Berry tart for Valentine's Day

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4 Comments
★★★★★ (5.0)
Posted on: 2024-01-19
 

Moist heart-shaped tart with berries

Valentine’s Day is coming up soon, and it’s time to start thinking about a special dessert for this day of love. If you’re looking for a delicious treat that’s both crispy and soft and fruity, then one of our berry tarts with a sweetened condensed milk glaze is just the thing for you. This tart isn’t just a feast for the eyes, but also a treat for the taste buds that’s sure to impress your loved one.
The combination of crispy shortcrust pastry, tangy berries, the moist financier mixture and the condensed milk glaze is a true feast for the senses. The juicy berries give the tart a lovely freshness and a delicious flavour, whilst the different types of pastry create an interesting interplay of textures on the palate. Best of all, this tart is easy to make. In just three simple steps, you can create this delicious work of art! So, what are you waiting for? Head to the kitchen and impress your loved ones with this enchanting Valentine’s Day tart! 

As always, you’ll find the recipe to download at the end of this post.

Key figures

Quantity: 1 tart | 23 cm

Baking time:approx. 40 minutes

Difficulty: Easy

Shelflife: 4 days

Shortcrust pastry

Granulated sugar90 g
plain flour180 g
Butter | cold90 g
Vanilla seeds2 pinches
lemon zest4 pinches
Whole egg | beaten egg36 g

Financial sector

Butter 35 g
Egg white | liquid2 (60 g)
Granulated sugar50 g
plain flour30 g
Almonds | white, ground70 g

Filling and casting

Condensed milk | sweetened220 g
Starch15 g
Whole egg | beaten egg1 (55 g)
Mixed berries | frozenapprox. 200 g

Making the shortcrust pastry

Put the dry ingredients and the cold butter into a bowl. Now you need to rub the ingredients together with your hands until they form a crumbly mixture. Once you’ve done that, you can add the whole egg and mix everything together.

Mix everything together in the bowl until a sort of dough forms, then tip it out onto your work surface. Now knead everything into a smooth dough. Then flatten the dough slightly and wrap it in cling film. The shortcrust pastry must now be chilled for at least half an hour before you can roll it out.

Making the financier batter

The financier batter is similar to a Japanese-style batter, but contains a higher proportion of flour and almonds, which is why it behaves more like a sponge mixture when baked. 

Beat the egg whites with a little granulated sugar until soft peaks form. Then gradually add the rest of the granulated sugar, a little at a time. Meanwhile, melt the butter slowly over a low heat. Then leave the butter to cool slightly.

Whisk the egg whites until they are glossy and form stiff peaks. Once this is the case, you can add the plain flour and the ground white almonds and fold them into the egg white mixture using a rubber spatula.

Finally, add the cooled, melted butter to the financier mixture and fold it in using a rubber spatula. You should end up with a nice, thick mixture. It’s best to transfer it to a piping bag, as this will make it easier to fill the baking tin.

Assembling the berry tart

Very important: Grease the tin with butter and then dust it with flour. Make sure you get into every groove in the tin so that it’s properly greased and floured. It would be a shame if your finished creation ended up sticking somewhere.

Take the cooled shortcrust pastry out of the fridge and place it on your lightly floured work surface. Now roll out the pastry to a thickness of 5 mm using rolling pins. The pastry should be slightly larger than your tart tin. Lift the rolled-out pastry over the tart tin and press it gently into place. Press the pastry into the grooves of the tin. Be careful when pressing it down, though, so that it doesn’t tear. If small tears do appear anywhere, or if there isn’t enough pastry at some of the edges, you can easily patch these up with the excess pastry.

Trim off the excess dough with a small, straight-edged knife. You can wrap the leftover dough in cling film and either keep it in the fridge for a further 3 days or freeze it for about 3 months. 

