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Custard Tart with Cream and Fresh Fruit

Custard Tart with Cream and Fresh Fruit

If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart. Pastry cream is made by cooking eggs, dairy, sugar, and a thickener. To avoid scrambling the eggs, many recipes employ a technique called tempering, in which you add a bit of hot dairy to the eggs to gradually bring up the temperature. For this tart recipe, we wanted to know what would happen if we nixed tempering (and the extra bowl and ladle) and instead slowly brought up all the ingredients together. The result: a smooth pastry cream with a bit less fuss—and a lot less mess.

Ingredients

  • Unsalted butter, room temperature (for pan)
  • ¾ cup plus 2 Tbsp. sugar; plus more for pan
  • 1½ cups chilled heavy cream, divided
  • 1 vanilla bean, split lengthwise, or 1½ tsp. vanilla extract or paste
  • 1 lb. stone fruit, cut into wedges, blueberries and/or blackberries

Recipe Preparation

  • Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and ¾ cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1–2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6–10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.

  • Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°.

  • Bake custard until top is deeply browned in spots, 40–50 minutes (it will still be wobbly in the center). Let cool.

  • Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.

  • Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining ½ cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.

  • Do Ahead: Custard can be baked 1 day ahead. Cover and chill.

Reviews SectionI liked this recipe a lot! I’m not much of a baker at all so I enjoyed taking this one on as a challenge. Lots of whisking as the other commenter said but it was doable for me without an electric mixer. My tart did not come out nearly as beautiful as the one in the photo — mine was much paler (I left it in the oven longer to see if it would darken, with no luck) and not glossy at all. I ended up styling the fruit on top of the whole tart to disguise it. But it tastes great and custardy. I would make this again!GracegraceNew York09/08/18In answer to the previous question - no, you're not crazy! - it looks like a crust. But, I made this and found that it just bakes that way. I followed the recipe and it also appeared to have a crust.I don't think I'll try this again. It was ok but more trouble than it was worth. It involves a LOT of whisking; more than I could do. I used my hand mixer for the last 5 minutes or so. That may have made it denser than it should have been. I found it took some work to push it through the sieve. The flavor was good, but I was hoping for something a little more custard-y.AnonymousBainbridge Island09/06/18The photos in the printed Sept issue of BA this definitely looks like it has a crust... as do these photos. Am I crazy??

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Now let’s really look at this. There are 3 simple steps between you and a creamy yet refreshing Fruit Custard Tart.

The tart shell is the perfect crispy, crunchy company for the filling. It’s a very basic pastry, made in the food processor then rolled super thin to get that crisp texture. It bakes for ½ an hour all up and then you’re done with the oven for this recipe. You could even bake this a couple of days ahead and store it in an airtight container until you fill it.

The custard filling is known as creme patissiere (French for pastry cream). See my post for all the details on this glorious pudding filling. It’s incredibly easy to make and is the same filling used for cream puffs and eclairs.


Recipe Summary

  • 1 (9 inch) refrigerated pie crust
  • 1 cup Egg Beaters® Original
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups fat free milk
  • 2 cups assorted fresh fruit (such as blueberries, sliced strawberries, and/or peaches)
  • 8 tablespoons Reddi-wip Original Whipped Light Cream

Preheat oven to 350 degrees F. Place pie crust in 9-inch pie plate, pressing crust firmly into bottom and up sides of plate. Flute edge.

Beat Egg Beaters, sugar and vanilla in large bowl with wire whisk until blended. Gradually beat in milk until combined. Place pastry shell in oven. Carefully pour filling into prepared crust. Bake 40 minutes or until knife inserted near center comes out clean. Cool completely on wire rack.

Chill until firm, about 2 hours. Arrange fruit on top.

Cut pie into 8 slices. Top each slice with a serving of Reddi-wip just before serving, if desired.


Don&rsquot wash fresh fruit under running water. Wipe them off with a damp paper towel or cloth. This will help the glaze to stick and keep the fruit looking nice for longer.

Crusts: The tart dough can be made 1-2 months ahead of time and stored in the freezer. You can store the roll of dough, or you can make the individual tart shells and freeze them (unbaked). Prepared crusts, whether frozen or not, can be baked the day before.

