Create a decadent dessert that combines sweet fruit with creamy custard and the perfect pastry shell.
There are times when an occasion calls for a quick and simple dessert. But there are other occasions when it’s appropriate to go all out and prepare a fancy and elaborate dessert. This recipe for fruit tart is definitely the latter. It’s definitely not something that you can whip up in a few short minutes. It requires making both a pastry crust and a delicious custard filling to go along with your favorite types of fruit. But if you put in the time and effort, your fruit tart is going to look and taste amazing. It’s the perfect dessert for a special occasion, especially if you want to show off some of your culinary skills.
Of course, in addition to looking nice, fruit tart is going to taste great too. All three parts of it—the crust, the custard, and the fruit—blend together perfectly for the ideal combination of taste and texture. It starts with the crust, which is as delicious as a cookie. Next comes the custard filling, which is rich and creamy without being too overpowering. Finally, there is the fruit, which provides a touch of sweetness. Naturally, you’re free to choose whatever fruits you prefer or whatever fresh fruits are in season. More often than not, whatever fruits you choose will be just fine.
Is Fruit Tart Healthy?
One reason it’s best to save fruit tart for a special occasion is that it’s not the healthiest dessert. The recipe includes a lot of sugar, butter, milk, and cream, which makes it high in fat and calories. The sugar content, in particular, is something to think about for those who are on a strict diet. The silver lining is that you will get some vitamins, minerals and antioxidants from the fruit. But this one is definitely a dessert that should be enjoyed in moderation and on days when you aren’t so strict when it comes to counting calories.
Selecting Your Fruits
It’s always best to choose fresh fruit over frozen fruit for this recipe. Also, don’t forget the aesthetic part of fruit tart. This means choosing fruits of different colors and textures that are going to complement one another and look good next to each other on top of the tart.
Tropical and colorful fruits like mangoes and kiwis tend to work great with a fruit tart. However, a mixture of different types of berries like blueberries, blackberries, and strawberries can work too, if those are the fresh fruits in season. Of course, there’s nothing wrong with experimenting with different fruits each time if you end up making fruit tart again and again.
How to make ahead and store
For convenience, you can make the custard filling up to 2 days in advance and chill it in the fridge. The crust can be made 1 day ahead of time and stored at room temperature. Once assembled, this tart is best eaten immediately.
Serving Suggestions
Personally, I love to serve fruit tart with a dessert wine or after-dinner cocktail. But you might also like serving it with either a Healthy Milkshake or a Healthy Smoothie. Either way, you can pick out a flavor that will complement the fruit used in the tart. If you prefer a hot beverage, I would recommend a Hot Toddy Cocktail or perhaps a Vegan Hot Chocolate.
Ingredients
For the Filling
- 1/2 cup whole milk
- 2/3 cup heavy cream
- 5 tablespoons granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 1/2 tablespoons unsalted butter softened
- 1 teaspoon vanilla bean paste
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 pinches salt
- 1/2 cup unsalted butter cold and cubed
- 1 large egg beaten
- 1/4 teaspoon almond extract
For the Topping
- 3 cups assorted fresh fruit berries, kiwi, mango
- 3 tablespoons apricot jam optional for glazing
Instructions
- In a saucepan, combine milk, heavy cream, and granulated sugar. Heat over medium until the sugar dissolves and mixture simmers.
- In a bowl, whisk egg yolks. Gradually whisk in some of the hot milk mixture to temper the yolks. Return everything to the saucepan.
- Add cornstarch to the saucepan and cook over medium heat, whisking constantly until thickened. Remove from heat, stir in 1 1/2 tablespoons butter and the vanilla bean paste. Chill in the fridge.
- Pulse flour, powdered sugar, and salt in a food processor. Add 1/2 cup cubed butter and pulse until crumbly. Add beaten egg and almond extract; pulse until dough forms.
- Press dough into an 9-inch tart pan, chill for 30 minutes, then line with parchment and fill with pie weights. Bake at 375°F until golden, about 20-25 minutes.
- Remove pastry cream from refrigerator. If it is too thick to spread, you can add a splash of milk to loosen it and make it more spreadable.
- Spread pastry cream into cooled crust. Arrange fresh fruit on top. Optionally, glaze with warmed apricot jam by brushing it over the fruit.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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