This is the kind of dessert that becomes an instant show stopper the minute you serve it to guests and family!.
We have three favorite berries in our topping made with cherry, blueberry, and red raspberries, and a list below you can mix and match with any of your family favorites.
The Italian pastry cream is smooth, silky, and delicious that sits on top of a baked pastry crust.
The crust is a buttery-rich crunch with the addition of nuts, however for nut allergies just substitute sunflower or pumpkin seeds that are toasted.
We even have more suggestions when and if you're in a hurry, but both recipes are detailed using all wholesome ingredients and made from scratch.
Berries are plentiful all summer long so don't miss trying this delicious gourmet style tart use any kinds of berries you have from the farmers market and will work perfectly but in a pinch, of course, use canned in the winter month the colors just won't be as vibrant.
Scroll down to the recipe card to print this easy recipe off.
Easy Steps to make Italian Cherry Berry Cream Tart
- Make the pastry filling first and cool completely
- prepare and bake the crust
- make the fruit thickened topping
- assemble the tart.
Don't be intimidated by scratch ingredients because if you tackle this recipe it's super easy to make.
In just minutes with a few tools, you will have a great dessert that is simple to make and our Italian pastry cream will wow anyone after taking that first bite.
Fruits to Use
- strawberries
- blueberries
- blackberries
- raspberries
- peaches
- mango
- kiwi
- mandarin oranges
- pineapple crushed
- boysenberries
- plums
- cherries
Tools You Will Need
- Measuring cups
- Measuring spoons
- Bowl
- Removable bottom tart pan
- Saucepan
- Electric mixer
- Spoon
- Spatula
- Rolling pin
- Pastry mat
Ingredients You Will Need
- eggs
- sugar
- butter
- flour
- vanilla extract
- fresh fruits or canned
- sugar
- cornstarch
- salt
- milk
- egg yolks, slightly beaten
Tips:
- use any kinds of berries or a mixture
- add some berries to the filling
- use your favorite nuts of any kind
- store leftovers in the refrigerator
- garnish with powdered sugar or ice cream topping berry sauce
- top with whipped cream when serving with fresh berries
- substitute any store-bought pie crust in a hurry
- white chocolate chips or mini chocolate chips are a nice garnish when using all cherry or red raspberries
- use a french vanilla style boxed pudding when in a hurry
Pin for later
Elegant Fruit Tarts;
These just shout summer and are the perfect take-along when you're entertaining or just want an elegant dessert to serve.
Everyone loves the freshness of this easy fruit tart and will be very impressed!
You can mix and match fruits and prepare the topping to whatever you desire this recipe is super adaptable.
Italian Cherry Berry Cream Tart
Yield: 12
This is a delicious homemade Italian cream with a pastry crust topped with cherries and berries
Ingredients
- Tart Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup salted butter softened
- 1/4 cup granulated white sugar
- 1 large egg, lightly beaten
- ( 1/2 cup crushed nuts IE: walnuts, hazelnuts, pecans or almonds, pistachio, or macadamia for the bottom of the tart pan)
- Removable tart pan
- cooking spray oil
- Italian Pastry Cream:
- 1 1/4 cups whole milk
- 3 large egg yolks
- 1/3 cup granulated white sugar
- 1/8 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon grated orange or lemon peel
- 1 tablespoon almond or vanilla, added last.
- Fruit Toppings:
- 2 cups assorted canned or fresh fruits
- Fruit Suggestions: canned peaches, pears, plums, cherries, raspberries, blackberries, boysenberries, and blueberries. Fresh when in season
Instructions
- Pastry Cream:
- Blend dry ingredients in a bowl and set aside.
- Add milk slowly beating till smooth whisk in yolks, cook till thickened, remove from heat stir in peel and add vanilla. Cool.
- Tart Crust:
- Roll out dough on parchment paper, lift to carefully place in lightly oil sprayed tart pan.
- Sprinkle with chopped nuts. (add 1/2 cup crushed nuts such as: (walnuts, hazelnuts, pecans or almonds, pistachio, or macadamia) for the bottom of the tart pan
- Prick the bottom of the dough with a fork.
- Bake until golden or around 30 minutes at 375 degrees hot oven.
- Cool completely.
- Topping and Assembly:
- 2 cups assorted canned or fresh fruits
- If you're using a canned drain and set aside the juice, add water to make one cup of juice.
- Note: ( I used a mixture of dark sweet canned cherries drained, 1/2 cup of fresh blueberries, and 1/2 cup of fresh red raspberries, (2 cups of fruit total)
- 1 tablespoon corn starch per cup of juice
- Mix cornstarch in a small amount of water to make a smooth paste.
- Pour the drained juice into a small saucepan on medium heat, ( if using all fresh fruit, you can also use apple, pear, or other fruit juice to make one cup)
- Add the cornstarch and cook till thickened.
- This takes around 3 to 4 minutes after boiling to thicken. Cool completely.
- Pour the cream filling into the baked crust.
- Top with the thickened fruit of choice.
- Refrigerate until ready to eat at least 2 hours before serving.
Notes
Tips:
- use any kinds of berries or a mixture
- add some berries to the filling
- use your favorite nuts of any kind
- store leftovers in the refrigerator
- garnish with powdered sugar or ice cream topping berry sauce
- top with whipped cream when serving with fresh berries
- substitute any store-bought pie crust in a hurry
- white chocolate chips or mini chocolate chips are a nice garnish when using all cherry or red raspberries
- use a french vanilla style boxed pudding when in a hurry
Fruits to Use
- strawberries
- blueberries
- blackberries
- raspberries
- peaches
- mango
- kiwi
- mandarin oranges
- pineapple crushed
- boysenberries
- plums
- cherries
Pin for later
More Desserts
Red Raspberry Scones
Red Raspberry Pie
Raspberry Ricotta Cake
Red Raspberry Filled Jelly Buns
Red Raspberry Cobbler
Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2022.