Vanilla Cream Fruit Tart
Indulge in the elegance of this Vanilla Cream Fruit Tart, a show-stopping dessert that's as delicious as it is beautiful. Featuring a buttery, golden tart shell filled with velvety homemade vanilla custard, this recipe is a celebration of rich, creamy flavors paired with the natural sweetness of fresh fruits. Topped with a dazzling array of colorful berries, kiwi slices, and mango, and finished with a glossy apricot glaze, this tart is a feast for both the eyes and the palate. Perfect for entertaining or elevating your dessert game, this fruity masterpiece is surprisingly simple to make, with step-by-step instructions guiding you through blind baking the crust, crafting a silky custard from scratch, and assembling the stunning final dish. Ideal for weddings, brunches, or any special occasion, this recipe combines classic pastry techniques with vibrant, seasonal toppings to create a dessert that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (cold, cubed)
- 50 g Powdered sugar
- 1 Egg yolk
- 2 tbsp Cold water
- 500 ml Whole milk
- 100 g Granulated sugar
- 3 Egg yolks
- 40 g Cornstarch
- 2 tsp Vanilla extract
- 50 g Unsalted butter (softened)
- 300 g Assorted fresh fruits (e.g., berries, kiwi, mango, grapes)
- 2 tbsp Apricot jam (for glaze)
- 1 tbsp Water (for thinning glaze)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
Add 1 egg yolk and 2 tbsp of cold water to the mixture. Stir together until a dough forms. If needed, add a bit more water, a teaspoon at a time.
Gather the dough into a ball, wrap it in plastic wrap, and let it chill in the refrigerator for 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23-cm) tart pan. Press the dough gently into the pan and trim any excess. Prick the bottom of the crust with a fork to prevent bubbling.
Line the crust with parchment and fill with pie weights or dried beans to blind bake. Bake for 15 minutes, then remove the weights and parchment and bake an additional 10 minutes or until golden brown. Let it cool completely.
To make the vanilla custard, heat the milk in a medium saucepan over medium heat until warm but not boiling.
In a separate bowl, whisk together the granulated sugar, 3 egg yolks, and cornstarch until smooth and pale.
Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan over medium heat, whisking continuously, until it thickens into a custard (about 5–7 minutes).
Remove from the heat and stir in the vanilla extract and softened butter until smooth. Let the custard cool to room temperature, then cover with plastic wrap pressed to the surface to prevent a skin from forming and chill in the refrigerator.
Once the tart shell and custard are completely cooled, spread the custard evenly into the tart shell.
Arrange the assorted fresh fruits atop the custard in a decorative pattern.
In a small saucepan, warm the apricot jam with 1 tbsp of water until thin. Strain to remove any lumps if necessary.
Using a pastry brush, gently glaze the fruits with the jam mixture to give them a shiny finish.
Chill the tart for at least 1 hour to set before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 430.0 g | 156% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 227.2 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 830 mg | 64% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1659 mg | 35% | |
*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.
