This Fruit Tart is a celebration of vibrant flavors and luscious textures, perfect for any occasion. With a buttery, crumbly crust, velvety custard filling, and a colorful array of fresh fruits, every bite is a delightful balance of sweet and tangy. The 45-minute prep time is well worth it for a dessert that’s as stunning as it is delicious.
After just 35 minutes of baking and a 3-hour chill, you’ll have a showstopper that’s both refreshing and indulgent. Each slice offers a symphony of creamy, crisp, and juicy elements, making it a treat that’s as satisfying to eat as it is to admire. Perfect for sharing, this tart is sure to impress!
Ingredients for a Delicious Fruit Tart
- Pastry Cream:
- ½ cup (118 ml) whole milk
- ⅔ cup (158 ml) heavy cream
- ¼ cup (50 g) + 2 Tablespoons granulated sugar, divided
- ¼ teaspoon salt
- 3 large egg yolks (room temperature)
- 2 Tablespoons cornstarch
- 2 Tablespoons unsalted butter (softened and cut into 4 pieces)
- ½ teaspoon vanilla extract
- Tart Crust:
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (65 g) powdered sugar
- ¼ teaspoon salt
- 8 Tablespoons (113 g) unsalted butter (very cold and cut into 8 pieces)
- 1 large egg (cold preferred)
- ½ teaspoon vanilla extract
- For Assembly:
- ¼ cup (45 g) semisweet chocolate chips (melted; may substitute milk, dark, or white chocolate)
- 3 cups fruit of your choice (e.g., strawberries, blueberries, raspberries, kiwis, blackberries, mandarin slices)
- 2 Tablespoons apple jelly (optional, for glaze)
- 1 teaspoon water (optional, for glaze)
Step-by-Step Instructions for the Perfect Fruit Tart
- Prepare the Pastry Cream:
- In a saucepan, combine milk, cream, ¼ cup sugar, and salt. Heat over medium heat, stirring constantly, until sugar dissolves and mixture simmers. Remove from heat and let cool for 10 minutes.
- In a bowl, whisk egg yolks and remaining 2 Tablespoons sugar for 15 seconds. Add cornstarch and whisk until slightly thickened (30 seconds).
- Slowly drizzle ⅓ cup of the cooled cream mixture into the egg mixture, whisking constantly. Gradually add the remaining cream mixture, whisking until combined.
- Pour the mixture back into the saucepan and cook over medium heat, whisking frequently, until thickened to a pudding-like consistency. Remove from heat immediately.
- Strain the mixture into a bowl. Add butter, one piece at a time, whisking until fully combined. Stir in vanilla extract.
- Let cool for 20 minutes, then cover with parchment or plastic wrap directly on the surface. Refrigerate for 2-4 hours.
- Make the Tart Crust:
- In a food processor, combine flour, powdered sugar, and salt. Add cold butter pieces and pulse until the mixture resembles coarse crumbs (about 10 pulses).
- Whisk egg and vanilla extract in a small bowl, then drizzle over the flour mixture. Pulse until the dough clings together (about 15 one-second pulses).
- Form the dough into a disc, wrap in plastic wrap, and chill for 1 hour.
- Roll the dough into a 10-11” disc and press into a 9” tart pan. Prick the crust with a fork, line with parchment paper, and fill with pie weights or dry beans. Freeze for 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the crust for 20 minutes, remove the parchment and weights, and bake for another 5 minutes until golden brown. Let cool.
- Assemble the Tart:
- Spread or brush a thin layer of melted chocolate over the cooled tart crust. Refrigerate for 10 minutes to harden.
- Spread the chilled pastry cream evenly in the crust. Arrange your choice of fruit on top.
- Optional: Melt apple jelly and water together for 10-20 seconds. Brush over the fruit for a glossy glaze. Serve and enjoy!
Quick Fruit Tart Variations to Try
Switch up the flavors by using different types of milk, such as almond or oat milk, for a dairy-free pastry cream. For a richer taste, substitute the heavy cream with coconut cream. Experiment with various fruits like mango slices, pomegranate arils, or thinly sliced peaches for a seasonal twist.
Make Ahead and Storage Tips
You can prepare the pastry cream and tart crust up to two days in advance. Store the pastry cream in an airtight container in the fridge and keep the crust tightly wrapped in plastic wrap. Once assembled, the tart is best enjoyed the same day, but it can be refrigerated for up to 24 hours. Avoid freezing, as the pastry cream may lose its texture.
Perfect Pairing: Serving Suggestions
Serve your fruit tart with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. Pair it with a cup of earl grey tea or a glass of sparkling wine for an elegant dessert experience. For a casual treat, simply enjoy it on its own with a cup of coffee.
