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–+ servings
Fresh Fruit Tart

Irresistibly Fresh Fruit Tart with Creamy Custard Delight

Experience the elegance of a Fresh Fruit Tart, featuring a silky custard and seasonal fruits for a stunning dessert.
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Prep Time 1 hour
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Cream
  • 1 cups Whole Milk Can substitute with almond milk
  • 1/2 cups Heavy Cream Full-fat coconut cream works for non-dairy
  • 1/4 cups Sugar Coconut sugar is a less processed alternative
  • 1 pinch Salt Use sea salt for fresher taste
  • 3 tablespoons Cornstarch Arrowroot powder is gluten-free substitute
  • 4 tablespoons Butter Use non-dairy alternative if needed
  • 5 large Egg Yolks Flaxseed meal mixed with water can replace eggs
  • 1/2 teaspoon Vanilla Extract Vanilla bean paste can enhance flavor
  • 1 tablespoon Cognac Optional for depth of flavor
For the Tart Crust
  • 2 tablespoons Heavy Cream Use cold and extra for brushing
  • 1 large Egg Creates a tender texture
  • 1/2 teaspoon Pure Vanilla Extract Can substitute with other extracts
  • 1 1/3 cups All-Purpose Flour Essential for crust
  • 1/2 cups Confectioners’ Sugar Finely ground sugar for best results
  • 1/4 teaspoon Salt Essential for flavor balance
  • 1/2 cups Unsalted Butter Ensure it’s cold for flakiness
For Fruit Topping
  • 2-2 1/2 cups Assorted Seasonal Fruits Strawberries, kiwis, raspberries, blueberries, etc.
For Glaze (optional)
  • 1/4 cups Apricot Preserves Can substitute with apple jelly or red currant jelly

Equipment

  • saucepan
  • Medium bowl
  • Food processor
  • Tart Pan
  • Whisk
  • Pastry Brush

Method
 

Make the Pastry Cream
  1. In a saucepan, combine 1 1/2 cups whole milk, 1/2 cup heavy cream, and 1/4 cup sugar over medium heat, stirring until simmering.
  2. In a separate bowl, whisk together 1/4 cup sugar, a pinch of salt, 3 tablespoons cornstarch, and 5 egg yolks until smooth.
  3. Gradually incorporate warm milk into the yolk mixture, then return all to the saucepan, cooking until thickened.
  4. Remove from heat and stir in 4 tablespoons cold butter, 1/2 teaspoon vanilla extract, and optional cognac. Cover and chill.
Prepare Tart Crust
  1. In a medium bowl, whisk together 2 tablespoons cold heavy cream, 1 large egg, and 1/2 teaspoon pure vanilla extract until well combined.
  2. In a food processor, pulse together 1 1/3 cups all-purpose flour, 1/2 cup confectioners’ sugar, and 1/4 teaspoon salt until mixed.
  3. Add 1/2 cup cold unsalted butter and pulse until crumbly. Gradually pour in the cream mixture, processing until a dough forms.
  4. Wrap in plastic and refrigerate for 1 hour.
Bake the Crust
  1. Preheat oven to 400°F (204°C). Roll out the chilled dough to fit a greased 9-inch tart pan.
  2. Chill with pie weights for 10 minutes, then bake. Reduce oven to 350°F (177°C), remove weights, poke crust with a fork, and bake for an additional 5-6 minutes.
  3. Allow the crust to cool completely on a wire rack.
Assemble the Tart
  1. Once the pastry cream is chilled and the crust is cooled, spread the creamy custard evenly within the tart shell.
  2. Arrange 2 to 2 1/2 cups of assorted fresh seasonal fruits on top of the cream.
Glaze the Fruit (optional)
  1. Melt apricot preserves in a small saucepan over low heat until smooth.
  2. Using a pastry brush, gently apply the glaze over the arranged fruit.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 200IUVitamin C: 30mgCalcium: 120mgIron: 1mg

Notes

Chill your cream and assemble a day in advance, adding fruits just before serving for optimal freshness.

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