Fruit Tart Vanilla Custard (Printable Version)
Buttery tart shell, smooth vanilla custard, and colorful fresh fruit create a delightful French dessert.
# What You’ll Need:
→ Tart Shell
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered 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, split and seeds scraped (or 2 tsp pure vanilla extract)
10 - 4 large egg yolks
11 - 1/4 cup cornstarch
12 - 2 tbsp unsalted butter
→ Fruit Topping
13 - 2 cups assorted fresh fruit (strawberries, blueberries, kiwi, raspberries, peaches)
14 - 2 tbsp apricot jam
15 - 1 tbsp water
# Directions:
01 - Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse. Drizzle in cold water, 1 tablespoon at a time, until dough just comes together.
02 - Turn dough onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F. Roll dough to fit a 9-inch tart pan. Press into pan and trim excess. Prick base with a fork.
04 - Line with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment; bake 10 more minutes until golden. Cool completely.
05 - Heat milk and vanilla bean (or extract) in a saucepan until just simmering. Remove from heat.
06 - Whisk egg yolks, sugar, and cornstarch in a bowl until smooth.
07 - Gradually whisk hot milk into egg mixture. Return to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling (2-3 minutes). Remove from heat and stir in butter until smooth.
08 - Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until cool (at least 1 hour).
09 - Spread cooled custard evenly in tart shell. Arrange fresh fruit decoratively over custard.
10 - Warm apricot jam and water in a small saucepan until melted. Strain if needed. Brush glaze gently over fruit for shine.
11 - Refrigerate assembled tart for 1 hour before serving for best results.
# Top Tips:
01 -
- The vanilla custard is impossibly creamy and comes together faster than youd expect
- You can customize the fruit topping based on whats seasonal or what looks beautiful at the market
02 -
- Room temperature butter will make your dough tough and impossible to work with
- Never skip chilling the dough or it will shrink in the oven
03 -
- Add a tablespoon of liqueur like Grand Marnier to the apricot glaze for an adult twist
- Sprinkle the fruit with a little extra powdered sugar right before serving for snowy elegance