Fresh vanilla and berry tart

Fresh vanilla and berry tart



  • 1 2/3 cup plain flour
  • 3/4 cup unsalted butter (cubed)
  • 2 tbs caster sugar
  • 1 egg
  • 2 tbs cold water


  • 2 egg
  • 1/2 cup caster sugar
  • 1/2 cup pouring cream
  • 1 lemon (zested)
  • 1 tsp vanilla extract
  • 200 g fresh blueberries


Preheat oven to 190°C (170°C fan-forced).

Put all pastry ingredients except the water into a food processor and blitz until it resembles fine breadcrumbs. Add 1 tbs of water and blitz until the mix forms a ball. (Add the extra tbsp of water if the mix is too dry, then blitz once more.) Wrap the pastry cling film and rest for half an hour.

Roll out and blind bake: Liberally flour your work surface and roll the pastry out until it’s 1/2 cm in thickness. Grease a 30cm tart tin with lots of melted butter and a pastry brush. Carefully line the tin with the pastry. Smooth together any cracks or breaks. Neaten the pastry edge at the top of the tin by rolling the rolling pin across the edge.

Now, line the pastry case with foil and fill with dry beans or rice, pressing them against the corners and middle to stop the pastry from puffing up. Bake for 10 minutes until just cooked.

Beat all filling ingredients, except the berries, together until light and airy. Tumble the berries into the pastry case, then top with the filling mixture. Fill the case to 1/2 cm below the edge as it will rise a bit when cooked. Bake for 35 minutes or until set.

Leave to cool slightly and eat warm with cream or creme fraiche.

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Serving Suggestions


  • You can use fresh berries or buy snap frozen berries from the freezer section of your supermarket. Those will work well too.
  • Sprinkling a thin layer of ground almonds on top of the pastry case before you add the berries soaks up any excess juice which could make the tart soggy.
  • This recipe was created by Pip Lincolne for Kidspot, New Zealand’s best recipe finder.

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