Filling: You will need to make the custard at least 3 hours ahead so it can firm up as it cools. If you make it a day ahead, give it a good whip before pouring into the shells.

Putting tarts together: Assemble the tarts the day you want to serve them. If you do it the day before, the crusts will absorb moisture from the custard and lose their crispness.

Add the fruit as you&rsquore getting ready to serve them. The fruit will eventually leak juices that will affect their appearance. On the off chance you have leftovers, call me and I will gladly come and eat them for you.

Make the pastry shells yourself with this recipe for the shortbread crust. Molds available from Amazon.

Custard filling

Fruit tarts typically have a traditional custard filling that is thick and eggy to hold up the fruit on top. I like to adjust the texture and amp up the flavor by making it a bit lighter by adding whipped cream.

In a mixing bowl, whisk together the eggs and sugar. Then sift the flour and cornstarch into this mixture and combine thoroughly. Whisk the milk and vanilla into the bowl. In a saucepan over medium heat, add the filling and continue to whisk thoroughly. The filling will begin to heat and thicken sporadically in the pan, so you need to whisk it constantly.

Constantly whisk the liquid, so that the custard forms gradually over a few minutes. You don’t want to make scrambled eggs. While many cooks will say it will boil, I didn’t experience this and immediately saw thickening occur in my pan (if you tilt your pan, you may see little globs of opaque spots at the bottom of the pan). I would suggest constantly whisking and moving your pan away from the stove if you think it’s heating up too fast.

consistency of the finished custard filling

Your custard should have a similar consistency as thick pudding by the time it’s finished cooking. This process is also dependent on the strength of your stove, but from start to finish this process took about one to two minutes. Once your custard is finished, place it to cool in a glass container on the counter and then fridge until assembly so it’s nice and thick.


Custard Tart with Cream and Fresh Fruit - Recipes

FOODday ran this recipe several years ago after staff member Katherine Miller made it and brought it in for us to sample. We all loved it, especially its ease of preparation. The crust is whirred up in the food processor, pressed into the pan without rolling, and the custard poured into the hot pastry. You can whip it up in less than 30 minutes.

1/2 cup granulated sugar (divided)

1/4 teaspoon baking powder

Pinch of freshly grated lemon zest (optional)

Preheat oven to 400 degrees.

In a food processor, combine flour, 1/4 cup sugar and baking powder. Pulse once or twice. Add butter in tablespoons and process until butter is incorporated and mixture is reduced to small crumbs (it will not form a ball).

Pour into a 9-inch tart pan with removable bottom and press gently over bottom and halfway up sides of pan. Do not pack mixture down too firmly. Bake for 10 minutes.

While crust is baking, combine egg yolks, sour cream, remaining 1/4 cup sugar, vanilla and lemon zest, if using.

Remove crust from oven and immediately pour sour cream mixture into hot crust. Return to oven for 10 more minutes. Remove from oven, cool and chill.

When ready to serve, arrange nectarine slices or berries on top of custard.


Fruit and Custard Tart

It’s the first post of the NEW YEAR, and there is no time for New Year resolutions in this household, there is only time for a tasty fruit and custard tart!

This classic fruit and custard tart has four components, a fluted edged sweet pastry crust, luscious crème patissiere, whipped cream and glistening rows of fresh fruit.

While the components of this fruit and custard tart can be made a day or two in advance, it is best enjoyed the day it is assembled. The cookie-like pastry crust has a sweet flavor and a crisp texture that is the perfect case for holding the pastry custard and cream. Once the crust is baked and cooled, the crust is then sealed by brushing on a thin layer of apricot glaze. This will prevent the filling from softening the crust over time. The classic filling for a fruit tart is crème patissiere, which is a rich, thick custard made from a mixture of milk, vanilla, eggs, sugar, flour and cornstarch (a thickening agent) that is cooked on the stove. We added a layer of whipped cream on top of the pastry custard before applying our fruit.

Of course, the first thing you notice about a fruit tart is the beautiful fruit arranged in concentric circles on top of the cream. There are so many fruits to choose from but it is important that the fruit looks and tastes its best. While berries, with their vibrant colours, are always popular, other fruits are nice as well. We opted for preserved peaches, slices of fresh kiwi, blueberries and raspberries. To finish off glaze the fruit with either an apricot glaze (recipe included) to give the fruit a lovely shine and it also prevents the fruit from drying out.

