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Fruit Tart Vanilla Custard

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By Vanessa Cole • February 5th, 2026
A close-up of a vibrant Fruit Tart with Vanilla Custard, showing smooth yellow custard beneath glossy fresh berries and sliced kiwi in a golden, crumbly tart shell. Save to Pinterest
A close-up of a vibrant Fruit Tart with Vanilla Custard, showing smooth yellow custard beneath glossy fresh berries and sliced kiwi in a golden, crumbly tart shell. | flavorforgeblog.com

This French-inspired tart combines a tender, buttery crust with smooth vanilla custard made from real vanilla bean and fresh cream. After chilling, it's crowned with a colorful mix of seasonal fruits like strawberries, kiwi, and berries, glazed with apricot jam for a shiny finish. Ideal for medium-level baking, this dessert balances textures and flavors, offering a refreshing and elegant option for any occasion.

The first time I made a fruit tart was during a weekend when I had too many strawberries from the farmers market and nothing to do with them. Something about the precision of French pastry intimidated me until I realized tarts are just fancy containers for whatever fresh fruit you have on hand.

I brought this tart to a dinner party last summer and watched my friend close her eyes after the first bite, completely silent for ten seconds. That moment sold me forever on the magic of custard meeting fresh fruit.

Ingredients

  • All-purpose flour: The foundation of your tart shell, measured carefully for the right texture
  • Unsalted butter: Keep this ice cold to create those flaky layers that make pastry so wonderful
  • Granulated sugar: Sweetens both the crust and custard without overpowering the fruit
  • Salt: Just enough to balance the sweetness and bring out the vanilla
  • Egg yolks: The secret to rich, golden custard that sets perfectly
  • Cornstarch: Thickens the custard into that silky, spreadable consistency
  • Whole milk: Creates a creamy base for the custard
  • Vanilla bean: Worth every penny for those tiny aromatic specks throughout the custard
  • Fresh seasonal fruit: The star of the show, so choose what looks most vibrant
  • Apricot jam: Creates that professional glossy finish on your fruit arrangement

Instructions

Make the tart shell:
Cut cold butter into your flour mixture until it looks like coarse crumbs, then add egg yolk and just enough water to bring it together. Chill the dough for 30 minutes before rolling.
Blind bake the crust:
Press dough into your tart pan, prick the bottom with a fork, and line with parchment and pie weights. Bake at 350°F until golden and completely cooled.
Prepare the custard base:
Heat milk with a split vanilla bean until just simmering while whisking yolks, sugar, and cornstarch until pale and thick.
Temper and thicken:
Slowly whisk hot milk into egg mixture, return to the stove, and cook until bubbling and thickened. Stir in butter and chill with plastic directly on the surface.
Arrange and glaze:
Spread custard in the cooled shell, artfully arrange fresh fruit on top, and brush with warmed apricot jam for that bakery shine.
The finished Fruit Tart with Vanilla Custard presents a crisp pastry base, creamy vanilla filling, and jewel-like strawberries, blueberries, and kiwi arranged in an elegant pattern. Save to Pinterest
The finished Fruit Tart with Vanilla Custard presents a crisp pastry base, creamy vanilla filling, and jewel-like strawberries, blueberries, and kiwi arranged in an elegant pattern. | flavorforgeblog.com

My daughter helped arrange the fruit on this one and insisted on making a perfect pattern of raspberries around the edge. It looked so beautiful I almost did not want to cut into it.

Timing Is Everything

The crust needs to be completely cool before adding custard, and the custard needs to be completely cool before adding fruit. I learned this the hard way when I rushed once and ended up with a melty, sad looking tart.

Fruit Selection

Choose fruits that will not turn brown quickly and that hold their shape well. Berries, kiwi, and mango are my go to choices because they stay vibrant even after sitting for a few hours.

Make Ahead Magic

You can bake the crust and make the custard a day ahead, but only assemble the tart a few hours before serving. This keeps everything crisp and fresh.

