Vanilla Almond Berry Tart

Gather your “essentials” every baker needs: a bouquet, a cute apron, and a whimsical attitude

Easy Gourmet Berry Tart With Secret Ingredient!

You can judge a bakery on whether it makes a good tart or tartlets. Speckled with fresh berries, nestled in creamy custard, encased by a buttery shortbread, and dusted ever so delicately with powdered sugar, mint (of course) to garnish. You’d have to be a psychopath to say “No” to that.

This classic dessert has Italian origins but is quite common throughout all of Europe. Mastering the berry tart is a right of passage for any baker, tea drinker, or hostess. When done properly, the berry tart with its exquisite presentation will not only impress everyone but leave them delighted as well.

You will need: a 10-inch metal tart pan, Hand mixer, saucepan, 2 medium bowls, parchment paper, and cling wrap

Crust Ingredients

1 1/4 cup Flour
1/14 cup Almond Flour
1/3 cup Powdered Sugar
1 Stick of Salted Butter
1 Large Egg Yolk
2 tsp Heavy Whipping Cream
1/2 tbsp of Vanilla Extract

Filling Ingredients

6 Large Eggs (room temp)
2/3 cup Granulated Sugar
1/3 cup Cornstarch
2 cups Whole Milk
1 tbs of Butter
1 tbs of Vanilla Extract
4 heads of Fesh Calendula Flower (optional)
Assortment of fresh berries (blueberries, raspberries, strawberries, blackberries)

Crust Directions

Combine almond flour and regular flour in a kitchen aid bowl or food processor.

Mix on low speed until fully combined

Add 1/3 cup powdered sugar and continue mixing

Meanwhile cut the butter stick into approximately 2 cm cubes

Add butter cubes on low speed. Continue mixer until it resembles a coarse breadcrumb texture.

Add 1 large egg yolk

Add 1/2 tablespoon of vanilla extract.

Add (2) teaspoons of heavy whipping cream.

Mix until it begins to pull apart from the bowl. About 3-4 minutes.

Gently knead the dough on a lightly floured surface. The texture should resemble a sugar cookie. Don’t over-work the dough.

Roll into a ball and cover with plastic cling wrap. Refrigerate for 1 hour.

On a generous piece of parchment paper roll out the shortbread dough to 1/8 inch thick.

Carefully pick up and flip over the rolled dough onto a metal tart pan. Peel the parchment paper off.

Press the dough into the pan as evenly as you can with your fingers. Cut off any excess dough. Chill for 30 minutes in the freezer.

Pre-heat oven to 375° and bake for 18-20 minutes

Crust should be golden and stiff with beautiful ridges

Filling Directions

Pour 2 cups of milk into a saucepan. Toss in 4 whole Calendula heads into the milk to infuse the flavor. Heat over medium heat, until small bubbles form around the rim. Then remove from heat.

The milk will become infused with the flower’s flavor

Secret Ingredient: Calendula

A quick word about Calendula

My secret ingredient is this beautiful and common flower. When infused with the custard milk it adds a light complex flavor with a lovely earthy taste that balances the sweetness. Among many health benefits, calendula might help to fight cancer, protect against heart disease, and ease muscle fatigue. This scrumptious botanical element pairs excellently with the almond butter crust and brings out the natural harmony of the berries.

In a separate bowl combine 6 room temp egg yolks and 2/3 cup of sugar

Mix with a hand mixer until light and frothy

Add 1/3 cup cornstarch to the egg mixture. Strain and discard Calendula heads

Whisk or mix vigorously until there are no lumps

Gradually add the hot milk to the egg mixture. This process should be slow to prevent curdling. Gently mix.

The bubbles are normal don’t panic

Return custard mixture to saucepan. Add 1 tablespoon vanilla extract and 1 tablespoon of butter. Cook on low heat whisking by hand until thickened.

Place a piece of plastic clip film over the surface of the custard to prevent skin from forming and refrigerate.

Once fully cooled transfer the custard cream to your tart

Decorate with fresh berries and mint! Concentric circles work best.

Steal the show, and leave them wanting more!

Add blackberries, strawberries, currants, or huckleberry if you’d like

What we love the most about this dessert is its ability to fit almost any occasion! From romantic celebrations, baby showers, elegant high tea, and even family BBQs this berry tart makes a beautiful and delicious centerpiece. My recipe has a gorgeous blend of textures with a nutty buttery crust, silky smooth cream, and bright juicy berries. It is a presentation that’s simultaneously easy to master but appears very upmarket and quaint.

Suggested Tea Pairings

This post was written by Aria La Faye ( Artist, Florist, & Tea Specialist) to read more posts like this one check out our creative blog. If you’d like to write a guest post send us an email

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