Every cane berry will shine in this beautiful, silky textured tart. The secret lies in the special dough which is more like a thick batter than a crust.  We hope you love it!

Tart Shell

  • 1 stick (8T) unsalted butter, room temperature
  • 1/3 C sugar
  • 1/4 t salt
  • 3 eggs, room temperature
  • 1/2 t vanilla extract
  • grated zest of 1 orange (optional)
  • 1 C all purpose flour

Butter a 9″ tart pan (round or square).

Place butter in a mixing bowl and beat with the sugar and salt until light and fluffy.  Add the eggs one at a time, beating well between each addition. Scrape sides and beat until smooth.  Add the remaining ingredients and mix on low until just combined.  Scrape the sides and bottom and finish mixing with a spatula.

Scrape all batter into the tart pan, spreading it out and pushing it up the sides to make a rim. (If the batter is too soft, refrigerate it for 10 minutes, then finish shaping the sides.)  Return the pan to the refrigerator until you are ready to fill it.

Tart Filing and Assembly

  • 3/4 C Greek yogurt
  • 2 egg yolks
  • 1/2 t vanilla extract
  • 3 T sugar
  • pinch salt
  • 2 C cane berries (raspberries, black raspberries, blackberries)

Preheat oven to 350 degrees.

Combine the first five ingredients in a medium bowl and whisk them together.  Pour the mixture into the prepared shell.  Spread the berries across the top and bake until puffy and golden–about 35 minutes.  Note that the custard may be a little wobbly  when you remove it from the oven, but don’t worry:  the custard will continue to set.  Allow it to cool, but serve while it’s still slightly warm.

–Adapted from “Seasonal Fruit Desserts” by Deborah Madison