Print

Silky Vanilla Custard Fruit Tart

silky vanilla custard fruit tart - featured image
Print Recipe

A quick and easy homemade tart featuring a flaky shell, silky vanilla custard, and fresh seasonal fruits. This dessert is comforting, elegant, and perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons cold water
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (360 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 1/3 cup (65 g) granulated sugar
  • 4 large egg yolks (room temperature)
  • 3 tablespoons cornstarch
  • 1 tablespoon pure vanilla bean paste or extract
  • Pinch of salt
  • 1 cup (150 g) sliced strawberries
  • 1/2 cup (75 g) blueberries
  • 1 medium kiwi, peeled and sliced
  • 1 cup peaches or nectarines, thinly sliced (optional)
  • 1/2 cup seedless grapes, halved
  • Optional glaze: 2 tablespoons apricot jam, warmed and strained
  • 1 tablespoon water (to thin the jam)

Instructions

  1. Make the Tart Dough: In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and work into flour until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 tablespoons cold water and vanilla extract, mixing gently until dough just comes together. Add extra water if dry. Wrap dough in plastic and chill for at least 30 minutes.
  2. Roll and Bake the Shell: Preheat oven to 350°F (175°C). Roll dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch tart pan, pressing into edges and trimming excess. Prick bottom with fork. Line shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake additional 10 minutes until golden and crisp. Let cool completely.
  3. Prepare the Vanilla Custard: In a saucepan, combine milk, cream, and vanilla bean paste. Warm over medium heat until just simmering, then remove from heat. In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth and pale. Slowly pour about 1/2 cup hot milk mixture into yolks, whisking constantly to temper. Pour tempered yolk mixture back into saucepan with remaining milk. Cook over medium-low heat, whisking constantly, until thickened and glossy (3-5 minutes). Remove from h…
  4. Assemble the Tart: Spread chilled custard evenly into cooled tart shell. Arrange fresh seasonal fruits decoratively on top. If using, warm apricot jam with water and brush lightly over fruit for shine.
  5. Chill and Serve: Refrigerate tart at least 30 minutes before serving. Serve chilled or at room temperature. Store leftovers covered in fridge up to 2 days.

Notes

Keep butter cold for flaky crust. Temper eggs slowly to avoid curdling. Strain custard for smooth texture. Avoid overbaking tart shell. Use fresh, firm fruits to prevent sogginess. Custard can be made a day ahead and chilled. Patch any cracks in dough before baking. For dairy-free custard, substitute coconut milk and cream. For gluten-free crust, use almond flour with a bit of coconut flour.

Nutrition

Keywords: vanilla custard tart, fruit tart, easy dessert, seasonal fruit tart, homemade custard, flaky tart shell, fresh fruit dessert

Find it online: https://bouncybowl.com/silky-vanilla-custard-fruit-tart-recipe-easy-homemade-fresh-seasonal-fruits/