Fruit Tart with Vanilla Custard Recipe

Name: Fruit Tart with Vanilla Custard Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, cold and cubed; 1 large egg yolk; 1 teaspoon cold water; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 3 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon alcohol-free vanilla extract; Assorted fresh fruits (strawberries, blueberries, kiwi, raspberries, mandarins); 1/4 cup apricot jam (for glaze, optional)

Author: Tessa

Published: March 9, 2025

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Making a fruit tart with vanilla custard always brings a smile to my face, and I know it will to yours too! There’s something truly magical about transforming simple ingredients into a dessert that looks like it stepped right out of a fancy patisserie, yet tastes even better because you made it yourself. For years, this particular fruit tart has been my go-to for celebrations, potlucks, or just when I want to treat my family to something extraordinary. The combination of the crisp, buttery crust, the silky-smooth vanilla custard, and the vibrant, fresh fruits is simply irresistible. It’s a labor of love, yes, but every single bite makes you forget about the effort, replacing it with pure, unadulterated joy. I’ve perfected this recipe over countless batches, and I’m so excited to share all my secrets with you today.

Fruit tart with vanilla custard - detail 1

Why You’ll Love This Fruit Tart with Vanilla Custard

This fruit tart with vanilla custard isn’t just another dessert; it’s an experience! You’ll absolutely adore making and sharing this recipe because it’s:

Surprisingly approachable: Don’t let its elegant appearance fool you; it’s simpler than you think!
Incredibly delicious: The perfect harmony of sweet, creamy, and tart flavors.
Wonderfully versatile: Easily adapt the fruit toppings to suit any season or preference.
Stunningly beautiful: A true showstopper that impresses every time.

The Allure of a Fruit Tart with Vanilla Custard

The moment you slice into this fruit tart, you’re greeted with layers of texture and color. The crisp shortbread, the rich, smooth vanilla custard, and the burst of fresh, juicy fruit create a sensory symphony that’s pure delight. It’s a dessert that consistently brings oohs and aahs, making it a guaranteed crowd-pleaser for any gathering.

Essential Equipment for Your Fruit Tart

Having the right tools makes all the difference when crafting your fruit tart with vanilla custard. While you don’t need a professional kitchen, a few key pieces of equipment will ensure your success and make the process enjoyable. A 9-inch tart pan with a removable bottom is non-negotiable for that classic look and easy serving. You’ll also want a sturdy whisk for your creamy custard, a medium saucepan, and a couple of mixing bowls. These simple items are your best friends in achieving a perfect fruit tart!

Ingredients for a Perfect Fruit Tart with Vanilla Custard

Crafting a truly exceptional fruit tart with vanilla custard begins with selecting the right ingredients. Trust me, every single component plays a vital role in achieving that perfect balance of texture and flavor. I always opt for fresh, high-quality items because they genuinely shine through in the final product. You’ll notice I’m quite specific about things like butter temperature or egg yolks – that’s because those little details make a huge difference in the outcome of your delicious tart!

Crafting the Fruit Tart Crust

For your flaky, buttery crust, you’ll need 1½ cups of all-purpose flour, ½ cup of granulated sugar for just the right sweetness, and ¼ teaspoon of salt to balance it out. The star here is ½ cup (one stick) of unsalted butter, which absolutely must be cold and cubed for that perfect crumbly texture. Finally, one large egg yolk and 1 teaspoon of cold water will bring everything together to form the dough.

Ingredients for the Smooth Vanilla Custard

The luscious vanilla custard requires 2 cups of whole milk for richness, ½ cup of granulated sugar, and ¼ cup of cornstarch to achieve that silky-smooth consistency. You’ll also need 3 large egg yolks, 2 tablespoons of unsalted butter for flavor and creaminess, and 1 teaspoon of alcohol-free vanilla extract for that classic, comforting aroma. These ingredients combine to create a truly irresistible filling.

Fresh Fruit Toppings

To top your beautiful tart, gather an assortment of your favorite fresh fruits. I love using vibrant strawberries, juicy blueberries, tangy kiwi, sweet raspberries, and bright mandarins. If you want that gorgeous, glossy finish, you’ll also need ¼ cup of apricot jam for a simple glaze.

How to Make Your Fruit Tart with Vanilla Custard

Now for the fun part – putting it all together! Making this fruit tart with vanilla custard is a joyful process, and I’m going to walk you through each step with all my best tips. Don’t rush, enjoy the journey, and you’ll end up with a dessert that looks and tastes absolutely professional. We’ll start with the crust, move on to the creamy custard, and then finish with that beautiful fruit topping. Pay close attention to chilling times, as they’re crucial for the perfect texture.