  • Brush the baked crust with melted white chocolate for extra moisture protection
  • Let the tart sit at room temperature for 15 minutes before serving
  • Use the best vanilla you can find since it is the primary flavor
Golden-brown tart crust holds a luscious Fruit Tart with Vanilla Custard, topped with a colorful medley of seasonal fruits brushed with a shiny apricot glaze. Save to Pinterest
Golden-brown tart crust holds a luscious Fruit Tart with Vanilla Custard, topped with a colorful medley of seasonal fruits brushed with a shiny apricot glaze. | flavorforgeblog.com

This tart has become my go to for summer gatherings because it feels elegant but is actually quite straightforward to put together. There is something deeply satisfying about serving something so beautiful and homemade.

Frequently Asked Questions

Use cold butter cut into flour until crumbly, avoid overmixing, and chill the dough well before baking to ensure flakiness and crispness.

Either split vanilla bean or pure vanilla extract can be used to infuse the custard with rich aroma during heating.

Gradually pour hot milk into the egg mixture while whisking constantly, then cook gently until thickened for a silky texture.

Yes, seasonal fresh fruits like berries, kiwi, and mango can be mixed and matched to suit taste and availability.

Brush fresh fruits with warm apricot jam diluted with water to create a shiny glaze that also adds subtle sweetness.

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A close-up of a vibrant Fruit Tart with Vanilla Custard, showing smooth yellow custard beneath glossy fresh berries and sliced kiwi in a golden, crumbly tart shell.
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Fruit Tart Vanilla Custard

Crisp buttery tart filled with silky vanilla custard and topped with fresh, vibrant seasonal fruits.

Prep 30m
Cook 30m
Total 60m
Servings 8
Difficulty Medium

Ingredients

Tart Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 large egg yolk
  • 2-3 tbsp cold water

Vanilla Custard (Crème Pâtissière)

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 vanilla bean or 2 tsp pure vanilla extract
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tbsp unsalted butter

Fruit Topping

  • 1 1/2 cups mixed fresh fruit (strawberries, kiwi, blueberries, raspberries, mango)
  • 2 tbsp apricot jam
  • 1 tbsp water

Instructions

1
Prepare Tart Crust Dough: Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water, mixing gently until dough just comes together. Add additional water only if needed to form dough.
2
Chill Dough: Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm.
3
Preheat Oven and Prepare Pan: Preheat oven to 350°F. Prepare a 9-inch tart pan by lightly greasing if necessary.
4
Roll and Line Tart Pan: Roll chilled dough on a floured surface and press into the tart pan. Trim edges evenly.
5
Blind Bake Tart Shell: Prick base with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then continue baking 10 minutes until golden brown. Cool completely.
6
Heat Milk with Vanilla: In a saucepan, heat whole milk with split vanilla bean (or extract) until just simmering.
7
Prepare Egg Yolk Mixture: Whisk egg yolks, sugar, and cornstarch in a bowl until pale and thickened.
8
Temper and Cook Custard: Gradually pour hot milk into yolk mixture while whisking constantly. Return mixture to saucepan over medium heat, whisking continuously until thickened and bubbling, about 2-3 minutes.
9
Finish and Chill Custard: Remove from heat, stir in butter and vanilla extract if using. Transfer to a bowl, cover with plastic wrap directly on surface to prevent skin, and refrigerate until completely cooled.
10
Assemble Tart: Spread cooled vanilla custard evenly over the completely cooled tart shell.
11
Arrange Fresh Fruit: Arrange mixed fresh fruit decoratively over the custard in a pattern of your choice.
12
Create Glaze: Warm apricot jam with 1 tablespoon water in a small saucepan or microwave until liquefied.
13
Glaze and Finish: Brush warm apricot glaze over fruit for a glossy, professional finish. Refrigerate assembled tart for at least 1 hour before serving to set.
Additional Information

Equipment Needed

  • 9-inch tart pan with removable bottom
  • Mixing bowls (various sizes)
  • Medium saucepan
  • Wire whisk
  • Rolling pin
  • Pastry brush
  • Plastic wrap
  • Parchment paper
  • Pie weights or dried beans

Nutrition (Per Serving)

Calories 315
Protein 6g
Carbs 41g
Fat 15g

Allergy Information

  • Contains wheat (gluten)
  • Contains eggs
  • Contains milk and dairy (butter)
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Vanessa Cole

Home cook sharing tasty, approachable recipes and kitchen wisdom for busy food lovers.