Mixed Berry Vanilla Bean Tart

The (in)credible science

Organic milk comes from organic cows that are raised WITHOUT antibiotics, synthetic growth hormones, pesticides or GMO’s. Organic farmers provide their animals with access to the outdoors and pasture so that they can roam freely­— and more cows on pasture helps mitigate climate change! For nearly 15 years, studies have repeatedly shown that organic milk has a healthier nutritional profile. Organic milk contains 62% more heart-healthy omega-3 fatty acids, and higher concentrations of antioxidants like vitamin E, selenium, and carotenoids than non-organic milk. A recent study also found that organic milk is the cleanest choice for families. 

The Recipe

An irresistibly crunchy crust is the scrumptious base for ripe organic berries on a fluffy bed of vanilla bean cream in this perfect summer dessert from Chef Megan Mitchell. The sweet creamy filling is made from whipping up Horizon Organic whole milk for a show-stopping treat that will make you look like a pro.


For crust:

  • 9 graham crackers
  • 1/2 cup slivered almonds
  • 2 tbsp. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • Pinch of fine sea salt
  • 1/2 cup unsalted butter, melted

For filling:

  • 2 cups Horizon Whole Milk
  • 1 vanilla bean, split in half lengthwise and seeds scraped out
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp. fine sea salt
  • 2 tsp. vanilla extract

For topping:

  • 2 cups heavy cream
  • 2 tbsp. powdered sugar
  • 8-10 strawberries, halved and quartered
  • 1/2 heaping cup blackberries
  • 1/2 cup raspberries
  • 1/4 cup blueberries
  • Fresh mint sprigs, for garnish


  1. Preheat oven to 350F.
  2. To a food processor add the graham crackers (breaking them up slightly by hand), almonds, sugar, cinnamon, cardamom and salt. Blitz until everything is broken down and resembles fine sand. Pour into a medium sized bowl then add in the melted butter and mix thoroughly.
  3. Place a 10-inch round, fluted tart pan with removable bottom on a sheet tray for easy handling. Scoop the mixture into the pan and using a 1/4-cup measure, press into an even layer and up the sides.
  4. Bake for 15 minutes or until golden brown. Remove from oven and place in the fridge to cool.
  5. While the crust bakes make the filling. To a small sauce pot add the Horizon Whole Milk, vanilla bean and scraped out seeds. Bring up to a gentle simmer on medium/medium low, stirring often.
  6. In a medium bowl whisk together the egg yolks, sugar, 3 tbsp. of the cornstarch and salt until pale yellow and creamy, about 3-4 minutes. It’ll clump together at first but as you continue to whisk it’ll smooth out. Add the remaining 1 tbsp. of cornstarch.
  7. Once the milk mixture is barely simmering add 2-3 ladles, while whisking, to the yolk mixture. Pour the yolk/milk mixture into the sauce pot, whisk together. Bring up to a simmer and cook until thickened, about 2 minutes, whisking constantly to prevent clumping. Remove from heat and strain through a fine mesh strainer into a clean bowl. Stir in the vanilla.

Cover with plastic wrap and let chill for at least 2 hours.

  1. When ready to assemble, whip the heavy cream and powdered sugar together until soft peaks form using a hand mixer or stand mixer fitted with a whisk attachment.
  2. Whisk the cooled vanilla custard then pour into the tart shell and smooth out into an even layer. Next add the whipped cream, pile it high, leaving some of the custard showing below. Top with berries and fresh mint.
  3. Keep in the fridge until ready to serve. Slice into 8-10 triangles.

Recipe Courtesy of Megan Mitchell with generous sponsorship support from Horizon Organic