Fresh Fruit Tart with Vanilla Custard Recipe

Fresh fruit tart with vanilla custard is like a little piece of sunshine on a plate. Picture this: a buttery, flaky crust cradling a creamy, dreamy vanilla custard topped with a vibrant array of fresh fruits that could make anyone smile, even on the gloomiest of days. light lemon ricotta pancakes This delightful dessert not only dazzles the eyes but also tantalizes the taste buds, perfectly blending sweet and tangy flavors in every bite.

I remember the first time I made this fresh fruit tart with vanilla custard for my family picnic. The sun was shining, kids were running wild, and when I unveiled my masterpiece, it was met with gasps of delight. classic chewy chocolate chip cookies It became the star of our summer gatherings, and now it’s a staple at every celebration, because who can resist such a fruity wonder?

I distinctly remember my cousin trying to sneak an extra slice when no one was looking. The laughter we shared over that moment still brings a smile to my face.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious strawberry rhubarb crisp.

• All-Purpose Flour: Use high-quality flour for a tender crust; sifting helps achieve that perfect texture.
• Unsalted Butter: Choose cold butter for flakiness; cutting it into cubes makes mixing easier.
• Sugar: Granulated sugar works best for sweetness; adjust according to your taste preference.
• Egg Yolks: These add richness to the custard; use fresh eggs for optimal flavor and color.
• Milk: Whole milk creates a creamy custard; you can substitute half-and-half for an even richer treat.
• Vanilla Extract: Pure vanilla extract enhances the flavor; avoid imitation versions if possible.
• Fresh Fruits: Use seasonal fruits like berries, kiwi, or mango; they add color and freshness to your tart.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Crust: Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine flour and sugar. Cut in cold butter until crumbly for that perfect tart crust.

Form the Tart Shell: Press the mixture firmly into a 9-inch tart pan evenly along the bottom and up the sides. Prick the bottom with a fork to prevent bubbling during baking.

Bake the Crust: Bake in the preheated oven for about 15-20 minutes until golden brown. easy no bake cheesecake Let it cool completely before adding your creamy filling.

Create the Vanilla Custard: In a saucepan over medium heat, whisk together milk and sugar until gently bubbling. In another bowl, mix egg yolks and cornstarch until smooth before tempering with hot milk mixture.

Thicken the Custard: Pour everything back into the saucepan while whisking continuously over low heat until thickened, about 5 minutes should do! Stir in vanilla extract once removed from heat.

Assemble Your Tart!: Spoon the cooled custard into your baked shell and let it set in the fridge for at least 30 minutes. Once chilled, top generously with fresh fruits of your choice for that final touch!

Now you have an incredible fresh fruit tart with vanilla custard ready to impress everyone! For more inspiration, check out this Delightful Key Lime Pie recipe.

Perfecting the Cooking Process

Start by preparing the tart crust first, allowing it to cool while you whip up the luscious vanilla custard. After cooling, layer the custard into the tart shell, then top with your favorite fresh fruits. For more inspiration, check out this Southern Pecan Pie recipe.

Add Your Touch

Feel free to swap out fruits based on what’s in season or even try adding a splash of liqueur to the custard for an adult twist. Your fresh fruit tart can reflect your personal taste!

Storing & Reheating

Store the fresh fruit tart covered in the refrigerator for up to three days. Avoid reheating as it’s best enjoyed chilled, preserving its refreshing qualities.

Sharing this recipe reminds me of my dear friend Lucy’s birthday party last summer. I vividly remember her face lighting up as she took her first bite. It’s these moments that make baking worthwhile!

FAQ

Can I use frozen fruits for my fresh fruit tart?

Yes, but fresh fruits provide better texture and flavor for this dessert.

How long does the vanilla custard need to cool?

Allow about 30 minutes for the vanilla custard to cool before adding it to the crust.

What can I substitute for heavy cream in the custard?

You can use whole milk or a dairy-free alternative like coconut cream instead.

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📖 Recipe Card

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Fresh Fruit Tart with Vanilla Custard

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 8

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Description

Fresh fruit tart with vanilla custard is a delightful dessert that combines a buttery crust with a creamy vanilla filling, topped with an array of colorful fresh fruits. This eye-catching treat is perfect for summer gatherings and will surely impress your guests. Easy to prepare and customizable, this recipe offers a refreshing balance of sweetness and tanginess, making it a go-to choice for any occasion.

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1 cup whole milk
• 1 tsp pure vanilla extract
• Fresh fruits (berries, kiwi, mango) for topping

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Instructions

1. Preheat oven to 350°F (175°C). In a bowl, mix flour and sugar; cut in cold butter until crumbly.
2. Press the mixture into a 9-inch tart pan and prick the bottom with a fork. Bake for 15-20 minutes until golden brown. Let cool.
3. In a saucepan over medium heat, whisk milk and sugar until bubbling. In another bowl, combine egg yolks and cornstarch; temper with hot milk mixture.
4. Return to the saucepan, whisk continuously over low heat until thickened (about 5 minutes). Stir in vanilla extract.
5. Pour cooled custard into the baked shell and refrigerate for at least 30 minutes. Top with fresh fruits before serving.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 245
• Sugar: 12g
• Sodium: 95mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 75mg