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