American Flag Berry Tart

By incorporating raspberries and blueberries, as well as whipped cream, this tart captures the essence of American Independence Day in a delicious and visually stunning dessert. This pie is sure to be a hit with friends and family as you celebrate "the land of the free."

American Flag Berry Tart

Celebrate the spirit of Independence Day with an American Flag Berry Tart, a patriotic dessert that pays homage to the stars and stripes.
This delightful tart features layers of luscious custard cream, sweet raspberries, and juicy blueberries, all nestled atop a buttery pastry crust. Topped with billowy whipped cream to mimic stripes of the American flag, this tart is a delicious and festive centerpiece for your 4th of July celebration. ­čç║­čçŞ
Prep Time 40 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours 10 minutes
Servings 6
Calories 580 kcal


  • 9-inch tart pan (with removable bottom)
  • mixing bowls
  • whisk
  • Rolling Pin
  • parchment paper
  • Pie weights or dried beans
  • electric mixer or whisk
  • piping bag fitted with a star tip


For the Pie crust (you can also use a store-bought Pie Crust)

  • 1 ┬╝ cups all-purpose flour
  • ┬╝ cup sugar
  • ┬Ż cup butter (cold and cut into small cubes)
  • 1 egg yolk
  • 1 tbsp ice water

For the Pastry Cream Layer

  • 1 cup milk
  • 3 egg yolks
  • ┬╝ cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

For the Toppings

  • 1 cup raspberries (fresh)
  • 1 cup blueberries (fresh)
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Optional: Raspberry sauce to fill in the raspberry

  • 1 ┬Ż cup raspberries (fresh)
  • 3 tbsp sugar
  • 1 tbsp water
  • 1 tsp lemon juice


Prepare the Pie Crust

  • In a mixing bowl, combine the flour and sugar. Add the cold butter cubes and use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
  • In a small bowl, whisk together the egg yolk and ice water. Gradually add the egg mixture to the flour mixture, mixing until the dough comes together.
  • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Roll out the chilled dough on a lightly floured surface to fit the tart pan. Press the dough into the bottom and sides of the pan. Trim any excess dough and prick the bottom of the crust with a fork. Chill the crust in the refrigerator for 15 minutes.
  • Preheat the oven to 375┬░F (190┬░C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 5-10 minutes, or until the crust is golden brown. Allow to cool completely.

Prepare the Pastry Cream

  • In a saucepan, heat the milk over medium heat until steaming but not boiling.
  • In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
  • Slowly pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
  • Remove from heat and stir in the vanilla extract. Transfer the custard cream to a bowl and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.

Assemble the Tart

  • Spread the chilled custard cream evenly over the cooled pastry crust.
  • Arrange the fresh raspberries (place each raspberry with the hollow side up) leaving a blank row between each raspberry row to fill it with whipped cream, to resemble the stripes of the American flag. Leave a square in the top left corner for the "stars."
  • Arrange the blueberries on top left corner.
  • Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe "stars" in the blank row, between each raspberry row.

Raspberry sauce

  • In a small saucepan, combine the fresh raspberries, granulated sugar, water, and lemon juice.
  • Cook the mixture over medium heat, stirring occasionally, until the raspberries begin to break down and release their juices, about 5-7 minutes. Reduce the heat to low and simmer the mixture for an additional 2-3 minutes, stirring frequently, until it thickens slightly.
  • Remove the saucepan from the heat and let the raspberry sauce cool slightly. Once cooled, strain the raspberry sauce through a fine mesh sieve to remove the seeds, pressing down on the solids with a spoon to extract as much liquid as possible.
  • Transfer the strained raspberry sauce to a piping bag for easy drizzling. Use the raspberry sauce to fill in the raspberries, adding a burst of sweet and tangy flavor to the tart.

Chill the Tart

  • Chill the tart in the refrigerator for at least 30 minutes before serving, and enjoy the delicious combination of creamy custard, juicy berries, and tangy raspberry sauce in every bite!


  • Make sure the butter for the pastry crust is cold, as this will help create a flaky texture.
  • To save time, you can use store-bought pie crust┬áinstead of making the pastry crust from scratch.
  • Be sure to chill the custard cream layer thoroughly before assembling the tart to ensure that it sets properly.
  • Serve the tart chilled.


Calories: 580kcal | Carbohydrates: 61g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 156mg | Potassium: 242mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1.325IU | Vitamin C: 16mg | Calcium: 115mg | Iron: 2mg
Keyword 4th of july tart, american flag tart, Berry tart
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