# Mixed Berry Crostata

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

An Italian-style shortcrust tart filled with silky custard cream and topped with mixed berries.

Servings: 6 · Prep 30 min · Cook 25 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Mixed Berry Crostata](https://image.fridge.menu/adaptations/g1ad09rv/439dd4a6dca0b8ecfbbc7c0d790603bf1634e9de52be8e420e56698a648e759d.jpg)

## Ingredients

- 250 g [Plain flour](https://fridge.menu/en/i/flour)
- 100 g [Butter](https://fridge.menu/en/i/butter)
- 1 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest)
- 1 tsp [Baking powder](https://fridge.menu/en/i/baking-powder)
- 250 ml [Milk](https://fridge.menu/en/i/milk)
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 75 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1/2 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest)
- 20 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 400 g Mixed seasonal berries
- [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — to taste
- [Mint](https://fridge.menu/en/i/mint) — a few leaves

## Steps

1. Make the shortcrust pastry: mound the flour on a surface, add the sugar, butter cut into cubes, lemon zest, baking powder and eggs in the centre. Quickly combine the ingredients with your fingertips, then by hand, without overworking. Shape into a smooth, soft dough.
2. Wrap the dough in cling film and let it rest in the fridge for 30 minutes. (30 min)
3. Make the custard: in a saucepan whisk the eggs with the sugar and lemon zest, add the sifted cornflour and mix well. Pour in the milk, stirring constantly, and place over medium heat.
4. Keep stirring the custard until it reaches a smooth, velvety consistency, then remove from the heat.
5. Cover the custard with cling film, pressing it directly onto the surface, and let it cool completely.
6. Roll out the dough on a lightly floured surface. Transfer it to a well-buttered 24 cm tart tin.
7. Prick the surface with a fork, cover with a sheet of baking paper and fill with baking beans for blind baking.
8. Bake the base in a preheated oven at 175°C for about 20 minutes with fan assistance, or at 180°C for 20–25 minutes conventional. (23 min)
9. Remove the tin from the oven and let the base cool completely.
10. Once the base has cooled, fill it with the custard, spreading evenly using a piping bag or a spoon.
11. Top with washed and dried mixed berries. Finish by dusting with icing sugar and a few fresh mint leaves.

Published 2026-10-09

https://fridge.menu/en/r/forest-berry-crostata-g1ad09rv

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