Fruit Tart with Custard and Fresh Fruit Recipe
This classic Fruit Tart recipe features a buttery, flaky crust filled with a rich, creamy vanilla custard and topped with fresh, vibrant fruit. Perfect for any occasion, this tart offers a delightful combination of textures and flavors that is sure to impress.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- ½ cup butter, cut into 1 inch pieces
- 1 egg
- 1 Tablespoon milk, more as needed
For the Custard:
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups whole milk, at room temp (do not substitute)
- 1 Tablespoon vanilla extract
- 4 Tablespoons butter, cut into tablespoon sized pieces
To Assemble:
- Fresh fruit of your choice (e.g., strawberries, kiwi, raspberries, blueberries)
Instructions
- Prepare the Crust: In a blender or food processor, pulse together the flour, sugar, salt, and butter until the butter pieces are no bigger than pea size. Add the egg and pulse until the dough starts to clump together. Add milk as needed to help the dough come together. Shape the dough into a disc and refrigerate for 30 minutes.
- Preheat and Roll Out Dough: Preheat the oven to 350°F (175°C) and grease a 10-inch tart pan. Let the dough sit a few minutes to soften slightly, then roll it out on a floured surface to about 1/4 inch thickness, slightly bigger than the tart pan.
- Fit Dough into Tart Pan: Press the dough onto the bottom and up the sides of the tart pan. Pierce the dough several times with a fork to prevent bubbling during baking.
- Bake the Crust: Bake the crust for 18 to 22 minutes until it is lightly golden. Remove from the oven and allow it to cool completely.
- Prepare the Custard: In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. Gradually whisk in the room temperature milk until fully combined. Heat the mixture over medium heat, stirring constantly, for 3 to 5 minutes until thickened. Remove from heat and whisk in the vanilla extract.
- Add Butter to Custard: Add the butter pieces one at a time, whisking each until completely melted before adding the next. Pour the hot custard into the cooled tart crust. Place a layer of plastic wrap directly on the custard’s surface to prevent a skin from forming and refrigerate for 2 hours or until chilled and set.
- Assemble the Tart: Top the chilled custard tart with fresh fruit such as sliced strawberries, kiwi, raspberries, and blueberries. Refrigerate until ready to serve.
Notes
- Ensure the milk for the custard is at room temperature to prevent lumps.
- Plastic wrap should touch the surface of the custard to avoid a skin forming.
- Use fresh, in-season fruits for the best flavor and presentation.
- Chill the tart thoroughly before serving to allow custard to fully set.
- You can substitute tart pan size slightly but adjust baking time accordingly.
Keywords: Fruit tart, custard tart, fresh fruit dessert, homemade tart, classic dessert, vanilla custard, pastry crust