Fruit Tart Vanilla Custard (Print Version)
Buttery tart shell layered with creamy vanilla custard and an assortment of fresh fruits for a bright dessert.
# 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 teaspoon salt
05 - 1 large egg yolk
06 - 2–3 tablespoons cold water
→ For the Vanilla Custard
07 - 2 cups whole milk
08 - 1/2 cup granulated sugar
09 - 1 vanilla bean or 2 teaspoons pure vanilla extract
10 - 4 large egg yolks
11 - 1/4 cup cornstarch
12 - 2 tablespoons unsalted butter
→ For the Fruit Topping
13 - 1 1/2 cups mixed fresh fruit (strawberries, kiwi, blueberries, raspberries, mango)
14 - 2 tablespoons apricot jam
15 - 1 tablespoon water
# How-To:
01 - Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons 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 for 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 in a bowl until pale and thick. Gradually pour hot milk into yolk mixture, whisking constantly. Return mixture to saucepan over medium heat, whisking until thick and bubbling for 2–3 minutes. Remove from heat, stir in butter. If using vanilla extract, add now.
04 - Transfer custard to a bowl, cover with plastic wrap directly on surface, and chill until completely cooled.
05 - Spread cooled vanilla custard evenly over tart shell. Arrange fresh fruit decoratively on top.
06 - Warm apricot jam with 1 tablespoon water until liquefied. Brush over fruit for a glossy finish. Refrigerate 1 hour before serving.
# Expert Advice:
01 -
- The combination of buttery crisp crust and silky custard creates texture contrast that keeps people coming back for seconds
- You can customize the fruit topping based on what's in season or what catches your eye at the grocery store
02 -
- Never skip chilling the dough—it prevents the crust from shrinking dramatically in the oven
- When making custard, if you see even a single scramble of cooked egg, strain it immediately through a fine mesh sieve
03 -
- Room temperature ingredients are easier to work with when you're mixing the custard base
- A warm knife dipped in hot water will slice through the tart cleanly without dragging the custard