Classic Fresh Fruit Custard Tart

Serves: 8 | Prep Time: 40 minutes | Chill Time: 2 hours | Bake Time: 25 minutes

Ingredients

For the Sweet Tart Crust (Pâte Sucrée)

• 1½ cups (190 g) all-purpose flour

• ½ cup (60 g) powdered sugar

• ¼ tsp salt

• ½ cup (115 g) unsalted butter, cold and cubed

• 1 large egg yolk

• 1 tsp vanilla extract

• 2–3 tbsp ice water (if needed)

For the Vanilla Pastry Cream

• 2 cups (480 ml) whole milk

• ½ cup (100 g) granulated sugar

• 4 large egg yolks

• ¼ cup (30 g) cornstarch

• 2 tbsp unsalted butter

• 2 tsp vanilla extract (or seeds from 1 vanilla bean)

• Pinch of salt

For the Fresh Fruit Topping

• 6–8 fresh strawberries, halved

• 1 kiwi, peeled and sliced

• ½ orange, segmented

• ½ cup blueberries

• ½ cup raspberries

• ½ cup blackberries

• Optional: sliced peaches, grapes, or mango

For the Apricot Glaze

• 3 tbsp apricot jam

• 1 tbsp water

• 1 tsp lemon juice

Instructions

Step 1 – Prepare the Tart Crust

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, whisk together the flour, powdered sugar, and salt.

3. Cut in the cold butter until the mixture resembles coarse crumbs.

4. Add the egg yolk and vanilla extract.

5. Mix until the dough comes together, adding ice water if necessary.

6. Form into a disk, wrap, and chill for 30 minutes.

7. Roll the dough into a 10-inch (25 cm) circle and press it into a 9-inch tart pan.

8. Trim the edges and prick the bottom with a fork.

9. Line with parchment paper and fill with pie weights.

10. Bake for 15 minutes.

11. Remove the weights and bake another 10 minutes, until lightly golden.

12. Let the crust cool completely.

Step 2 – Make the Vanilla Pastry Cream

1. Heat the milk in a saucepan until it begins to steam (do not boil).

2. In a bowl, whisk together:

   • Sugar

   • Egg yolks

   • Cornstarch

3. Slowly whisk the hot milk into the egg mixture.

4. Return everything to the saucepan.

5. Cook over medium heat, whisking constantly, until thick and smooth.

6. Remove from the heat.

7. Stir in the butter, vanilla, and a pinch of salt.

8. Transfer to a bowl, cover the surface with plastic wrap, and chill completely.

Step 3 – Assemble the Tart

1. Spoon the chilled pastry cream into the cooled tart shell.

2. Spread evenly with an offset spatula.

3. Arrange the fresh fruit in a decorative pattern:

   • Strawberries

   • Kiwi

   • Orange segments

   • Blueberries

   • Raspberries

   • Blackberries

Step 4 – Prepare the Glaze

1. In a small saucepan, combine:

   • Apricot jam

   • Water

   • Lemon juice

2. Heat gently until smooth.

3. Strain if desired for a glossy finish.

4. Brush lightly over all the fruit to give the tart a beautiful shine and help preserve freshness.

Step 5 – Chill

1. Refrigerate the assembled tart for 1–2 hours before serving.

2. Slice with a sharp knife cleaned between each cut for neat portions.

Chef's Tips

• Use cold butter to achieve a crisp, flaky tart shell.

• Allow the pastry cream to cool completely before filling the crust.

• Pat washed fruit dry to prevent excess moisture from softening the pastry.

• Brush the glaze while it is still warm for an even, glossy coating.

• Assemble the fruit shortly before serving for the freshest appearance.

Estimated Nutrition (Per Serving)

• Calories: ~360 kcal

• Protein: 6 g

• Fat: 18 g

• Carbohydrates: 45 g

• Fiber: 3 g

• Sugar: 25 g

• Sodium: 120 mg

Serving Suggestion

This Classic Fresh Fruit Custard Tart combines a crisp, buttery pâte sucrée crust with silky homemade vanilla pastry cream and an assortment of vibrant seasonal fruits. Finished with a delicate apricot glaze, it is an elegant dessert that's perfect for brunches, afternoon tea, birthdays, or summer gatherings. Serve chilled with freshly brewed coffee, Earl Grey tea, or a glass of sparkling wine for a refined and refreshing dessert experience.