Julia Child’s Brioche Tart with Pastry Cream and Fresh Berries (So Good It Brought Her to Tears!)
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.
Why Everyone Will Love This Recipe
- Unforgettable Flavor: Light, buttery brioche meets creamy custard and sweet, fresh berries.
- 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 to 2 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 to 1 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.
Ingredients
For the Brioche Dough:
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water (about 110°F)
- 2 tablespoons sugar
- 3 cups all-purpose flour
- 1 ½ teaspoons kosher salt
- 4 large eggs
- 1 cup (2 sticks) unsalted butter, softened
For the Pastry Cream:
- 2 cups whole milk
- ½ cup sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Topping:
- 2 to 3 cups fresh mixed berries (raspberries, strawberries, blueberries, blackberries)
- Optional: apricot jam (for glaze)
How to Make Julia Child’s Brioche Tart
1. Make the Brioche Dough
- In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let it bloom for about 5 minutes.
- In a stand mixer with the dough hook, combine flour, salt, sugar, and eggs. Add the yeast mixture and beat until dough forms.
- Gradually add softened butter, one tablespoon at a time, mixing until fully incorporated.
- Cover and let rise for 1 to 1.5 hours until doubled. Punch down, cover, and refrigerate for at least 4 hours or overnight.
2. Shape and Bake the Brioche
- Butter a 9-inch tart or springform pan.
- Press the dough into the pan, spreading evenly and slightly up the sides.
- Let rise again for about 1 hour until puffy.
- Preheat oven to 350°F (180°C) and bake for 25–30 minutes, until golden brown. Cool completely.
3. Prepare the Pastry Cream
- In a saucepan, heat milk until steaming.
- In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
- Slowly pour hot milk into the egg mixture, whisking constantly. Return mixture to pan and cook over medium heat, whisking, until thickened.
- Remove from heat, stir in vanilla and butter, and strain into a bowl.
- Cover with plastic wrap directly on the surface and chill until cold.
4. Assemble the Tart
- Spread the chilled pastry cream evenly over the cooled brioche base.
- Arrange berries artfully on top.
- Optional: brush with warmed apricot jam for a glossy finish.
;Resize,width=767;)