Looking for other fruit based desserts then check out our Grilled Peaches with Ricotta and Balsamic Glaze or Apple and Rhubarb Crumble.


Custard Cream Filled Tropical Fruit Tart

Fruit tarts are a delicious, satisfying, and wholesome treat. They are known for the variety of textures they hold. A perfect fruit tart has a perfectly cooked, biscuit crust, creamy filling, and is topped with fresh, tropical, and citrusy fruits. This is one of my mom’s favorite desert treat when I make them.

Fruit tarts are a delicious, satisfying, and wholesome treat. They are known for the variety of textures they hold. A perfect fruit tart has a perfectly cooked, biscuit crust, creamy filling, and is topped with fresh, tropical, and citrusy fruits. This is one of my mom’s favorite desert treat when I make them.

I love tarts! It is as simple as it can be! They can either be savory or sweet. They are versatile and above all, they are easy to make. If you follow the instructions carefully, you can become a tart-pro on the first attempt.

Did you know that tarts have a long history? The first-ever tart to be recorded in food history appeared in Italy somewhere in the 15th century. It had a meat filling, so it was a savory one. However, it was not until the 8th century that sweets were used in tarts.

The first-ever fruit tart appeared in France. So, you can understand where the delicacy came from. Well, whomever invented fruit tarts, I am glad they did! They are not just tasteful but are also visually appealing. If you are looking for a simple, yet flavorsome fruit tart recipe, be sure to follow this post till the end. I guarantee you will find this to be an amazing recipe.

Main components of a Custard Filled Tropical Fruit Tart

There are four main components of custard-filled tropical fruit tart. These are as follows:

  • Crust: The base for this tart is the tart shell. The perfect crust is mouthful, crunchy and holds the shape and ingredients perfectly well. You will find several different tart crust recipes, but not everyone is perfect. Read ahead to find the best tart crust recipe.
  • Filling: The filling brings in creaminess and flavor. Although you can make any type of custard filling, the simplest one is by using a custard powder. Vanilla custard is by far the easiest and tastiest of all. It is simply elegant and delicious.
  • Toppings: The options for toppings are unlimited. You can use any fresh fruit you like. However, we use a variety of fresh, tropical fruits. Pineapple, mango, strawberry, and blueberry work best for me. Oh, and not to forget coconut flakes. Mmm yum!
  • Glaze: A delicious, sweet, and flavorsome glaze is perfect for keeping the fruits from drying out and adding taste to the tarts. The best way to make a glaze is by cooking a jam and mix it with water. I love to use guava jam, but you can use any other jam as well.

Tips and tricks for the perfect tart

Making fruit tarts is super easy and fun. However, you must keep a few things in mind. These are:

  • Make sure you are using cold butter for the tarts.
  • Make sure the water you are using for the tart is very well chilled.
  • There is no rule for the consistency of the dough. So, do not worry if you find it too soft. *If you are using a food processer: if the dough does not completely form into a ball add 1 tbsp for cold water, then pulse again*
  • Do not forget to chill the dough before using it.
  • Place the tarts in the freezer for some time before baking them.
  • Poke small holes in the tart using a fork before baking them.
  • Bring the cooked custard to room temperature before refrigerating. You can place the custard in a piping bag to refrigerate.
  • Taste your custard filling and adjust sugar content to your liking. I generally don’t like mine too sweet since there is pineapple and guava glaze, which has sugar.
  • Never pipe custard filling on hot tart shells. It will ruin the whole tart.
  • You can use any type of fresh fruit to top this tart.

What can we make ahead of time?

If you are thinking, can you make this tart in advance, the answer is yes you can. However, there are a few things you must keep in mind. Because fruit tart uses fresh fruits, the timeline is crucial to ensure everything stays fresh and flavorsome. Firstly, you can prepare the tart shells ahead of time. You do not have to refrigerate the baked ones they can be kept at room temperature. Secondly, you can prepare the custard filling ahead of time as well. Place it in a piping bag and store it. You can keep it for up to 2 days in the refrigerator. Lastly, you can also make the glaze ahead of time. Although, you do not need to, because the preparation method is super easy. So, if you are hosting a grand party at your house, you can prepare the elements separately in advance.

