This brioche tart with pastry cream and berries is the dessert that famously brought Julia Child to tears—literally. Created by acclaimed pastry chef Nancy Silverton, this indulgent tart combines buttery brioche dough, rich vanilla pastry cream, and a cascade of ripe, juicy berries. Whether for a special celebration or an elevated weekend treat, this tart is a showstopper.
Textural Harmony: Fluffy, chewy, silky, and juicy—all in one bite.
Elegant and Impressive: A dessert worthy of holidays, brunches, or romantic dinners.
Timeless Origin: It’s the tart that made Julia Child cry—what more do you need?
What Is This Brioche Tart?
This dessert was first served to Julia Child by Nancy Silverton at Los Angeles’ Campanile restaurant, where it made such an impression, Julia cried tears of joy. The tart features a sweetened brioche base, layered with silky pastry cream and finished with a vibrant crown of berries. Silverton later used it at La Brea Bakery, where it became an iconic part of her pastry legacy. It’s more than dessert—it’s pastry history.
Pro Tips for the Best Brioche Tart
Use European-style butter for richer brioche flavor.
Don’t rush the dough—allow full proofing for that pillowy crumb.
Strain your pastry cream for ultimate smoothness.
Top the tart just before serving so the berries stay fresh and the cream remains firm.
Frequently Asked Questions
Can I Make the Brioche Dough Ahead of Time?
Yes! The dough can be prepared and refrigerated up to 2 days in advance. Let it come to room temperature and rise before shaping.
What Berries Work Best?
A mix of raspberries, blueberries, blackberries, and halved strawberries creates color and contrast. Always use ripe, fresh berries.
Is the Tart Served Warm or Cold?
It’s best served slightly chilled or at room temperature—not hot. This lets the pastry cream and fruit shine.
Can I Use Store-Bought Brioche Dough?
You could, but homemade yields the best results for flavor and texture. This dough is specially designed to be sweet and tender.
How Do I Keep the Tart from Getting Soggy?
Brush the baked brioche with a thin layer of apricot glaze before adding the cream—this creates a barrier to moisture.
How to Store
Store the assembled tart in the refrigerator, lightly covered, for up to2 days. Avoid stacking or pressing anything on top. The pastry cream and fruit hold best within this window. Bring to room temperature for about 15 minutes before serving to soften the brioche.
How to Freeze
You can freeze the unfilled brioche tart base after baking. Wrap tightly in plastic and foil and freeze for up to1 month. Thaw at room temperature and warm slightly before topping with pastry cream and fruit. Do not freeze the tart after it’s filled, as the cream and fruit textures will degrade.