Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
classic fruit dessert tart - featured image

Classic Fruit Dessert Tart: Easy Elegant Vanilla Custard

  • Author: Marissa
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x

Description

An elegant yet foolproof fruit tart featuring a buttery, blind-baked shortbread crust and a silky, homemade vanilla custard filling, topped with fresh seasonal berries and a glossy apricot glaze.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 1–2 tablespoons ice water
  • 2 cups (480ml) whole milk
  • ½ cup (120ml) heavy cream
  • ½ cup (100g) granulated sugar
  • 3 tablespoons (24g) cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
  • 2 tablespoons unsalted butter, cold
  • 2 cups fresh berries (strawberries, blueberries, raspberries, blackberries)
  • 2 tablespoons apricot jam
  • 1 teaspoon water (for glaze)

Instructions

  1. In a medium bowl, whisk together flour, sugar, and salt. Cut in cold cubed butter using a pastry blender or forks until the mixture resembles coarse crumbs with pea-sized butter pieces.
  2. Add egg yolk and 1 tablespoon of ice water. Mix gently until dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle and transfer to a 9-inch tart pan with a removable bottom. Trim excess dough and prick the bottom with a fork.
  4. Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights, and bake for another 5-7 minutes until lightly golden. Cool completely on a wire rack.
  5. In a medium saucepan, combine milk, heavy cream, and half the sugar. Heat over medium until just simmering, then remove from heat.
  6. In a separate bowl, whisk egg yolks and remaining sugar until pale. Whisk in cornstarch until smooth. Temper eggs by slowly whisking in about 1 cup of hot milk mixture.
  7. Pour egg mixture back into the saucepan. Return to medium-low heat and whisk constantly until custard thickens and coats the back of a spoon (170-175°F).
  8. Remove from heat and whisk in vanilla and 2 tablespoons of cold butter until glossy. Place plastic wrap directly on the surface and refrigerate for at least 1 hour until cold.
  9. Spoon cold custard into the cooled crust and spread evenly.
  10. Arrange fresh berries on top of the custard.
  11. Heat apricot jam with 1 teaspoon of water until runny. Strain through a fine-mesh sieve and brush lightly over the fruit.
  12. Refrigerate tart for at least 30 minutes before serving to allow custard to set.

Notes

Keep all ingredients for the crust cold to ensure a flaky texture. Do not over-knead the dough. Temper the eggs slowly to prevent curdling. The tart is best served chilled and can be made a day in advance. Do not freeze the assembled tart as the custard may separate upon thawing.

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 28
  • Sodium: 120
  • Fat: 15
  • Saturated Fat: 8
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 6

Keywords: fruit tart, vanilla custard, blind baked crust, berry tart, elegant dessert, make-ahead dessert, homemade custard, shortbread crust

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aboutdinnerideas.com/classic-fruit-dessert-tart-easy-elegant-vanilla-custard/