Fruit Tart with Vanilla Custard (Printer-friendly)
Crisp tart base paired with smooth vanilla custard and vibrant fresh fruits for an elegant dessert.
# What You Need:
→ Tart Shell
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2–3 tablespoons cold water
→ Vanilla Custard
07 - 2 cups whole milk
08 - 1/2 cup granulated sugar
09 - 1 vanilla bean, split and seeds scraped
10 - 4 large egg yolks
11 - 1/4 cup cornstarch
12 - 2 tablespoons unsalted butter
→ Fruit Topping
13 - 2 cups assorted fresh fruit
14 - 2 tablespoons apricot jam
15 - 1 tablespoon water
# How to Make It:
01 - Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse. Drizzle in cold water, 1 tablespoon at a time, until dough just comes together.
02 - Turn dough onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F. Roll dough to fit a 9-inch tart pan. Press into pan and trim excess. Prick base with a fork. Line with parchment and fill with pie weights or dried beans.
04 - Bake for 15 minutes. Remove weights and parchment; bake 10 more minutes until golden. Cool completely.
05 - Heat milk and vanilla bean in a saucepan until just simmering. Remove from heat.
06 - Whisk egg yolks, sugar, and cornstarch until smooth.
07 - Gradually whisk hot milk into egg mixture. Return to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling for 2–3 minutes. Remove from heat and stir in butter until smooth.
08 - Transfer to a bowl, cover with plastic wrap touching surface, and refrigerate until cool for at least 1 hour.
09 - Spread cooled custard evenly in tart shell. Arrange fresh fruit decoratively over custard.
10 - Warm apricot jam and water in a small saucepan until melted. Strain if needed. Brush glaze gently over fruit for shine.
11 - Refrigerate assembled tart for 1 hour before serving.
# Expert Tips:
01 -
- The contrast between that buttery, crisp shell and the silky vanilla custard is absolutely worth every minute of effort
- You get to play artist with the fruit arrangement, making each tart uniquely yours and utterly stunning
02 -
- If your custard develops lumps while cooking, press it through a fine-mesh sieve before chilling—it'll be perfectly smooth and no one will ever know
- The tart shell can be made a day ahead and kept at room temperature, wrapped tightly, which makes assembly feel practically effortless
03 -
- Work quickly when rolling out the dough—if it gets too warm and sticky, pop it back in the fridge for 15 minutes and try again
- Room temperature eggs whisk into the sugar mixture more smoothly, preventing those stubborn cornstarch lumps that can ruin a custard