Fruit Tart with Vanilla Custard (Printer-friendly)

A crisp tart shell topped with smooth vanilla custard and fresh mixed fruits for a refreshing finish.

# What You Need:

→ For the Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1/4 tsp salt
05 - 1 large egg yolk
06 - 2-3 tbsp cold water

→ For the Vanilla Custard

07 - 2 cups whole milk
08 - 1/2 cup granulated sugar
09 - 1 vanilla bean or 2 tsp pure vanilla extract
10 - 4 large egg yolks
11 - 1/4 cup cornstarch
12 - 2 tbsp unsalted butter

→ For the Fruit Topping

13 - 1 1/2 cups mixed fresh fruit (strawberries, kiwi, blueberries, raspberries, mango)
14 - 2 tbsp apricot jam
15 - 1 tbsp water

# How to Make It:

01 - Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tbsp cold water, mixing gently until dough just comes together. Add more water if needed. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll dough out on a floured surface and press into a 9-inch tart pan. Trim edges. Prick base with a fork, line with parchment, and fill with pie weights or beans. Bake 15 minutes, remove weights and parchment, then bake 10 minutes more until golden. Cool completely.
03 - Heat milk and split vanilla bean (or extract) in a saucepan until just simmering. Whisk egg yolks, sugar, and cornstarch until pale and thick. Gradually pour hot milk into yolk mixture, whisking constantly. Return to saucepan over medium heat, whisking until thick and bubbling for 2-3 minutes. Remove from heat, stir in butter. Transfer to a bowl, cover with plastic wrap directly on surface, and chill until cooled.
04 - Spread cooled vanilla custard evenly over tart shell. Arrange fresh fruit decoratively on top.
05 - Warm apricot jam with 1 tbsp water until liquefied. Brush over fruit for a glossy finish. Refrigerate 1 hour before serving.

# Expert Tips:

01 -
  • The contrast between that buttery, snap crisp crust and the silkiest vanilla custard youll ever taste
  • It looks like something from a French patisserie window but comes together with honest ingredients and simple technique
02 -
  • The custard thickens dramatically in the last 30 seconds of cooking, so dont walk away or youll end up with scrambled eggs
  • Letting the tart shell cool completely before filling prevents the custard from weeping and becoming soggy
03 -
  • Room temperature egg yolks incorporate more smoothly into the warm milk, reducing the risk of scrambling
  • Weighing your ingredients for the crust ensures consistent results every single time

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