Now spread the financier mixture evenly over the top (you don’t need to blind-bake the shortcrust pastry beforehand; everything will be baked together). It’s best to work from the outside inwards, tracing the shape of the tin. Spread the piped mixture as evenly as possible over the pastry base. We didn’t use all the mixture, as the financier mixture rises further during baking and the cake can then quickly look too puffed up, but if that doesn’t bother you, you can of course pipe on the entire mixture. Then press the frozen berry mixture onto the financier mixture. (We used a mixture of raspberries, blackberries and redcurrants, but blueberries, sour cherries and strawberries work brilliantly too)

Now, to make the topping, whisk the cornflour with the whole egg. Then pour in the sweetened condensed milk and stir until smooth. Spread the filling evenly over the berry tart. If there are any gaps or uneven patches, you can smooth them out – ideally with a rubber spatula.

Now place the tart in the preheated oven and bake for 20 minutes at 200 ºC (fan oven). After 20 minutes, reduce the oven temperature to 180 ºC and bake the tart for a further 20 minutes.

Completion

Take the finished tart out of the oven and leave it to cool slightly. In the meantime, pour some cake glaze into a small pan and bring it to the boil briefly. Then brush the finished berry tart with the glaze whilst it is still warm. This will give this delicious creation a beautiful sheen.

Storage & Shelf life

The finished tart will keep in a cake box in the fridge for up to 4 days. But, as with any pastry, the fresher you eat it, the better it tastes.

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Nutritional information per 100 g

Energy value in kJ:1375 kJ |Energy value in kcal:329 kcal |Fat:16 g, of which saturated fatty acids: 7 g |Carbohydrates:39 g, of which sugars: 25 g |Protein: 6 g |Salt:0.1 g

 
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Posted in: Sweet recipes, Summer & 1 August, Cakes and pastries, Cakes and cupcakes, Cake creations

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Comments

  • Delicious!
    By: Penelope Kühnis On 2025-09-01
    Rating:
    ★★★★★ (5.0)

    Ich habe die Beerentarte mit gefrorenen Himbeeren aus Mutters Garten gemacht
    - wunderbar! Mein Tipp: Mürbeteig bei 190 Grad Ober-/Unterhitze etwa 10 Min. blind backen. So wird der Boden garantiert knusprig.

    Replied by: Rebecca Odermatt On 2025-09-01 Hallo Penelope

    Vielen herzlichen Dank für Dein Feedback, dies freut uns sehr :-)

    Ganz liebe Grüsse und einen schönen Tag Rebecca

  • Rezept Beerentarte
    By: Claudia Derungs On 2024-02-26
    Rating:
    ★★★★★ (5.0)

    Habe die Tarte gebacken. Sie ist super lecker. Danke für das Rezept. :-)

  • Rezept Beerentarte
    By: Claudia Derungs On 2024-02-23
    Rating:
    ★★★★★ (5.0)

    Vielen Dank für das super Rezept. Wird heute gebacken. :-)
    Was kann man mit dem Rest der Financiermasse machen?

    Liebe Grüsse
    Claudia

    Replied by: Nicholas Burk On 2024-02-26 Hey Claudia Danke für Deinen Kommentar! Viel Spass beim Nachmachen!
    Die restliche Financiermasse kannst Du einfach in eine Silikonform (https://www.minischoggi.ch/online-shop/kuchen-torten/silikonformen/silikonform-financier-4-9-x-2-6-cm-20-stuck.html) geben und ausbacken.
    Liebe Grüsse
    Dein miniSchoggi Team

  • Rezept Beerentarte
    By: Barbara On 2024-01-22
    Rating:
    ★★★★★ (5.0)

    Vielen Dank für das Rezept der Beerentarte. Es sieht wie immer sehr "amächelig" aus und ist sehr klar beschrieben.

    Liebe Grüsse
    Barbara

    Replied by: Rebecca Odermatt On 2024-01-22 Liebe Barbara

    Sehr gerne doch :-) Ich wünsche Dir viel Spass beim Nachbacken.

    Liebe Grüsse Rebecca

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