Berry Custard Pastry with Italian Crema Pasticcera Recipe
This Berry Custard Pastry recipe features flaky puff pastry squares filled with a smooth Italian crema pasticcera and topped with fresh blueberries, raspberries, almond slices, and a dusting of powdered sugar. The homemade custard is rich yet light, perfectly complementing the crisp, buttery pastry and vibrant berries, making it an elegant dessert ideal for gatherings or special occasions.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 6 pastries 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pastry
- 1 large rectangular puff pastry sheet (13 oz, 375 gr)
- 1 tablespoon milk or 1 egg yolk (for brushing)
- Crystalized sparkling sugar (optional, for sprinkling the edges)
- Almond slices (for topping)
- Powdered sugar (for dusting)
Italian Crema Pasticcera (Custard)
- 2 cups (475 ml) milk
- 1/2 cup (100 gr) sugar
- 1/3 cup (50 gr) corn starch
- 4 large egg yolks
- 1 teaspoon vanilla extract
Toppings
- Blueberries (for topping)
- Raspberries (for topping)
Instructions
- Warm the milk: Heat the milk in a saucepan until it’s hot but not boiling, ensuring it’s ready to combine with the egg mixture without cooking the eggs prematurely.
- Prepare the custard base: In a medium pan, vigorously whisk together the egg yolks, sugar, and corn starch until the mixture becomes light and fluffy, ensuring smoothness in your custard. Gradually add the hot milk while continually whisking to avoid lumps.
- Cook the custard: Place the pan over medium heat and stir continuously until the mixture reaches a slow boil. As the custard thickens, carefully prevent it from sticking to the pan’s bottom by lowering the heat and cooking for a couple more minutes until reaching desired thickness. Remove from heat, add vanilla extract, transfer to a glass bowl, cover with plastic wrap pressed on the surface to prevent skin formation, and let it cool completely.
- Preheat and prepare pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet and cut it into 6 large squares, approximately 5 inches per side. Using a sharp knife, cut a half-inch border on two adjoining sides of each square, leaving two opposite corners intact to form two L shapes, allowing for folding later.
- Fold the pastry edges: Lift and fold the two cut corners up and over to the opposite side, creating an elevated border. Prick the central uncut part of each square with a fork to prevent excessive puffing.
- Brush and decorate edges: Brush the folded edges lightly with milk or an egg wash (made by mixing 1 tablespoon milk with 1 egg yolk) for a golden finish. Optionally, sprinkle the edges with crystalized sparkling sugar for extra sparkle and sweetness.
- Bake the pastries: Place the pastries on a baking sheet and bake at 400°F for 15-18 minutes. Around the 10-minute mark, check the pastries; if the center has puffed up excessively, prick it again with a fork to deflate it. Once golden and cooked through, remove from the oven and let cool.
- Fill the pastries: Just before serving, whisk the cooled custard until smooth. Spoon or pipe the custard generously into the center of each pastry square.
- Add toppings and finish: Top the filled pastries with fresh blueberries, raspberries, and almond slices. Finally, lightly dust with powdered sugar for an elegant finish.
Notes
- The custard will yield extra cream, perfect for additional filling or serving on the side.
- Ensure the milk is hot but not boiling before adding to the egg yolk mixture to prevent curdling.
- Pricking the center of the pastry crust prevents it from puffing up too much and helps maintain room for custard and toppings.
- Use cold puff pastry for best puff and flakiness in the finished product.
- You can substitute the berries with other fresh fruits like strawberries or blackberries based on availability and preference.
Keywords: Berry custard pastry, Italian crema pasticcera, puff pastry dessert, berry tart, homemade custard, puff pastry recipe
