Infinite Dessert Tart with Mixed Berry Compote

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A luscious tart featuring a flaky crust filled with vanilla custard and topped with a vibrant mixed berry compote that bursts with flavor. This French-inspired recipe, ready in about 70 minutes, layers all-purpose flour, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup (cold, diced) unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 3 tbsp cold water
• 1 1/2 cups whole milk
• 1 tsp vanilla bean paste
• 3 large egg yolks
• 3 tbsp cornstarch
• 1/2 cup granulated sugar (for custard)
• 2 cups mixed berries (blueberries, raspberries, strawberries)
• 1 tbsp lemon juice
• 2 tbsp honey

Instructions

1. Step 1: Preheat oven to 375°F. In a bowl, combine 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Cut in 1/2 cup cold unsalted butter with a pastry cutter until mixture resembles coarse crumbs. Gradually add 3 tbsp cold water, mixing until dough just comes together. Form into a disk, wrap in plastic, and chill 30 minutes.
2. Step 2: Roll chilled dough on a floured surface to fit a 9-inch tart pan. Press dough into pan, trim edges, and prick bottom with a fork. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake 10 minutes more until golden. Cool completely.
3. Step 3: For custard, whisk 3 large egg yolks with 1/2 cup granulated sugar and 3 tbsp cornstarch until smooth. Heat 1 1/2 cups whole milk with 1 tsp vanilla bean paste in a saucepan until steaming but not boiling. Slowly pour hot milk into egg mixture, whisking constantly. Return mixture to saucepan, cook over medium heat 3-5 minutes, stirring until thickened and coating back of spoon. Transfer to bowl, cover with plastic on surface, cool.
4. Step 4: In a small saucepan, combine 2 cups mixed berries, 1 tbsp lemon juice, and 2 tbsp honey. Cook over medium heat 5-7 minutes, stirring occasionally until berries release juice and mixture thickens slightly. Cool.
5. Step 5: Spread cooled custard evenly in tart shell. Spoon berry compote on top, allowing some berries to remain whole for texture. Chill 1 hour before serving.