Skip to content

Blackberry Custard Tart

September 19, 2011

Guess what time of year it is…

That’s right, baby! Blackberry season! I look forward to it all year. It’s better than Christmas if you ask me. You don’t have to spend ridiculous amounts of money (or any, if you have wild berries growing nearby), yet you get so much in return. Pies, cobblers, muffins, coffeecake, or, in this case, an incredible Blackberry Custard Tart.

Juicy, ripe blackberries are surrounded by a creamy custard laced with brown sugar, cinnamon and lemon zest, all of it nestled in a buttery crust and baked to perfection. You may have had to work hard to collect all those beautiful berries from their prickly vines, but this tart is a an absolute cinch to put together and completely worth all the scratches. Other than preparing the tart dough, the filling takes literally minutes to whip together and after a half hour in the oven you have a show-stopping, utterly scrumptious dessert for the dinner table.

I served this at a family dinner over the weekend, and amongst the “mmms” and “yums” around the table, there was a similar thought: This tastes like cheesecake. And it sort of does. But while cheesecake is one of those rare-occasion, time-consuming desserts, I can already see this tart being one of those dependable, short-notice desserts I can put together any time and customize in hundreds of ways. Different fruit, different spices, a whole new treat each time!

But try this blackberry version first. You’ll be hooked. And make sure to stockpile those berries in the freezer so you can make this in the dead of winter and be reminded of sunny late-summer days.

And you know there are plenty more blackberry delights coming your way 🙂 Lucky you.

Blackberry Custard Tart

© Copyright 2011 Carly Sullivan, Tart to Heart

Serves: 6-8



  • 3/4 cup whole wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 egg, lightly beaten
  • 1/2 tsp salt


  • 2 cups blackberries
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp finely grated lemon zest
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/2 tsp salt


  1. First, prepare the tart dough. In a mixer, cream the butter and sugar until light and fluffy.Add the egg and beat to combine. In a separate bowl, combine the flours and salt. With the mixer on low, slowly add the flour mixture and stir until everything comes together. Gather the dough into a disc and wrap in plastic. Refrigerate one hour.
  2. Preheat the oven to 350°F. Remove the dough from the fridge. Lightly flour your work surface and roll out the dough to 1/4-inch thick. Gently place the dough in a 9 or 10-inch tart pan, lifting and tucking the dough into the corners without stretching it and patching any tears. Trim the excess dough and place the crust in the fridge while you prepare the filling.
  3. To make the filling, combine everything except the blackberries in a bowl and whisk until smooth. Remove the tart crust from the fridge and arrange the berries in a single layer across the bottom. Pour the custard down around the berries, but don’t submerge them, they should still be poking through the surface.
  4. Set the tart on a sheet tray (just to make it easier to transport) and bake until golden and set in the center, about 35-40 minutes. Let cool at least 1 hour before serving or chill in the refrigerator for several hours (I preferred it served cold!). Add a dollop of whipped cream or ice cream (or nothing at all) and enjoy!

8 Comments leave one →
  1. September 19, 2011 6:22 pm

    Oh, that looks just TOO GOOD! Wonderful post!

  2. September 19, 2011 7:27 pm

    Sometimes it is so worth getting your hands dirty – looks delicious:)

  3. September 19, 2011 7:36 pm

    Wow times about a million!

  4. September 20, 2011 9:37 am

    A fun afternoon spent with you picking all those yummy berries in the sunshine of late summer was so special. Your latest creation looks amazing and the photos just keep getting better!

  5. Monique permalink
    September 20, 2011 11:01 am

    Your tart was delectable! You are so talented and thank you for sharing it with us! xo

  6. October 12, 2011 11:19 pm

    Oh wow, that looks amazing!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: