Description
This fruit tart features a crisp shortbread crust filled with smooth vanilla custard and topped with an assortment of fresh fruits. It’s a colorful and delicious dessert perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- For the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg yolk and cold water. Add to the flour mixture and mix until a dough forms. Do not overmix.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill for 30 minutes.
- Preheat oven to 375°F (190°C). Prick the bottom of the crust with a fork. Bake for 15-20 minutes, or until golden brown. Let cool completely.
- For the vanilla custard: In a medium saucepan, whisk together the milk and half of the sugar. Heat over medium heat until simmering.
- In a separate bowl, whisk the remaining sugar, cornstarch, and egg yolks until smooth.
- Gradually whisk about half of the hot milk mixture into the egg yolk mixture to temper it.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the custard thickens and bubbles.
- Remove from heat and stir in the butter and alcohol-free vanilla extract.
- Pour the custard into a shallow dish, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill for at least 2 hours, or until cold and set.
- To assemble: Spread the chilled vanilla custard evenly into the cooled tart shell.
- Arrange the fresh fruits decoratively on top of the custard.
- If using, warm the apricot jam slightly and brush over the fruit for a glossy finish.
- Chill the tart for at least 30 minutes before serving.
Notes
- Ensure your butter is very cold for a flaky crust.
- Do not overmix the crust dough to keep it tender.
- Cover the custard with plastic wrap directly on the surface to prevent a skin from forming.
- Use a variety of colorful fruits for a visually appealing tart.
- The tart is best served the day it is assembled.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg