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Wild Berry Chiffon Tart
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Wild Berry Chiffon Tart

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Indulge in the sweetness of the Wild Berry Chiffon Tart, a heavenly dessert that combines the fluffiness of a chiffon cake with the richness of a buttery pastry crust and the juiciness of mixed wild berries. The tart is a perfect blend of textures and flavors that will leave you wanting more. The recipe involves making a pastry dough, baking it to perfection, and topping it with a light and airy chiffon cake mixture. The cake is then topped with a mixture of wild berries such as blueberries, raspberries, and blackberries, which add a burst of juicy sweetness to each bite. The tart is a showstopper at any gathering and is sure to impress your guests with its elegant presentation and delightful flavors.

Time Cook
45
Level
Intermediate
Calories
320
Allergens
Gluten, Eggs, Dairy

Ingredients

2 1/4 cups
All-purpose flour
300 Calories
1 cup
Confectioners' sugar
120 Calories
1/2 cup
Unsalted butter, softened
100 Calories
1 cup
Granulated sugar
150 Calories
4
Large eggs
240 Calories
1 cup
Milk
50 Calories
1 teaspoon
Pure vanilla extract
10 Calories
2 cups
Mixed wild berries (such as blueberries, raspberries, and blackberries)
100 Calories
1 tablespoon
Powdered sugar
20 Calories

Step-by-Step Instructions

1
Preheat the oven to 350°F (180°C). In a medium bowl, whisk together the flour and confectioners' sugar. Add the softened butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
2
In a large bowl, whisk together the granulated sugar, eggs, and milk. Whisk in the pure vanilla extract.
3
Add the flour mixture to the egg mixture and whisk until just combined. Do not overmix.
4
Pour the batter into the prepared pastry crust and smooth the top.
5
Bake the tart for 35-40 minutes, or until the edges are golden brown and the center is set.
6
Allow the tart to cool completely on a wire rack. Once cooled, top with the mixed wild berries and sprinkle with powdered sugar.

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