Home » Cream tart with raspberries and blueberries

Cream tart with raspberries and blueberries

by Ada Parisi
5 min read
Crostata di crema con lamponi e mirtilli

Cream tart with raspberries and blueberries: While the spring air leaves almost the place to summer, I leave you the recipe for a sweet simple and good, colorful and tasty, that brings joy. Is’ a custard tart, soft and fragrant, with raspberries and blueberries, lemon-scented. Inside the tart berries blend releasing the juice it becomes thick like a jam, with that slight acidic rush than in a sweet makes a difference. On the other hand, the berries are making it a pleasant and intriguing sweet: Indeed, have a look at all my RECIPES WITH BERRY.

You can prepare the cream tart with raspberries and blueberries also with wild strawberries, Blackberries or strawberries cut into pieces. Is’ a sweet refined yet rustic, When I bring it to the table I always make a good impression with very little effort. I recommend you spend two minutes of extra time and prepare the pastry at home, because it tastes completely different from the one already ready, but should you choose to buy it I will try not to get angry. In any case, if you love the pastry and pies from a thousand variants, do not forget to have a look at all my RECIPES OF PIES. Have a nice day!

Crostata di crema con lamponi e mirtilli


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


300 grams of pastry (for the recipe, please click here)
2 whole eggs
3 egg yolks
600 ml of cream
100 grams caster sugar
grated rind of one lemon organic
1 tablespoon organic vanilla extract
30 grams of cornstarch or potato starch
150 grams of raspberries and/or blueberries
raspberries and blueberries to decorate the cake, to taste
icing sugar to decorate the cake, to taste


Preheat the oven to 180 degrees static. Prepare the pastry, let it rest for an hour in the refrigerator, then grease and flour the cake tin.

Roll out the dough with a rolling pin to about half a centimeter thick and line the cake tin. Prick the bottom with the prongs of a fork, cover with a sheet of parchment paper and sprinkle a handful of beans, then cook for 20 minutes (blind baking).

Remove from the oven and let the shortcrust pastry cool inside its mold.

For the topping, put the eggs in a bowl, the egg yolks, sugar, vanilla and cornstarch and beat with a hand whisk until the mixture is not mounted, but homogeneous. Heat the cream in a saucepan with the lemon zest and, Once boiling, pour flush on the egg mixture and sugar.

Pour the cream in the pastry shell., distribute the raspberries and blueberries in cream (will sink, don't worry about them) and cook for 25-30 minutes, always at 180 degrees in a convection oven, until the cream is golden and, by touching it with a finger, soda will not appear.

Remove from oven and allow to cool, then sprinkle the cake with icing sugar and garnish with some raspberry and some Blueberry. Serve with coffee, and Bon Appetit!

MATCHING: try this pie with a sweet sparkling wine. We chose the Moscato Fior d'Arancio Docg, produced in the Colli Euganei (in Veneto) from the company Maeli, led by the young Elisa Dautey. Jasmine, Mandarin, Acacia are the predominant aromas of this agreeable wine, It has a slightly tangy flavor and comes with great freshness. A pleasure for the palate, that is solicited by different contrasts, both with the acidity of red fruits, with both the taste slightly salty pastry.


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