Berry Tartlets with Chambord Custard Cream

Another great weekend including a family picnic is all I needed after a week of studying and work. So, for this family picnic I decided to make a few desserts I’ve never tried before. The love of family is truly life’s greatest blessing.

Today I made berry tartlets using my favorite pastry crust, 4 different berries and a raspberry liquor infused custard. It made for a really pretty and refreshing summer treat that went great at the picnic. You can use and flavor in the custard to change the taste all together and experiment with different seasonal fruits. Enjoy!


Berry Tartlets with a Chambord Custard Cream

Tartlet Shell:
Using 6 removable bottom tart pans use the crust recipe found here:
Using the dough, press into 6 tartlet pans and place in the freezer. After 15-30 minutes remove, prick bottom of dough with fork. Place tarts on baking sheet, cover with foil, and dough weights or rice to hold down from puffing up. Bake for 25-30 minutes at 375 degrees. Let cool.



1 1/2 cups whole milk
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup Chambord (or raspberry liquor of your choice)


1 Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling.
2 In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. It’s fine if the paste looks crumbly or smooth; the important thing is that the ingredients are thoroughly combined.
3 Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously.
4 When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.
5 Set the pan back over medium heat. Whisk constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
6 Stir the vanilla into the pastry cream and then pour the cream into the strainer set over the bowl. Stir to push it through the strainer. This will catch any bits of cooked egg that may be in your pastry cream.
7 After it cools to room temperature add the liquor and whisk until smooth
8 Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.

Berry Topping:
1 cup strawberries
1 cup blackberries
1 cup raspberries
1 cup blueberries
3/4 cup apricot preserves

Prepare fruit by keeping all fruit whole except strawberries. Trim/cut and put all together in a bowl. Put to the side. Warm the preserves in a bowl to thin. Pour over the fruit and combine gently.

Putting it all together:
Fill the empty baked shells with the liquored up cream. Place berries on top. refrigerate and enjoy!


(basic custard adapted from:

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