This classic fruit tart combines a buttery, melt-in-your-mouth crust with a rich, creamy filling topped with your favorite fresh fruits. Whether you’re hosting a special occasion or simply indulging in a weekend treat, this fruit tart is sure to impress. The combination of textures and flavors will delight your senses, making it a perfect dessert for any time of year.
Milk
2
Cups
Sugar
1
Cup
Egg Yolks
6
Cornstarch
¼
Cup
Salt
¼
tsp
Vanilla Extract
1
Tbsp
Tart crust
Butter
7
Tbsp
Powdered Sugar
½
Cup
Eggs
1
Vanilla
½
tsp
Salt
¼
tsp
Flour
1 ¼
Cup
Baking Powder
¼
tsp
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with butter or non-stick spray.
Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.
Mix dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder.
Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Press the dough into the pan: Press the dough evenly into the bottom and up the sides of the prepared tart pan. Use your fingers or the back of a spoon to smooth the surface.
Chill the dough: Place the tart pan in the refrigerator and chill the dough for about 15-20 minutes to firm up.
Bake the crust: Once chilled, bake the crust in the preheated oven for 15-18 minutes, or until the edges are lightly golden. Keep an eye on it to prevent over-browning.
Cool the crust: Remove the tart crust from the oven and allow it to cool completely in the pan before adding the filling.
Assemble the tart: Once the crust is cooled and the filling is ready, spoon the filling into the crust and top with fresh fruit of your choice.
Heat the milk: In a medium saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil.
Mix the dry ingredients: In a separate mixing bowl, whisk together the sugar, cornstarch, and salt until well combined.
Whisk the egg yolks: In another bowl, whisk the egg yolks until they are pale and slightly thickened.
Combine yolks with dry ingredients: Gradually add the dry mixture to the egg yolks, whisking constantly until smooth and fully incorporated.
Temper the egg mixture: Slowly pour about 1/3 of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
Cook the filling: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue cooking for another 1-2 minutes to cook out the cornstarch.
Add the vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
Cool the filling: Transfer the filling to a clean bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until completely chilled.
Use in tart: Once the filling is chilled, it’s ready to be spooned into your tart shell and topped with fresh fruit.
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