Fruit Tart with Vanilla Custard

Short Description

This fruit tart features a crisp, buttery pastry crust filled with silky vanilla custard and topped with a colorful array of fresh seasonal fruits. Elegant and vibrant, it makes a perfect dessert centerpiece for gatherings or special occasions.

Why You’ll Love This Recipe

This fruit tart is a celebration of texture and flavor. The tender, flaky tart shell contrasts beautifully with the smooth, rich custard, while the fresh fruit topping adds a burst of natural sweetness and visual appeal. It’s versatile, easy to customize with your favorite fruits, and can be made in stages for stress-free preparation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Shell:

• all-purpose flour
• unsalted butter, cold and cut into small cubes
• granulated sugar
• salt
• egg yolk
• ice water

For the Vanilla Custard:

• whole milk
• granulated sugar
• egg yolks
• cornstarch
• unsalted butter
• vanilla extract

For the Fruit Topping:

• fresh strawberries, blueberries, kiwi, raspberries, or other seasonal fruit

For the Glaze:

• apricot jam
• water

Directions

1. Make the tart shell:
   In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and water gradually until dough forms. Shape into a disc, wrap, and chill for 30 minutes.
2. Bake the tart shell:
   Preheat oven to 375°F (190°C). Roll out dough to fit a 9-inch tart pan. Press into pan and trim edges. Prick bottom with a fork and blind bake with parchment and pie weights for 15 minutes. Remove weights and bake 10 minutes more. Cool completely.
3. Prepare the vanilla custard:
   In a saucepan, heat milk until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually whisk in the hot milk. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in butter and vanilla. Pour into a bowl, cover with plastic wrap touching the surface, and chill.
4. Assemble the tart:
   Spread chilled custard into the cooled tart shell. Arrange fresh fruits on top in a decorative pattern.
5. Apply the glaze:
   Warm apricot jam with a little water in a saucepan until thin. Strain and brush lightly over fruit to give a glossy finish.

Servings and Timing

• Servings: 8
• Prep time: 30 minutes
• Cook time: 40 minutes
• Chill time: 1 hour
• Total time: approximately 2 hours 10 minutes

Variations

• Use a graham cracker or almond flour crust for a gluten-free option.
• Swap vanilla custard for lemon curd or pastry cream for a citrusy twist.
• Try tropical fruits like mango and passionfruit for a summer variation.
• Add a touch of liqueur to the glaze for an adult version.

Storage/Reheating

• Store the assembled tart in the refrigerator for up to 3 days, loosely covered.
• Do not freeze assembled tarts as the custard and fruit do not freeze well.
• Reheating is not recommended. Serve cold or at room temperature for best results.

FAQs

How do I keep the crust from getting soggy?

Bake the tart shell thoroughly and allow it to cool completely before adding the custard. You can also brush melted white chocolate over the base to create a moisture barrier.

Can I use a store-bought crust?

Yes, a pre-made tart shell or pie crust can be used to save time.

How long should the custard chill?

Chill the custard for at least 1 hour to ensure it sets properly before assembling the tart.

What fruits work best for this tart?

Berries, kiwi, and sliced stone fruits like peaches or nectarines work well. Avoid overly juicy or soft fruits.

Can I make this dessert in advance?

Yes, you can prepare each component ahead of time. Assemble the tart a few hours before serving.

How do I get a glossy finish on the fruit?

Brush a light glaze made from warmed apricot jam and water over the fruit for a shiny, professional appearance.

Is this tart suitable for freezing?

The tart is not ideal for freezing due to the custard and fresh fruit. However, the crust alone can be frozen.

Can I make it dairy-free?

Yes, substitute plant-based milk and butter, and use a dairy-free tart crust.

What’s the difference between pastry cream and custard?

They are very similar, but pastry cream is thicker and typically used in desserts like tarts, while custard may be softer or used as a sauce.

Can I skip the glaze?

Yes, but the glaze helps preserve the fruit and adds visual appeal.

Conclusion

This fruit tart with vanilla custard is a refined and crowd-pleasing dessert that highlights the freshness of seasonal fruit and the richness of classic pastry elements. With a little planning, it’s easy to prepare and guaranteed to impress at any event or gathering.

Print