Fresh Fruit Tart Custard (Print)
Buttery pastry, velvety custard, and vibrant fruit create a stunning, crowd-pleasing French-inspired dessert.
# Ingredients:
→ Pastry Cream
01 -
360 ml whole milk
02 -
120 ml heavy cream
03 -
100 g granulated sugar, divided
04 -
Pinch of salt
05 -
24 g cornstarch
06 -
56 g unsalted butter, cold, cut into pieces
07 -
5 large egg yolks
08 -
2.5 ml vanilla extract
09 -
5 ml cognac (optional)
→ Tart Crust
10 -
30 ml heavy cream, cold
11 -
1 large egg
12 -
2.5 ml pure vanilla extract
13 -
170 g all-purpose flour
14 -
60 g confectioners’ sugar
15 -
1.25 ml salt
16 -
113 g unsalted butter, cold, cut into pieces
→ Fruit Topping
17 -
500–625 ml assorted fresh seasonal fruit (kiwi, strawberries, raspberries, blueberries, blackberries, peaches, mango, or mandarin oranges, drained if using canned)
18 -
60–120 ml apricot preserves, melted (optional)
# Steps:
01 -
In a medium saucepan over medium-high heat, combine whole milk, heavy cream, and half of the granulated sugar. Stir occasionally until the mixture comes to a simmer.
02 -
In a medium bowl, whisk together the remaining granulated sugar, salt, cornstarch, and egg yolks until pale and creamy.
03 -
Gradually pour about 120 ml of the hot milk mixture into the yolk mixture while whisking constantly to temper. Whisk until fully incorporated and smooth.
04 -
Return the tempered egg mixture to the saucepan. Cook over medium heat, whisking continuously, until the mixture thickens to a pudding-like consistency and bubbles appear, approximately 2 minutes.
05 -
Remove from heat. Whisk in cold butter, vanilla extract, and cognac (if using) until smooth and glossy. Transfer to a bowl, cover directly with plastic wrap, and chill until fully cold, about 2 hours.
06 -
In a small bowl, whisk together cold heavy cream, egg, and vanilla extract. Set aside.
07 -
In a food processor or mixing bowl, combine all-purpose flour, confectioners’ sugar, and salt. Pulse or whisk briefly to blend. Add cold butter and process or cut in until the mixture resembles coarse crumbs.
08 -
Add the cream mixture to the dry ingredients. Mix or pulse just until the dough comes together. Turn onto a lightly floured surface and press into a 2.5 cm thick disc.
09 -
Wrap dough disc in plastic wrap and refrigerate for a minimum of 1 hour, or up to 2 days.
10 -
On a lightly floured surface, roll the chilled dough into a circle slightly larger than a 23 cm tart pan. Gently lay dough into the pan and press into the edges and sides.
11 -
Trim excess dough by rolling a pin over the top edge. Patch any thin sections. Refrigerate the lined pan at least 10 minutes while preheating the oven.
12 -
Preheat oven to 204°C. Line crust with foil and fill with pie weights. Bake 10 minutes, then remove weights and foil. Prick base with fork, reduce oven to 177°C, and bake 5–6 minutes more until golden. Cool fully in pan.
13 -
Spread chilled pastry cream in the cooled tart shell. Arrange prepared fresh fruit decoratively over the surface.
14 -
Melt apricot preserves in short microwave bursts until smooth. Using a pastry brush, gently dab over fruit to create a glossy finish. Remove tart ring and serve.
# Notes:
01 -
Adjust dough consistency with incremental liquid additions if crumbly, or extra flour if too wet.
02 -
Unbaked dough can be kept refrigerated for up to 2 days or frozen, tightly wrapped, for up to 3 months.
03 -
For miniature tartlets, use this dough for six 10 cm pans and bake blind about 12 minutes.
04 -
Apricot preserves can be replaced with apple or orange preserves if preferred.