1-2 tablespoons of cold water and bring together. Do not knead.
  4. Cover in plastic wrap and chill in the fridge for 30 minutes.
  5. Bake at 180°C in a pre-heated oven for 45-50 minutes.
  6. In a large bowl whisk together the egg yolks and sugar until thick and pale. Add the cornstarch and whisk to combine.
  7. Slowly add in the milk and whisk to combine. Pour this batter into a  saucepan and cook on low heat whisking constantly until the cream thickens. Once this mixture has thickened turn the heat off and add the orange zest and butter.
  8. Pour the custard into a bowl and place a piece of plastic wrap directly on the custard and refrigerate until cold.
  9. Once the tart shell is cooked and cooled, fill it with the custard. Arrange the strawberries and blueberries on top.