Preparing the Fruit Tart Crust

First, let’s tackle that perfect shortbread crust. In a large bowl, whisk together your flour, granulated sugar, and salt. Now, add your cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. In a separate small bowl, whisk the egg yolk and cold water, then add this liquid to your flour mixture. Mix gently until a dough just comes together. The key here is not to overmix; overworking the dough develops gluten, which can make your crust tough. Once it forms a cohesive ball, press it evenly into your 9-inch tart pan with a removable bottom. Chill the crust for at least 30 minutes – this helps prevent shrinkage during baking. Preheat your oven to 375°F (190°C), prick the bottom of the chilled crust with a fork a few times, and bake for 15-20 minutes, or until it’s beautifully golden brown. Let it cool completely on a wire rack before moving on.

Creating the Creamy Vanilla Custard

While your crust cools, let’s make that dreamy vanilla custard. In a medium saucepan, combine the whole milk and half of the granulated sugar. Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer around the edges. In a separate, heatproof bowl, whisk together the remaining sugar, cornstarch, and the three large egg yolks until the mixture is smooth and pale yellow. This is where we temper the eggs: gradually whisk about half of the hot milk mixture into the egg yolk mixture, slowly bringing the temperature of the eggs up. This prevents them from scrambling when added to the hot milk. Now, pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, for about 3-5 minutes, until the custard visibly thickens and starts to bubble. Remove it from the heat immediately and stir in the unsalted butter and alcohol-free vanilla extract until smooth. Pour the hot custard into a shallow dish, and here’s a crucial tip: cover it with plastic wrap directly on the surface of the custard. This prevents a “skin” from forming. Chill the custard for at least 2 hours, or until it’s completely cold and set.

Assembling Your Fruit Tart

With your crust cooled and your vanilla custard perfectly chilled, it’s time for the grand finale – assembling your fruit tart! Gently spread the cold, creamy vanilla custard evenly into the cooled tart shell. Don’t be shy; get it right to the edges. Now comes the artistic part: arrange your assorted fresh fruits decoratively on top of the custard. I love to play with colors and textures here, creating concentric circles or beautiful patterns. Think strawberries, blueberries, kiwi, raspberries, and mandarins – whatever fresh bounty you have! If you’re using it, warm your apricot jam slightly (a quick microwave burst works wonders) and brush it gently over the fruit for a gorgeous, glossy finish. This not only makes the tart look stunning but also helps preserve the freshness of the fruit. Finally, chill your assembled fruit tart for at least another 30 minutes before serving. This allows everything to set properly and ensures each slice is picture-perfect.

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Tips for a Flawless Fruit Tart with Vanilla Custard

Achieving a truly flawless fruit tart with vanilla custard comes down to a few key details I’ve learned over the years. Always, always start with very cold butter for your crust; this creates those flaky pockets we all love. When mixing your dough, resist the urge to overmix – a light hand keeps the crust tender, never tough. And for that silky-smooth vanilla custard, make sure to cover it with plastic wrap directly on the surface while it chills. This simple trick prevents a rubbery skin from forming, ensuring every spoonful is pure bliss!

Fruit Tart with Vanilla Custard: Common Questions Answered

I get asked a lot of questions about making a fruit tart with vanilla custard, and I’m always happy to share my insights! Here are some of the most common ones that pop up, along with my best advice to help you achieve a stunning and delicious dessert every time. These tips will ensure your tart is as perfect as can be!

Can I make the fruit tart ahead of time?

Absolutely! You can bake the crust and make the vanilla custard up to two days in advance. Store them separately and assemble the fruit tart with vanilla custard just a few hours before serving for the freshest taste and appearance.

How do I prevent a soggy fruit tart crust?

The key to a crisp fruit tart crust is fully baking it until golden, and ensuring it’s completely cooled before adding the custard. Also, a thin layer of melted white chocolate brushed onto the cooled crust can act as a barrier against moisture from the custard.

What other fruits can I use for my fruit tart?

The beauty of a fruit tart with vanilla custard is its versatility! Feel free to use seasonal peaches, sliced mango, kiwi, or even gently roasted grapes. Just ensure they are well-drained and relatively firm to prevent excess moisture from making your tart soggy.

Estimated Nutritional Information for Your Fruit Tart

While I’m all about enjoying every delicious bite of this fruit tart with vanilla custard, I know some of you like to keep an eye on the numbers. Based on an 8-serving yield, each slice is an estimated 350 calories, with 20g fat, 40g carbohydrates, and 5g protein. Please remember, these are approximate values and can vary based on specific ingredient brands and portion sizes.

Share Your Fruit Tart with Vanilla Custard Creation!

There’s nothing I love more than seeing your beautiful creations! Once you’ve whipped up your own fruit tart with vanilla custard, please come back and tell me all about it in the comments below. Rate the recipe, share your favorite fruit combinations, and don’t forget to tag me on social media so I can swoon over your gorgeous dessert. Happy baking!