This fruit tart is so light and refreshing — I can’t think of a better dessert for summer! A simple sugar cookie crust surrounds a custard, topped with fresh fruit. The entire recipe comes together quickly for a visually appealing masterpiece.
Fruit Tart
This classic summer dessert contains a cookie crust, silky custard, and fresh fruits. I chose strawberries, peaches, kiwis, blueberries, and raspberries for a rainbow look, but the choice is up to you. My fruit tart is on the healthier side, so it is great for sticking to your goals.
Ingredients
Crust
- 6 tablespoons butter
- 1/2 cup powdered sugar 40 g
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt 1 g
- 1 cup flour 120 g
Filling
- 1 cup milk 240 g
- 6 egg yolks
- 1/2 cup granulated sugar 100 g
- 1/4 cup cornstarch 28 g
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Topping
- Assorted Fruit
Instructions
Crust
- Cream the butter with an electric mixer until smooth. Add the powdered sugar and mix until light and fluffy.
- Add the egg white. Mix in the vanilla extract. Beat the mixture until it is smooth and well combined.
- Add the flour and continue mixing until the dough is well combined. Cover the dough with plastic wrap and let it chill in the refrigerator for 1 hour.
- Place the dough on a floured surface and roll out to 1/8 inch thick. Place the dough into a prepared tart pan, pressing it into the edges.
- Trim off the excess and poke holes using a fork into the bottoms. Freeze the tart for 30 minutes. Fill the tart with pie weights.
- Bake the tart at 350 degrees for 12 minutes. Remove the pie weights and bake for 15 more minutes. Remove the tart shells from the oven and let it cool on a cooling rack.
Filling
- Pour the milk into a saucepan. Bring the milk to a boil over medium heat while stirring occasionally.
- In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, salt, and vanilla until the ingredients are combined.
- Mix the milk into the egg mixture while stirring constantly. Pour the mixture back into the saucepan.
- Cook the pastry cream over medium heat while whisking constantly until the mixture thickens. Remove the cream from the heat.
- Pour the cream into a mixing bowl and cover it with plastic wrap. Chill the cream in the refrigerator for at least 1 hour.
- Remove the pastry cream from the refrigerator. Whip it until it is light and fluffy. Pour it into the tart shell, evenly distributing the filling.
Topping
- Prepare the fruit and gently arrange them on top of the filling. Let the fruit tart chill in the refrigerator.
