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Vanilla Custard Fruit Tart Recipe

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4.2 from 7 reviews

This Vanilla Custard Fruit Tart features a buttery, flaky tart shell filled with smooth, creamy vanilla custard and topped with an array of fresh, vibrant fruits. Finished with a glossy apricot glaze, this elegant dessert is perfect for any occasion and offers a delightful balance of textures and flavors.

Ingredients

Tart Shell

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold, cut into small pieces
  • 3 tablespoons ice water
  • 1/2 teaspoon lemon zest

Custard

  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon fine salt
  • 2 cups whole milk
  • 2 large egg yolks
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 1/2 teaspoons pure vanilla extract

Fruit Topping

  • 3 to 4 cups fresh fruit (such as berries, sliced mangoes, apples, or peaches)

Glazing

  • 1/4 cup apricot preserve

Instructions

  1. Prepare the Tart Shell: In a mixing bowl, combine the all-purpose flour and lemon zest. Cut the cold unsalted butter into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Bake the Tart Shell: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork to prevent puffing. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake an additional 10 minutes until golden brown. Let cool completely.
  3. Make the Custard: In a saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk over medium heat. Cook, stirring constantly, until the mixture thickens and starts to bubble. Remove from heat. In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly whisking in a small amount of the hot milk mixture, then return all to the saucepan. Cook for 2 more minutes, stirring constantly, until thickened. Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap directly on the custard surface and let cool to room temperature.
  4. Assemble the Tart: Spread the cooled custard evenly into the cooled tart shell. Arrange the fresh fruit decoratively over the custard layer, covering the surface completely.
  5. Glaze the Fruit: Warm the apricot preserve in a small saucepan or microwave until liquid. Using a pastry brush, gently brush the glaze over the fruit to give it a shiny finish and preserve freshness.
  6. Chill and Serve: Refrigerate the assembled tart for at least 1 hour before serving to allow flavors to meld and custard to set properly. Slice and enjoy the luscious tart as a delightful dessert or treat.

Notes

  • Use cold butter and ice water to ensure a flaky tart crust.
  • Make sure to cool the custard before assembling to prevent the crust from becoming soggy.
  • Feel free to customize the fruit topping based on seasonal availability.
  • The apricot glaze not only adds shine but also helps preserve the fruit’s freshness.
  • Leftover tart can be stored in the refrigerator for up to 2 days.

Find it online: https://recipesbyliza.com/vanilla-custard-fruit-tart-recipe/