Fruit Tart with Vanilla Custard (Printable)
Crisp tart shell layered with smooth vanilla custard and bright fresh fruits, perfect for a refreshing dessert.
# What You'll Need:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1/4 tsp salt
05 - 1 large egg yolk
06 - 2–3 tbsp cold water
→ Vanilla Custard
07 - 2 cups whole milk
08 - 1/2 cup granulated sugar
09 - 1 vanilla bean or 2 tsp pure vanilla extract
10 - 4 large egg yolks
11 - 1/4 cup cornstarch
12 - 2 tbsp unsalted butter
→ Fruit Topping
13 - 1 1/2 cups mixed fresh fruit (strawberries, kiwi, blueberries, raspberries, mango)
14 - 2 tbsp apricot jam
15 - 1 tbsp water
# Directions:
01 - Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tbsp cold water, mixing gently until dough just comes together. Add more water if needed. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll dough out on a floured surface and press into a 9-inch tart pan. Trim edges. Prick base with a fork, line with parchment, and fill with pie weights or beans. Bake 15 minutes, remove weights and parchment, then bake 10 minutes more until golden. Cool completely.
03 - Heat milk and split vanilla bean (or extract) in a saucepan until just simmering. Whisk egg yolks, sugar, and cornstarch until pale and thick. Gradually pour hot milk into yolk mixture, whisking constantly. Return mixture to saucepan over medium heat, whisking until thick and bubbling for 2–3 minutes. Remove from heat, stir in butter. Transfer to a bowl, cover with plastic wrap directly on surface, and chill until cooled.
04 - Spread cooled vanilla custard evenly over tart shell. Arrange fresh fruit decoratively on top.
05 - Warm apricot jam with 1 tbsp water until liquefied. Brush over fruit for a glossy finish. Refrigerate 1 hour before serving.
# Expert Hints:
01 -
- The buttery crust shatters delicately against the smooth custard, creating the perfect texture contrast in every bite
- You can adapt the fruit topping to whatever looks brightest and most fragrant at the market
02 -
- Custard can go from perfectly thickened to scrambled eggs in seconds, so keep whisking and have an ice bath ready just in case you need to stop the cooking immediately
- The tart crust must be completely cooled before adding the custard, or the pastry will become soggy and sad
03 -
- Room temperature egg yolks incorporate more smoothly and help prevent curdling when you temper the hot milk into them
- A chilled baking sheet under your tart pan helps the bottom crust bake evenly without becoming soggy