Peach Berry Custard Tart

Peach Berry Custard Tart


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This custard tart relies on a pre-purchased tart shell but creates a delicious orange custard filling topped with peach slices, raspberries, blackberries, and blueberries. Triple the berries is triple the fun!

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Time needed

2.5 hour preparation + 40 min cooking

Serving Size / Yield

1 tart


  • 1 frozen tart shell
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 3 egg yolks
  • 2 tablespoons butter
  • 2 peeled and sliced peaches
  • 1 cup raspberries
  • ΒΌ cup sugar
  • Blueberries
  • Blackberries
  • 3 tablespoons cornstarch

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Bake the frozen tart shell according to the packaging. Set aside 2 tablespoons of milk. Simmer the rest of the milk, vanilla, and orange zest over medium heat. Whisk the set aside milk, cornstarch, egg yolks, and sugar together in a bowl. Pour the heated milk into the egg mixture and continuously whisk. Pour the mixture back into the pot and continue to whisk over medium heat until the custard boils. Remove from heat and strain the custard into a bowl. Stir in the butter until it melts. Cover the custard with plastic wrap so that the plastic touches the custard surface. Chill for 2 hours. Whisk the custard and spread it evenly in the tart shell. Arrange the peach slices, raspberries, blackberries, and blueberries on the tart.

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