Jewel Fruit Tart
Elevate dessert time with this stunning Jewel Fruit Tart, a masterpiece that pairs buttery, golden pastry with silky vanilla custard and a crown of vibrant fresh fruits. This elegant treat combines the natural sweetness of strawberries, blueberries, kiwi, and mango, meticulously arranged for a showstopping presentation. A delicate apricot glaze gives the fruit a glossy finish, making every slice as beautiful as it is delicious. With just 45 minutes of prep time and a balance of refreshing flavors and creamy textures, this tart is perfect for special occasions or a luxurious afternoon indulgence. Impress your guests with this easy yet sophisticated dessert that tastes as exquisite as it looks!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 0.25 teaspoons Salt
- 2 tablespoons Cold water
- 500 milliliters Whole milk
- 3 large Egg yolks
- 100 grams Granulated sugar (for custard)
- 30 grams Cornstarch
- 1 teaspoon Vanilla extract
- 20 grams Butter (for custard)
- 150 grams Strawberries
- 100 grams Blueberries
- 2 medium Kiwi
- 1 small Mango
- 2 tablespoons Apricot jam
- 1 tablespoon Water (for glaze)
Instructions
In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Add cold water one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
Poke the crust with a fork to prevent puffing, then line it with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and bake for another 10-15 minutes until golden brown. Let it cool completely.
To prepare the custard, heat the milk in a saucepan over medium heat until it starts to simmer. In a separate bowl, whisk egg yolks, sugar, and cornstarch together.
Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, whisking until it thickens to a pudding-like consistency.
Remove from heat and stir in vanilla extract and butter. Transfer the custard to a bowl, cover with plastic wrap pressed against the surface, and let it cool completely in the refrigerator.
Once the crust and custard have cooled, spread the custard evenly into the tart shell.
Wash and cut the fruits. Slice strawberries, kiwi, and mango into thin pieces. Arrange all the fruits on top of the custard in a decorative pattern.
In a small saucepan, heat apricot jam and water until melted and smooth. Brush the glaze over the fruits to create a shiny finish.
Refrigerate the tart for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 451.3 g | 164% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 253.4 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 855 mg | 66% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
