Fresh Fruit Tart with Pastry Cream

This Fresh Fruit Tart with Pastry Cream is a beautifully vibrant and delicious dessert, perfect for any special occasion or to enjoy during the summer months when fresh fruit is in season. The crisp tart shell, smooth and rich pastry cream, and the variety of fresh fruits make this dessert a real showstopper. With a simple process and minimal ingredients, you can create an elegant dessert that looks and tastes amazing!

Why You’ll Love This Recipe

1. Delicate Pastry Cream

The silky smooth pastry cream adds a luxurious layer of flavor that complements the fresh fruit perfectly. It’s rich yet not too sweet, making it the ideal filling for a tart.

2. Customizable with Fruit

The fresh fruit topping is highly customizable, so you can use whatever fruits are in season or your personal favorites, making this tart versatile for all year round.

3. Impressive Yet Simple

While this tart looks impressive and elegant, it’s easy to make with basic ingredients. Whether you’re a beginner or experienced baker, this recipe is simple enough for anyone to succeed with.

4. Perfect for Entertaining

This tart is an excellent choice for gatherings, holidays, or any celebration. Its vibrant colors and fresh taste make it a crowd-pleaser!

5. Make Ahead Option

You can prepare the pastry cream and tart shell in advance, which makes it a convenient dessert for busy occasions. Simply assemble the tart right before serving.

Ingredients

  • 1 pre-baked 9-inch tart shell (store-bought or homemade)
  • 1 cup whole milk
  • 1/4 cup sugar
  • 3 egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Assorted fresh fruit (berries, kiwi, mango, etc.)

How to Make the Recipe

Step 1: Heat the Milk

In a saucepan, heat the whole milk over medium heat until it’s hot but not boiling. Stir occasionally to ensure it doesn’t scorch.

Step 2: Whisk Together Sugar, Egg Yolks, and Cornstarch

In a separate mixing bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well-combined.

Step 3: Temper the Eggs with Hot Milk

Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering, and it ensures the eggs don’t cook too quickly.

Step 4: Cook the Pastry Cream

Once the milk is fully incorporated, return the mixture to the saucepan and cook over low heat. Stir constantly until the mixture thickens and begins to bubble gently. This will take about 5-7 minutes.

Step 5: Remove from Heat and Add Vanilla

Once the pastry cream has thickened, remove the saucepan from the heat and stir in the vanilla extract. Continue stirring until the mixture is smooth.

Step 6: Cool the Pastry Cream

Allow the pastry cream to cool to room temperature. If you’re short on time, place it in the refrigerator to speed up the cooling process, but be sure to stir occasionally to prevent a skin from forming.

Step 7: Assemble the Tart

Spread the cooled pastry cream evenly into the pre-baked tart shell. Be sure to spread it out to the edges to avoid any air gaps.

Step 8: Arrange the Fresh Fruit

Once the pastry cream is spread out, arrange your fresh fruit on top in a decorative pattern. You can use any combination of fruit you like—berries, kiwi slices, mango, or even citrus segments.

Step 9: Chill the Tart

Refrigerate the tart for at least 1 hour to let the pastry cream set and chill before serving.

Step 10: Serve and Enjoy

Once the tart is chilled and ready, slice and serve. Enjoy the creamy filling and the refreshing burst of fruit with every bite!

Tips for Making the Recipe

  • Use Room Temperature Ingredients: Ensure that your egg yolks and milk are at room temperature before starting. This will help them combine smoothly without curdling.
  • Don’t Skip the Cooling Process: Allow the pastry cream to cool before spreading it in the tart shell to avoid melting the crust.
  • Decorative Fruit Placement: Feel free to get creative with your fruit arrangement! You can make beautiful patterns with concentric circles or create a more abstract look.
  • Store in the Refrigerator: This tart should be stored in the refrigerator and eaten within 1-2 days for the best freshness.
  • Homemade Tart Shell: If you have the time, making your own tart shell from scratch will give you a buttery, flaky base that complements the creamy filling and fresh fruit perfectly.

How to Serve

Serve the tart chilled, straight from the refrigerator. It makes for a delightful dessert at the end of a meal or a sweet snack for afternoon tea. You can also drizzle some fruit glaze or a bit of honey over the top for an extra layer of sweetness if desired.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the fruit tart in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days as the fruit may begin to lose its freshness after that.

Make Ahead

You can make the tart shell and pastry cream ahead of time. The pastry cream can be stored in the fridge for up to 2 days, and the tart shell can be kept at room temperature. Assemble the tart just before serving to keep the fruit looking fresh.

Variations

1. Chocolate Pastry Cream

For a richer flavor, swap the vanilla extract for 2 tablespoons of cocoa powder and make a chocolate pastry cream. It pairs wonderfully with strawberries or raspberries.

2. Lemon Pastry Cream

Add a tablespoon of lemon zest to the pastry cream and a squeeze of lemon juice for a tangy twist. It complements fruits like berries and stone fruits (apricots, peaches).

3. Almond Pastry Cream

For a nutty flavor, add a teaspoon of almond extract to the pastry cream. This works well with fruits like cherries, figs, and plums.

FAQs

1. Can I use a store-bought tart shell?

Yes, using a pre-baked tart shell is a convenient shortcut and works just as well for this recipe. Just make sure it’s a good-quality shell for the best results.

2. Can I make this tart without cornstarch?

Yes, you can use flour as a substitute for cornstarch if necessary, though cornstarch gives the pastry cream a smoother consistency.

3. Can I freeze this tart?

While the pastry cream may not freeze well, you can freeze the tart shell separately, and then assemble the tart with fresh fruit and pastry cream when ready to serve.

4. Can I use frozen fruit?

Fresh fruit is ideal for this tart to ensure the best texture and flavor, but if you use frozen fruit, make sure to thaw and drain it before arranging it on the tart.

Conclusion

This Fresh Fruit Tart with Pastry Cream is a delightful dessert that offers a perfect balance of creamy, fruity, and crispy textures. The pastry cream provides a luxurious base for fresh fruit, making it an elegant dessert that everyone will love. Whether it’s for a family gathering or a special celebration, this tart is sure to impress! Enjoy!

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Fresh Fruit Tart with Pastry Cream


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  • Author: Lina
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

This Fresh Fruit Tart with Pastry Cream is a light and elegant dessert, featuring a crisp tart shell filled with a rich, creamy pastry cream and topped with vibrant, fresh fruit. It’s perfect for any occasion and is sure to impress with its beautiful presentation and delicious flavor.


Ingredients

Scale
  • 1 pre-baked 9-inch tart shell
  • 1 cup whole milk
  • 1/4 cup sugar
  • 3 egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Assorted fresh fruit (such as berries, kiwi, and mango)

Instructions

  • In a saucepan, heat the milk over medium heat until it is hot but not boiling.
  • In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
  • Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling.
  • Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency.
  • Remove the saucepan from the heat and stir in the vanilla extract. Allow the pastry cream to cool to room temperature.
  • Once cooled, spread the pastry cream evenly into the pre-baked tart shell.
  • Arrange the fresh fruit on top of the pastry cream in a decorative pattern.
  • Chill the tart in the refrigerator for at least 1 hour before serving.

Notes

  • For the freshest and most colorful tart, use a variety of seasonal fruits.
  • If you want a glossy finish, you can brush the top of the fruit with a light glaze made from apricot jam or fruit preserves.
  • The tart can be made ahead of time and stored in the refrigerator for up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

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