Fresh Fruit Tart with Custard Cream Recipe

A Fresh Fruit Tart with Custard Cream is the epitome of a dessert that’s equal parts beauty and flavor. Perfect for celebrations, family get-togethers, or simply treating yourself, this classic dessert combines a buttery crust, silky custard cream, and vibrant fresh fruit. It’s as versatile as it is delicious—easily customizable with your favorite fruits and flavors.

This blog will guide you through making a show-stopping fresh fruit tart, complete with step-by-step instructions, expert tips, and creative variations. Whether you’re a seasoned baker or a beginner, this recipe will inspire your inner pastry artist.

Ingredients for the Perfect Fresh Fruit Tart

Here’s what you’ll need to bring this fruit tart with custard to life. These ingredients are divided into three primary components: the tart crust, custard cream filling, and fruit topping.

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For the Tart Crust (Pâte Sablée):

• 1 1/4 cups (160g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar
• 1 egg yolk
• 1 tbsp cold water
• 1/4 tsp salt

For the Custard Cream Filling (Crème Pâtissière):

• 2 cups (500ml) whole milk
• 4 large egg yolks
• 1/3 cup (65g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1 tsp pure vanilla extract
• 2 tbsp unsalted butter

For the Fruit Topping:

• Your choice of fresh fruits (suggestions include strawberries, kiwi, blueberries, raspberries, or mango)
• 1/4 cup (60ml) apricot glaze or jam, warmed and strained for a glossy finish

Step-by-Step Instructions

1. Make the Tart Crust

1. Combine dry ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, and salt until evenly combined. This step ensures the flavors are distributed evenly throughout the crust.
2. Cut butter into dry ingredients: Add cold, cubed butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to gently mix the butter into the flour until the mixture resembles coarse crumbs, with pea-sized pieces of butter still visible. This creates a flaky, melt-in-your-mouth crust.
3. Add egg yolk and water: Stir in the egg yolk and cold water, a tablespoon at a time, mixing just until the dough comes together. Be careful not to overwork the dough, as this can make the crust tough. Form the dough into a flat disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 days). Chilling helps relax the gluten in the flour for a tender crust.
4. Shape and bake: Roll out the dough on a lightly floured surface into a circle about 1/8-inch thick. Gently transfer it to a 9-inch tart pan, pressing it into the edges without stretching. Trim any excess dough and prick the base with a fork to prevent puffing during baking. Blind bake by lining the crust with parchment paper and filling it with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes, then remove the weights and bake for an additional 10 minutes or until golden brown. Allow the crust to cool completely before filling.

2. Prepare the Custard Cream

1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it’s just about to simmer, with small bubbles forming around the edges. Do not let it boil, as this can affect the texture of the custard.
2. Mix egg yolks, sugar, and cornstarch: In a separate bowl, whisk the egg yolks with the sugar and cornstarch until smooth and pale yellow. The cornstarch acts as a thickener, giving the custard its creamy consistency.
3. Temper the eggs: Slowly pour the hot milk into the egg mixture, one ladle at a time, whisking constantly to prevent the eggs from scrambling. This gradual process ensures a smooth, lump-free custard.
4. Cook the custard: Return the tempered mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or silicone spatula. Cook until the custard thickens enough to coat the back of the spoon, about 5-7 minutes.
5. Add vanilla and butter: Remove the saucepan from the heat and stir in the vanilla extract and butter. The butter adds a silky richness to the custard. Strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps for a perfectly smooth texture. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 2 hours.

3. Assemble the Fresh Fruit Tart

1. Fill the crust: Once the crust is completely cool and the custard is chilled, spread the custard evenly into the tart shell using a spatula. Smooth the surface for an even base for the fruit topping.
2. Add the fruit topping: Prepare your fresh fruit by washing, drying, and slicing it as needed. Arrange the fruit in a decorative pattern on top of the custard. You can create concentric circles, clusters, or a more rustic look—get creative!
3. Glaze and finish: In a small saucepan, warm apricot jam with a tablespoon of water until it’s smooth and runny. Brush the warm glaze lightly over the fruit using a pastry brush. This adds a glossy finish and helps preserve the freshness of the fruit.

Tips and Tricks for the Best Fruit Tart

• Chill everything: Always keep your tart crust dough cold before and during the rolling process. This makes the dough easier to work with, prevents sticking, and helps it maintain its shape while baking. A cold dough ensures a flaky, crisp crust and reduces the risk of shrinking in the oven. If the dough starts to warm up, pop it back in the fridge for a few minutes before continuing.
• Strain the custard: For an ultra-smooth and velvety custard filling, always strain it through a fine mesh sieve after cooking. This step removes any lumps, overcooked bits, or egg solids, ensuring a silky consistency that feels luxurious in every bite. It may take a little extra effort, but the professional-level results are well worth it.
• Use fresh, seasonal fruit: The quality of the fruit can make or break your tart. Always choose fresh, ripe, and in-season fruits to enhance flavor, sweetness, and texture. Not only do seasonal fruits taste better, but they also elevate the tart’s visual appeal with vibrant colors and natural beauty. Take the time to wash, dry, and prep the fruit properly for the perfect finishing touch.
• Prevent a soggy crust: To keep your tart crust crisp and prevent it from becoming soggy, brush on a thin layer of melted white chocolate or a fruit glaze after baking and before adding the custard. This creates a moisture-resistant barrier that protects the crust from absorbing too much liquid. It not only improves texture but also adds a subtle layer of flavor to the finished tart.

Creative Variations to Try

Tropical Twist

Infuse a taste of the tropics by swapping traditional fruits for pineapple, mango, papaya, and passionfruit. Finish with a sprinkling of toasted coconut and a drizzle of lime glaze for a summery, exotic vibe.

Chocolate Lovers’ Delight

Take it up a notch with a layer of melted dark chocolate spread over the crust before adding the custard. Top with fresh fruit and drizzle more chocolate over the top for an indulgent treat.

Rustic Berry Tart

Keep it simple and elegant with a colorful mix of fresh berries like strawberries, blueberries, raspberries, and blackberries. Dust with powdered sugar or add a dollop of whipped cream for an extra touch of charm.

Bake It, Share It, Enjoy It!

There’s something special about a homemade fresh fruit tart—it’s as beautiful as it is delicious. The crisp, buttery crust, silky custard, and vibrant, juicy fruit create a dessert that’s both indulgent and refreshing. Whether you’re making it for a special celebration, a family gathering, or just to treat yourself, this fruit tart is guaranteed to impress.

Why not give it a try? Follow this recipe and don’t be afraid to make it your own with unique toppings and creative variations. Once you’ve crafted your masterpiece, share it with us using the hashtag #FreshFruitTart—we’d love to see your creations and hear your tips!

Happy baking, and enjoy every bite!