Time-Saving Hacks for Busy Bakers
Use a pre-made tart shell to cut down on prep time, or make the pastry cream while the tart crust is chilling. If you’re short on time, skip the chocolate layer or use a store-bought fruit glaze instead of making your own. These small adjustments can shave off precious minutes without compromising flavor.
Essential Tools for a Flawless Tart
Invest in a 9-inch tart pan with a removable bottom for easy release and professional presentation. A fine mesh strainer ensures a silky-smooth pastry cream, while pie weights or dried beans help maintain the crust’s shape during baking. A pastry brush is handy for applying the chocolate layer and fruit glaze.
Fruit Tart
Ingredients
PASTRY CREAM
- ½ cup whole milk
- ⅔ cup heavy cream
- ¼ cup granulated sugar
- 2 Tablespoons granulated sugar
- ¼ teaspoon salt
- 3 large egg yolks room temperature
- 2 Tablespoons cornstarch
- 2 Tablespoons unsalted butter softened and cut into 4 pieces
- ½ teaspoon vanilla extract
TART CRUST
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 8 Tablespoons unsalted butter very cold and cut into 8 pieces
- 1 large egg cold preferred
- ½ teaspoon vanilla extract
FOR ASSEMBLY
- ¼ cup semisweet chocolate chips melted (may substitute milk chocolate, dark chocolate, or white chocolate)
- 3 cups Fruit of your choice I usually need approximately 3-4 cups of fruit. I recommend a mix of strawberries, blueberries, and raspberries. Kiwis, blackberries, and mandarin slices are other good options.
- 2 Tablespoons apple jelly optional
- 1 teaspoon water optional
Instructions
- Combine milk, cream, ¼ cup (50g) sugar, and salt in a medium-sized saucepan over medium heat. Stir constantly until sugar is dissolved and mixture comes to a simmer. Remove from heat and allow to cool in the saucepan for 10 minutes.
- In a separate medium-sized bowl vigorously whisk together egg yolks and remaining 2 Tablespoons of sugar for about 15 seconds. Sprinkle cornstarch over the mixture and whisk again until slightly thickened (about 30 seconds).
- Measure about ⅓ cup of (slightly cooled) cream mixture and slowly drizzle it into the egg mixture while constantly whisking. This is to temper your eggs and keep them from cooking! While still whisking, gradually drizzle in the remainder of your cream mixture until completely combined.
- Pour mixture back into saucepan and return to the stovetop over medium heat. Whisk frequently until thickened almost to a pudding-like consistency (mixture may simmer, this will take several minutes) and immediately remove from heat.
- Pour through a fine mesh strainer into a heatproof bowl. Add butter, one piece at a time, whisking after each addition until completely combined. Whisk in vanilla extract.
- Allow to cool for about 20 minutes at room temperature, then cover by placing a piece of parchment paper or plastic wrap directly against the surface of the pastry cream and refrigerate for at least 2-4 hours. While this is chilling, prepare the tart crust, as it will need to chill for a total of 90 minutes.
- Combine flour, sugar, and salt in the basin of a food processor.
- Scatter butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs (about 10 pulses).
- In a small dish, whisk together egg and vanilla extract and drizzle over flour mixture. Pulse again until dough just begins to cling together and holds together when pressed with your thumb and forefinger (see image in post or video), about 15 one-second pulses.
- Form dough into a disc and wrap tightly in plastic wrap. Chill for one hour.
- Roll chilled dough into a 10-11” disc and form into a 9” tart pan. Prick multiple times with a fork and then take a large piece of parchment paper and carefully form it into your tart crust (if your crust is being damaged as you try to do this, just chill your dough and then fit with the parchment paper). Fill parchment paper with pie weights or dry beans, and make sure you are using enough parchment that you can easily lift it and the weights from the tart. See video for visual if needed. Transfer to freezer for 30 minutes to prevent shrinking. Meanwhile, preheat oven to 375F (190C).
- Once dough has chilled and oven is preheated, transfer to 375F/190C oven (I’ve found it can be tricky moving a tart pan with a removable bottom and sometimes like to bake mine on a cookie sheet to easily remove it from the oven) and bake for 20 minutes or edges are just beginning to turn light golden brown. Carefully remove parchment paper and pie weights and bake another 5 minutes until light golden brown all over. Allow to cool before assembling.
- Once tart crust has cooled, spread or brush (with a pastry brush) a thin layer of chocolate over the bottom and up the sides of the tart crust. Place this in the refrigerator for about 10 minutes for the chocolate to harden.
- Once chocolate is hardened, remove from fridge and evenly spread chilled pastry cream in the shell. Arrange fruit over the cream as desired.
- If desired, melt together apple jelly and water for 10-20 seconds and stir well. Use a pastry brush to brush or dab jelly over the surface of the fruit for a glaze. Serve.