Berry Semolina Tart: A Vibrant and Creamy Dessert Delight
Add a burst of colour and flavour to your dessert table with this Berry Semolina Tart. A golden, semolina crust holds a luscious, creamy berry filling made from mixed berries and a hint of vanilla. Topped with fresh blueberries and mint leaves, this tart is a showstopper for any occasion. Scroll down or tap ‘Jump to Recipe’ to get started!
Simple Ingredients, Bold Flavours
This tart combines everyday ingredients in a way that’s both simple and delicious. The semolina crust provides a satisfying, slightly crumbly base, while the berry filling is a perfect balance of tart and sweet. A smooth custard made with evaporated milk, eggs, and vanilla ties the flavours together for a truly indulgent treat.
Effortless Preparation with Impressive Results
Making this Berry Semolina Tart is simple yet satisfying. Start by preparing the crust: in a bowl, combine the coarse semolina, melted butter, milk, sugar, and coconut flakes. Mix everything together until well combined, then grease a loose-bottom tart tin with butter. The loose-bottom tin is particularly convenient, as it allows you to easily remove the tart after baking, ensuring a perfect finish. Press the semolina mixture evenly into the base and up the sides to form a crust. Bake the crust in a preheated oven until it’s lightly golden and firm, then remove it and set it aside to cool.
Smooth and Silky Berry Filling
While the crust is cooling, prepare the berry filling. Purée your mixed berries and strain the purée through a fine sieve to remove any seeds, leaving you with a smooth, silky texture.
In a separate bowl, whisk together the strained berry purée, evaporated milk, sugar, eggs, and vanilla extract until smooth and well combined.
Baking and Setting the Tart
Once the crust has cooled, increase the oven temperature. Pour the berry filling into the pre-baked crust, spreading it evenly. Bake the tart at a high temperature to set the filling, then lower the heat to allow the tart to finish cooking until the filling is set and slightly golden around the edges.
Perfect Presentation with a Loose-Bottom Tin
Allow the tart to cool completely before slicing. With the loose-bottom tin, you can easily remove the tart and present it beautifully. For the final touch, garnish with fresh blueberries and mint leaves just before serving. This simple yet impressive dessert comes together effortlessly, delivering a vibrant, flavourful treat that’s sure to impress.
Berry Semolina Tart: Customisable and Versatile
This Berry Semolina Tart can easily be customised to suit your taste. Feel free to switch up the fruit—raspberries, strawberries, or blackberries would all work wonderfully in the filling. You can also adjust the sweetness to your liking by adding more or less sugar. Whether you prefer a sweeter tart or a tangier version, this recipe is flexible enough to cater to your preferences.
Watch Our Instagram Tutorial & Explore More Recipes
Check out our quick video tutorial on Instagram to see the tart come to life! Loved this dessert? Don’t miss our other delicious recipes like the Easy Apple Bakewell Tart, Mandarin Tiramisu or Raspberry Ruffled Milk Pie next!
Description
This Berry Semolina Tart is a perfect balance of creamy, tangy, and sweet. The rich semolina crust is topped with a smooth berry filling made from fresh mixed berries, evaporated milk, and a hint of vanilla. Baked to perfection, it’s finished off with a refreshing garnish of blueberries and mint leaves. Whether for a special occasion or a casual treat, this tart is sure to impress with its vibrant flavours and satisfying textures.
Ingredients
For the crust:
For the filling:
For the garnish:
Instructions
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Prepare the crust: In a bowl, mix together semolina, melted butter, milk, sugar, and coconut flakes until well combined. Grease a 20cm tart tin with butter, then press the mixture into the bottom and up the sides to form a crust with a rim.
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Preheat your oven to 190°C. Bake the crust for 15-20 minutes. Remove from oven and set aside.
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Make the filling: Purée the berries and strain through a sieve to remove any seeds. In a bowl, combine berry purée, evaporated milk, sugar, eggs, and vanilla extract. Whisk until smooth.
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Increase oven temperature to 220°C. Pour the filling into the prebaked crust and bake for 10 minutes. Then, reduce the temperature to 180°C and continue baking for 30 minutes, or until the filling sets.
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Allow the tart to cool completely. Garnish with fresh blueberries and mint leaves before serving.
Equipment
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Servings: 8 ServingCalories:375.13kcalTotal Fat:13.14gSaturated Fat: 8.72gTrans Fat: 0gCholesterol:61.97mgSodium:41.75mgPotassium:189.82mgTotal Carbohydrate:57.23gDietary Fiber: 2.62gSugars: 32.67gProtein:7.44gVitamin A: 85.91IUVitamin C: 1.94mgCalcium: 72.62mgIron: 0.87mgVitamin D: 0.71IUVitamin E: 0.43IUVitamin K: 3.83mcgThiamin: 0.11mgRiboflavin: 0.16mgNiacin: 1.2mgVitamin B6: 0.09mgFolate: 31.29mcgVitamin B12: 0.2mcgPhosphorus: 123.77mgMagnesium: 28.04mgZinc: 0.8mg
Note
Notes:
Semolina Texture: The coarse semolina in the crust gives the tart a lovely, slightly crumbly texture. You can substitute it with shortcrust pastry.
Berry Purée: For the berry purée, you can use any combination of mixed berries. Frozen berries work just as well as fresh—just thaw and blend them before straining to remove the seeds.
Make Ahead: The tart can be made a day in advance. Just store it in the fridge after cooling, and add the fresh berries and mint right before serving for the best appearance.
Customisation: Feel free to experiment with other fruits in the filling, such as raspberries, strawberries, or blackberries. You can also adjust the sweetness to suit your taste by adding more or less sugar.
Texture Tip: Ensure the tart is fully cooled before slicing to help the filling set and avoid a runny texture.
Storage: Keep leftovers in an airtight container in the fridge for up to 2-3 days. I wouldn’t recommend freezing the tart as it will ruin the texture when thawed.
