Save
This tart brings together a crunchy buttery crust with creamy vanilla custard topped off with fresh, colorful fruits. It’s a refreshing and fancy treat that’s great for celebrations or any sweet finish.
The first time I whipped up this tart for a family get-together, it vanished fast. It’s a great mix of fancy and homey flavors.
Needed Ingredients
- Cold unsalted butter cut into cubes: gives the crust flakiness and richness
- Pinch of salt: boosts all the flavors and balances the sweetness
- Vanilla extract: adds warm, inviting flavor to the custard
- Whole milk: makes the custard creamy and smooth
- Granulated sugar: sweetens both the crust and custard gently
- Assorted fresh fruits like kiwis, peaches, strawberries, and blueberries: pick ripe yet firm fruits for best texture and flavor
- Cornstarch: helps the custard thicken without any lumps
- All-purpose flour: builds the sturdy tart shell base, fresh flour works best
- Large egg yolk: holds the dough together for a tender crust
Step-by-step Cooking Guide
- Get the Tart Shell Ready
- Mix flour, salt, and sugar evenly in a bowl. Use your fingers or a pastry cutter to blend in the cold butter until you get crumbly bits. Add the egg yolk and gently form the dough without overmixing.
- Shape the Dough
- Press the dough evenly into your tart pan tipping the edges up nicely. Use a fork to poke little holes in the bottom to stop bubbles.
- Bake the Crust
- Set your oven to 350°F (175°C). Bake the shell for about 20 minutes until it’s golden and crisp. Let it cool fully before adding the filling.
- Make the Custard Filling
- In a pot, whisk together milk, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring constantly until it thickens like pudding. Take it off the heat and mix in vanilla. Let it cool a bit.
- Put It All Together
- Pour the custard into the cooled tart shell. Arrange the fresh fruits on top any way you like, neat or casual.
- Chill Before Eating
- Pop the tart in the fridge for at least an hour. This helps the custard firm up and flavors come together nicely.
I really enjoy how the fresh fruit topping makes each tart look lively and fresh. Once I messed up the baking, but the bright berry topping totally saved it by catching everyone’s eye.
Smart Storage Advice
Cover the tart loosely with plastic wrap so the custard doesn’t dry out. Keep it in the fridge and eat within two days to stay fresh. Avoid freezing because it can mess with the texture of both custard and fruit.
Ingredient Switch-ups
Try almond extract instead of vanilla for a nutty note. Swap half the milk for cream if you want a richer custard. Spread a thin layer of apricot jam under the fruits to add shine and sweetness.
Great Serving Matches
Top it off with whipped cream or vanilla bean ice cream. A light green tea or bubbly rosé pairs beautifully with the fruity flavors. Try some soft nutty cheeses on the side for a fun contrast.
Have fun making this lovely fruit tart that adds both charm and great flavor to your table.
Frequently Asked Cooking Questions
- → What flour works best for the tart crust?
Using all-purpose flour helps you get a crust that's flaky and tender without feeling heavy.
- → How do I stop the custard from getting lumpy when cooking?
Keep whisking over medium heat until it thickens nicely so the custard stays smooth and lump-free.
- → Can I swap the fruit topping for something else?
Absolutely! Feel free to use berries, stone fruits, or tropical fruits—whatever you like best.
- → Why is chilling the tart important before serving?
It helps the custard firm up and the flavors come together, giving a refreshing texture.
- → How do I keep the crust crunchy after it's baked?
Make sure the shell cools down completely before you add the filling and avoid soggy toppings to keep it crisp.