How to store fruit tarts?

When storing fruit tarts, keep in mind that you should keep the final product at room temperature for just a few hours. That’s because the fruits will start to leave their juice out, and the tart shell will get soggy. It can be a mess. So, make sure you store them in the refrigerator. It can stay fresh for as long as two days depending upon the fruit you are using. Variations

There are so many ways you can make a fruit tart. You can add more flavors and toppings. Here are a few ideas:

  • Vanilla custard: Plain vanilla custard is always a winner. Nothing can go wrong with it. If you love vanilla’s flavor, you can focus on it by adding a little more.
  • Lemon curd: How about making a lemon curd instead of a custard. It is also super easy to make, and the lemon flavor is on spot.
  • Chocolate filling: If you want to satisfy your love for chocolate, you can prepare its filling and fill the fruit tarts within. Do not forget to use strawberries with the chocolate filling.
  • Nuts: aside from adding fresh fruits, you can also add raisins and nuts to a fruit tart. It will bring a crunchy element to the tarts. Try it! I am sure you will love it.

Here is a detailed step-by-step instruction on making easy fruit tarts. Try these now! And I bet you and your loved ones will love it.


Some more Tart recipe ideas to try

Creamy Raspberry tart – This Raspberry tart recipe is an ideal balance between buttery, melt in your mouth shortcrust pastry and silky raspberry ganache with full of natural raspberry flavour. One of the easiest most delicious tartlets ever! Recipe in here

Triple Hazelnut nut with gold chocolate disk decoration – This Triple hazelnut tart recipe is a dream for hazelnut lovers but what makes it even more special is the gold chocolate disk decoration melted on top! Contrasting layers of melt in your mouth hazelnut Pâte Sablée tartlet shell, silky hazelnut ganache, crunchy hazelnut .. a super complex dessert experience that is much easier to make than it might look, try it! Recipe in here

Strawberry Pistachio tart – This Strawberry Pistachio tart consist of Pâte Sablée sweet shortcrust pastry filled with silky Pistachio ganache and topped with delicious fresh strawberries. Beautiful contrast of rich and nutty Pistachio ganache and refreshing fruit in a buttery, sweet but not too sweet melt in the mouth pastry shell. Recipe in here

Fig Frangipane tart – Pâte Sablée (sweet shortcrust) filled with a incredible delicious, easy almond cream (frangipane) and a slice of fig is what makes this tart a truly amazing autumn recipe! The Franginape tarts are sweet, fruity and nutty at the same time, you will love them! Recipe in here

Caramelized banana & Caramel tart – This is the perfect easy yet fancy dessert you can make at home and impress everyone ! The tart has 3 elements: Home made Pâte Sablée (sweet shortcrust) tart shell, 5 minutes caramelized banana layer, super quick and easy 3 ingredients caramel layer on top. Recipe in here

Passion fruit & Chocolate tart – If you have not tried pairing passion fruit and chocolate before, you are missing out, they are truly match made in heaven! Silky & rich chocolate ganache meets floral & tropical yet tangy passion fruit curd in this Chocolate Pâte Sablée tart shell! Recipe in here

Salted caramel & Chocolate tart – This Salted caramel chocolate tart is one of my favourite tarts ever! Salted caramel and Chocolate are match made in heaven… It just tastes phenomenal as the buttery caramel with slight salty kick meets the silky chocolate ganache! Recipe in here

Coffee tart – This Coffee Tart or Mocha tart recipe is a dream for coffee lovers! Pâte Sablée filled with silky Coffee ganache and decorated with cream that makes it effectively a Cappuccino Tart. Once the Pâte tart shells baked, it is a super easy and quick recipe, the coffee ganache is literally 3 ingredients! Recipe in here

Lemon meringue tart – This Lemon meringue tart recipe is a decorative, individual dessert version of the well know lemon meringue pie. I love everything about this French tartlet recipe! Pâte Sablée sweet shortcrust pastry filled with tangy and creamy lemon curd and topped with sweet and silky Swiss meringue. Recipe in here