Homemade Spanish Custard and Berry Tart Recipe

Spanish custard and berry tart recipe
Jeremy Bronson/ Flickr CC
  • Total: 75 mins
  • Prep: 20 mins
  • Cook: 55 mins
  • Yield: 8 to 10 servings

The Spanish love custard and frequently use it as filling in tarts and pastries. This puff pastry tart is filled with creamy custard and a tart berry filling and then finished with a lattice-work of puff pastry on top. It is a wonderful taste treat for a sweet breakfast, brunch, afternoon snack or a dinner party.


  • 2 cups berry filling/topping (follow the berry filling instructions in this recipe)
  • 1/4 cup vegetable shortening to coat pan
  • 2 sheets puff pastry (1 package or 17 ounces frozen puff pastry)
  • 2 cups whole milk
  • 1 cinnamon stick
  • 3 egg yolks
  • 2/3 cup granulated sugar
  • 1/4 cup corn starch
  • 1/4 cup unbleached white flour
  • 2 egg whites

Steps to Make It

  1. Prepare the berry topping recipe using berries of your choosing, such as blueberries, blackberries or raspberries. The topping will be added to the tart just before baking and should not be refrigerated or too hot, but just at room temperature.

  2. Remove puff pastry sheets from freezer and allow to thaw 10 to 15 minutes. Using a paper towel, coat an 8-inch springform cake pan with vegetable shortening. Line the cake pan with puff pastry, trimming the edges to fit the pan and pressing the pastry into corners. Prick the bottom with a fork.

  3. Set aside the pan and the second sheet until ready to cut. (Rather than a top crust, the other pastry sheet will be cut into strips approximately 1 to 1 1/2 inches to form a lattice on top.)

  4. Measure and sift flour and corn starch for custard and set aside on plates.

  5. Pre-heat oven to 360°F.

  6. While the oven is heating, prepare the custard filling. Pour all but 1/4 cup of the milk into a medium-size, heavy-bottom saucepan and add the cinnamon stick. Bring milk just to the boiling point, then remove from heat and set aside.

  7. In a large mixing bowl, beat the egg yolks and sugar until mixture turns light yellow and has a smooth texture. Add flour and cornstarch to the egg mixture and beat with a hand mixer on medium-high speed. Add the reserved 1/4 cup milk and continue to mix until smooth and creamy.

  8. Remove cinnamon stick from the heated milk. While stirring constantly, pour about a third of the warm milk into the egg mixture. Once the milk has mixed thoroughly with eggs, slowly pour in the rest of the milk, while constantly stirring.

  9. Transfer the mixture into a large saucepan and heat on medium, stirring continuously. Bring to a boil and allow to boil for just 30 seconds, then remove from heat immediately and pour into the springform pan with the puff pastry crust. If lumps begin to form in the custard while heating, use a hand mixer on low speed to break up the lumps.

  10. Pour the berry topping over the custard filling and spread evenly. Cut the other pastry sheet into strips about 1 to 1 1/2 inches wide and lay across the top in a lattice pattern. Beat the egg whites in a small bowl. Brush beaten egg whites over top crust.

  11. Place in preheated oven on the middle rack. Bake for 30 to 35 minutes. Remove and allow to cool for at least 20 minutes before serving. If tart will not be eaten within 2 hours, refrigerate. Bring to room temperature before serving.

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