Fruit Tart Vanilla Custard (Print Version)

Buttery tart shell filled with smooth vanilla custard and vibrant fresh fruit, chilled to perfection.

# 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 tsp salt
05 - 1 large egg yolk
06 - 2–3 tbsp cold water

→ Vanilla Custard

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

→ Fruit Topping

13 - 2 cups assorted fresh fruit (strawberries, blueberries, kiwi, raspberries, peaches, etc.)
14 - 2 tbsp apricot jam
15 - 1 tbsp water

# How-To:

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. Bake for 15 minutes. Remove weights and parchment; bake 10 more minutes until golden. Cool completely.
04 - Heat milk and vanilla bean (or extract) in a saucepan until just simmering. Remove from heat. Meanwhile, whisk egg yolks, sugar, and cornstarch until smooth.
05 - 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.
06 - Transfer custard to a bowl, cover with plastic wrap touching the surface, and refrigerate until cool, at least 1 hour.
07 - Spread cooled custard evenly in tart shell. Arrange fresh fruit decoratively over custard.
08 - Warm apricot jam and water in a small saucepan until melted. Strain if needed. Brush glaze gently over fruit for shine. Refrigerate assembled tart for 1 hour before serving.

# Expert Advice:

01 -
  • The contrast between that shatteringly crisp shell and the dreamiest vanilla custard youll ever taste is absolutely worth every minute
  • People will assume you spent days making this but the assembly is actually so forgiving you can chat while you work
02 -
  • If your tart shell shrinks dramatically during baking you probably didnt let it rest long enough or stretched it too much when fitting it into the pan
  • The custard can look frighteningly lumpy when you first start cooking it but keep whisking and it will transform into something perfectly smooth
  • Room temperature eggs incorporate much more easily into the custard base reducing your risk of ending up with scrambled eggs
03 -
  • Freeze your butter for 15 minutes before making the dough and grate it on the large holes of a box grater for foolproof incorporation
  • Use a kitchen scale if you have one because flour measured by volume can vary wildly and affect your crust texture

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