Almond Berry Tart
A press-in almond crust filled with vanilla cream and covered in fresh berries, no rolling pin needed.
The crust is pressed straight into the tin with your fingers, so there is no chilling, rolling or blind-baking with beans. Ground almonds make it short and fragrant, and it holds a soft filling without going soggy for hours.
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How to make Almond Berry Tart
Ingredients
Quantities scale automatically. Cooking times stay the same.
Almond press-in crust
Vanilla cream filling
Topping
Equipment
- 23 cm loose-bottomed tart tin
- Saucepan
- Whisk
Method
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1
Make the crust
Heat the oven to 175C / 350F. Mix the flour, ground almonds, icing sugar and salt, then stir in the melted butter and almond extract until it clumps like wet sand.
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2
Press it in
Tip into the tart tin and press firmly across the base and up the sides with your fingers and the flat bottom of a glass. Aim for an even thickness, especially in the corners.
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3
Bake the shell
Bake 22-25 minutes until golden and firm. Cool completely in the tin; a warm shell will melt the filling.
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4
Cook the custard
Warm the milk with the vanilla. Whisk the yolks, sugar, cornflour and salt, pour the hot milk over slowly while whisking, then return everything to the pan.
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5
Thicken it
Cook over medium heat, whisking constantly, until it thickens and bubbles, about 3-4 minutes. Whisk in the butter, then press cling film onto the surface and chill 2 hours.
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6
Assemble
Whisk the cold custard smooth, spread into the shell, and arrange the berries on top. Brush with warmed apricot jam and scatter with flaked almonds.
Cook’s tips
- Press the crust evenly. Thick corners stay raw while thin patches burn.
- Whisk the custard constantly and get right into the edges of the pan, or you will find scrambled egg in it.
- Cling film pressed directly onto the custard surface is what prevents a skin forming.
Variations
- Fold whipped cream through the cooled custard for a lighter, mousse-like filling.
- Spread a thin layer of raspberry jam on the base before the custard.
- Use a chocolate ganache filling instead of custard for a richer tart.
Storage and make-ahead
Best eaten the day it is assembled. The baked shell keeps 3 days in an airtight tin and the custard 3 days refrigerated, so assemble at the last minute.
Nutrition per serving
| Calories | 386 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 34 g |
| Fat | 25 g |
| Fibre | 3 g |
| Sugar | 20 g |
| Sodium | 120 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
