Fruit Tart Vanilla Custard (Printable Version)
Crisp buttery tart filled with silky vanilla custard and topped with fresh, vibrant seasonal fruits.
# 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 (Crème Pâtissière)
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 tablespoons cold water, mixing gently until dough just comes together. Add additional water only if needed to form dough.
02 - Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm.
03 - Preheat oven to 350°F. Prepare a 9-inch tart pan by lightly greasing if necessary.
04 - Roll chilled dough on a floured surface and press into the tart pan. Trim edges evenly.
05 - 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.
06 - In a saucepan, heat whole milk with split vanilla bean (or extract) until just simmering.
07 - Whisk egg yolks, sugar, and cornstarch in a bowl until pale and thickened.
08 - 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.
09 - 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 - Spread cooled vanilla custard evenly over the completely cooled tart shell.
11 - Arrange mixed fresh fruit decoratively over the custard in a pattern of your choice.
12 - Warm apricot jam with 1 tablespoon water in a small saucepan or microwave until liquefied.
13 - Brush warm apricot glaze over fruit for a glossy, professional finish. Refrigerate assembled tart for at least 1 hour before serving to set.
# Top Tips:
01 -
- The custard is impossibly silky and tastes like something from a Parisian bakery
- You can swap the fruit topping based on whatever looks best at the market
02 -
- Custard can scorch instantly so whisk constantly and never walk away
- The plastic wrap trick prevents a skin from forming on your custard while it chills
03 -
- Room temperature ingredients mix more smoothly into your custard base
- The apricot jam glaze is optional but makes such a difference in presentation