Fresh Fruit Tart Custard (Print-Friendly Format)
Sweet pastry crust, smooth vanilla custard, and colorful fruit create an elegant French-inspired dessert centerpiece.
# Required Ingredients:
→ Pastry Cream
01 -
360 ml whole milk
02 -
120 ml heavy cream
03 -
100 g granulated sugar, divided
04 -
Pinch of salt
05 -
24 g cornstarch
06 -
56 g unsalted butter, cold, cut into pieces
07 -
5 large egg yolks
08 -
2.5 ml vanilla extract
09 -
5 ml cognac (optional)
→ Tart Crust
10 -
30 ml heavy cream, cold
11 -
1 large egg
12 -
2.5 ml pure vanilla extract
13 -
170 g all-purpose flour
14 -
60 g confectioners’ sugar
15 -
1.25 ml salt
16 -
113 g unsalted butter, cold, cut into pieces
→ Fruit Topping
17 -
500–625 ml assorted fresh seasonal fruit (such as kiwi, strawberries, raspberries, blueberries, blackberries, peaches, mango, or mandarin oranges, drained if using canned)
18 -
60–120 ml apricot preserves, melted (optional)
# How to Make It:
01 -
In a medium saucepan over medium-high heat, combine whole milk, heavy cream, and half the granulated sugar. Stir occasionally until the mixture reaches a simmer.
02 -
In a medium bowl, whisk together the remaining granulated sugar, salt, cornstarch, and egg yolks until the mixture is pale and creamy.
03 -
Slowly pour approximately 120 ml of the hot milk mixture into the yolk mixture while whisking continuously to temper. Whisk until smooth and fully incorporated.
04 -
Return the tempered egg mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened to a pudding-like consistency and a few bubbles appear, about 2 minutes.
05 -
Remove from heat. Whisk in the cold butter, vanilla extract, and cognac (if using) until smooth and glossy. Transfer to a bowl, cover directly with plastic wrap, and chill until cold, approximately 2 hours.
06 -
In a small bowl, whisk together cold heavy cream, egg, and vanilla extract. Set aside.
07 -
In a food processor or bowl, combine all-purpose flour, confectioners’ sugar, and salt. Pulse or whisk to combine. Add the cold butter and process or cut in until the mixture resembles pea-sized crumbs.
08 -
Add the heavy cream mixture to the dry ingredients. Mix or process just until dough comes together. Turn out onto a lightly floured surface and press into a 2.5 cm thick disc.
09 -
Wrap the disc in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
10 -
On a lightly floured surface, roll out the chilled dough into a circle slightly larger than a 23 cm tart pan. Ease dough into the pan, pressing gently into the corners and sides.
11 -
Remove excess dough by rolling a pin over the top edge. Patch any thin areas with excess. Return the pan to the refrigerator for at least 10 minutes while preheating the oven.
12 -
Preheat oven to 204°C. Line crust with foil and fill with pie weights. Bake for 10 minutes, then remove foil and weights. Prick the base with a fork, reduce heat to 177°C, and bake 5–6 minutes more until golden. Cool the crust completely.
13 -
Spread chilled pastry cream evenly into cooled tart shell. Arrange prepared assorted fruit decoratively on top.
14 -
Melt apricot preserves in a bowl in short microwave bursts until smooth. Gently dab over fruit with a pastry brush to achieve a glossy shine. Remove tart ring and present.
# Additional Information:
01 -
If dough is too crumbly, add 2–3 ml of liquid at a time; if too wet, incorporate a small amount of flour gradually.
02 -
Unbaked dough can be refrigerated for up to 2 days or frozen, tightly wrapped, for up to 3 months.
03 -
For mini tarts, this crust recipe yields approximately six 10 cm tartlets, bake blind for about 12 minutes.
04 -
Apricot preserves may be substituted with apple or orange preserves.