OMG – It’s Tahnia Trusler’s Berry Custard Tart!

Tahnia makes this berry custard tart every Christmas.  There has never been an occasion where there have been leftovers.  The recipe uses egg yolks and Tahnia saves the egg whites for making pavlova.

I made this recipe a few days ago and my family enjoyed it for dessert last Saturday night.  It was a huge success especially with my seven-year old who couldn’t stop at just one slice!

Berry Custard Tart

This recipe is fairly easy to make.  I used shortcrust pastry bought from the freezer section of the supermarket and after baking it blind on an oven tray lined with baking paper, I put the crust into a cake tin the exact size of the pastry square.  I used fresh blueberries and raspberries that not only gave the tart great flavour but great colour too.  Like Tahnia, I have frozen the egg whites and will use them to make another recipe from our short-list that will be featured next week!

Berry Custard Tart:

Serves:  9

Degree of Difficulty:  2/5

Cost:  This is best made when fresh berries are in season as that is when they are best priced.  Alternatively, I’m sure this recipe would work with frozen berries.

Berry Custard Tart served with double cream and fresh raspberries

  • shortcrust pastry
  • 6 0r 7 egg yolks
  • 150g castor sugar
  • 300ml sour cream
  • mixed berries

Pre-heat oven to 180C.

Make pastry case by blind baking and let it cool.

Beat eggs and sugar together then add sour cream.

When the pastry case has cooled, arrange berries on the pastry and pour over the custard.

Bake until just set.

Refrigerate overnight.

Cut, eat and try to stop at just one piece.

Thank you Tahnia for sharing your delicious recipe with us.  Custard and berries – a favourite combination for many of us.


  • Jazy Epskamp


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