Fruit Tart with Custard Filling

Fruit Tart with Custard Filling is a stunning dessert that combines a crisp, buttery tart shell with a rich, creamy custard and a vibrant array of fresh fruits on top. This dessert is as visually impressive as it is delicious, making it perfect for celebrations, dinner parties, or simply indulging in a special treat at home. The balance of textures—from the tender crust to the smooth custard and juicy fruits—creates a dessert that is both elegant and refreshing.

What makes this tart special is the combination of a perfectly baked pastry shell, silky custard, and seasonal fruits. It’s customizable, allowing you to choose fruits according to the season or personal preference, and the custard can be flavored with vanilla, citrus, or even liqueur for added depth. Every bite is a harmony of crisp, creamy, and fruity elements.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients into a show-stopping dessert. The buttery tart shell is crisp and delicate, the custard is smooth and flavorful, and the fresh fruits add a burst of natural sweetness and color. Making this tart allows for creativity with fruit arrangement, making it as beautiful as it is tasty. It’s a classic recipe that never fails to impress.

Why This Is a Must-Try Dish

This is a must-try dish because it combines elegance and flavor in a single dessert. It’s perfect for entertaining or special occasions, yet simple enough to make at home with basic ingredients. The tart showcases fresh, seasonal fruits in a refined presentation, offering a delightful balance of textures and flavors that is sure to delight anyone who tastes it.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 30 minutes
Chilling Time: 1–2 hours
Cooking Time: 20–25 minutes
Total Time: 2 hours 15 minutes
Servings: 8

Calories: Approximately 320 calories per serving

Course: Dessert
Cuisine: French / European

Ingredients

For the Tart Shell:

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• ¼ cup granulated sugar
• 1 egg yolk
• 2–3 tbsp cold water

For the Custard Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Fruit Topping:

• 1 cup strawberries, sliced
• 1 kiwi, peeled and sliced
• 1 cup blueberries
• 1 cup raspberries
• 1–2 tbsp apricot jam or fruit glaze, for brushing

Cooking Directions

Prepare the tart shell by mixing flour, butter, sugar, and egg yolk. Bake until golden. Cook the custard until thickened and pour into the cooled tart shell. Arrange fresh fruits on top and glaze with apricot jam.

Step-by-Step Preparation Method

Step 1: Preheat the oven to 180°C (350°F). Lightly grease a 9-inch tart pan.
Step 2: Prepare the tart shell by combining flour, sugar, and cubed butter in a bowl. Rub the butter into the flour mixture until it resembles coarse crumbs.
Step 3: Add egg yolk and cold water, mixing until the dough comes together. Do not overmix.
Step 4: Press the dough evenly into the tart pan and trim excess. Prick the base with a fork to prevent puffing.
Step 5: Bake the tart shell for 20–25 minutes or until golden brown. Remove from oven and allow to cool completely.
Step 6: For the custard, heat milk in a saucepan until just simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Step 7: Slowly pour hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Step 8: Remove from heat and stir in butter and vanilla extract. Let the custard cool slightly.
Step 9: Pour the custard into the cooled tart shell, smoothing the surface. Chill in the refrigerator for 1–2 hours until set.
Step 10: Arrange the fresh fruit on top of the custard in a decorative pattern.
Step 11: Warm apricot jam slightly and brush over the fruit to glaze and add shine. Serve immediately.

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How to Serve This Recipe

Serve the fruit tart chilled, sliced into wedges. It pairs well with whipped cream or a scoop of vanilla ice cream for extra indulgence. Perfect for brunches, afternoon tea, or dessert after a dinner party.

Recipe Tips

Tip: Blind bake the tart shell to prevent a soggy bottom.
Tip: Use seasonal fruits for the best flavor and color.
Tip: Chill custard thoroughly before adding fruits to prevent them from sinking.
Tip: Brush fruit lightly with jam for a glossy finish and added sweetness.

Variations

Chocolate Custard Tart: Replace vanilla custard with chocolate custard.
Tropical Fruit Tart: Use mango, pineapple, and passion fruit for a tropical twist.
Berry Medley Tart: Focus on blueberries, raspberries, and blackberries for a vibrant tart.
Almond Tart Base: Add almond flour to the tart shell for a nutty flavor.
Mini Tartlets: Make individual tartlets for a party or dessert platter.

Freezing and Storage

Storage: Store in the refrigerator in an airtight container for up to 2 days. Best enjoyed fresh for optimal fruit texture.

Freezing: Do not freeze the tart with fresh fruit. The tart shell and custard can be frozen separately for up to 1 month. Thaw in the refrigerator and add fresh fruit before serving.

Special Equipment Needed

• 9-inch tart pan with removable bottom
• Mixing bowls
• Whisk
• Saucepan
• Spatula
• Knife and cutting board for fruit
• Small saucepan or microwave-safe bowl for warming jam

Conclusion

Fruit Tart with Custard Filling is an elegant, colorful, and delicious dessert that combines a crisp pastry shell, creamy custard, and vibrant fresh fruits. Perfect for celebrations, brunch, or a refined dessert, this tart is visually stunning and bursting with flavor. With its balance of textures and freshness, it’s a must-try recipe that will impress both family and guests.

Fruit Tart with Custard Filling

Fruit Tart with Custard Filling is a stunning dessert that combines a crisp, buttery tart shell with a rich, creamy custard and a vibrant array of fresh fruits on top.

Author: Stella Parker Cuisine: European Course: Desserts

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Prep Time 30 mins Cook Time 20 mins Total Time 2 hrs 15 mins Difficulty: Beginner Servings: 8

Ingredients

Servings

For the Tart Shell:

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• ¼ cup granulated sugar
• 1 egg yolk
• 2 –3 tbsp cold water

For the Custard Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Fruit Topping:

• 1 cup strawberries, sliced
• 1 kiwi, peeled and sliced
• 1 cup blueberries
• 1 cup raspberries
• 1 –2 tbsp apricot jam or fruit glaze, for brushing

Instructions

1. Step 1: Preheat the oven to 180°C (350°F). Lightly grease a 9-inch tart pan.
2. Step 2: Prepare the tart shell by combining flour, sugar, and cubed butter in a bowl. Rub the butter into the flour mixture until it resembles coarse crumbs.
3. Step 3: Add egg yolk and cold water, mixing until the dough comes together. Do not overmix.
4. Step 4: Press the dough evenly into the tart pan and trim excess. Prick the base with a fork to prevent puffing.
5. Step 5: Bake the tart shell for 20–25 minutes or until golden brown. Remove from oven and allow to cool completely.
6. Step 6: For the custard, heat milk in a saucepan until just simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
7. Step 7: Slowly pour hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
8. Step 8: Remove from heat and stir in butter and vanilla extract. Let the custard cool slightly.
9. Step 9: Pour the custard into the cooled tart shell, smoothing the surface. Chill in the refrigerator for 1–2 hours until set.
10. Step 10: Arrange the fresh fruit on top of the custard in a decorative pattern.
11. Step 11: Warm apricot jam slightly and brush over the fruit to glaze and add shine. Serve immediately.

Keywords: Fruit Tart with Custard Filling