Fruit Tart Vanilla Custard

My tiny Paris apartment kitchen had exactly three feet of counter space, but that didnt stop me from attempting fruit tarts at midnight. The first time I made this, I forgot to weigh down the crust and it puffed up like a balloon. My French neighbor Madame Lebrun laughed and showed me how to press the dough in with the bottom of a measuring cup, a trick I still use today.

Last summer, my daughter helped me arrange the fruit in concentric circles for her birthday. She kept eating the strawberries before they made it onto the tart. By the time we finished, we had gone through two extra containers of berries. The apricot glaze makes everything glisten like edible jewels.

Ingredients

• All-purpose flour: The foundation of a crisp shell that holds its shape
• Cold unsalted butter: Essential for creating those flaky layers through steam
• Granulated sugar: Sweetens both crust and custard while helping texture
• Salt: A pinch enhances all the other flavors
• Egg yolk: Richness that binds the dough and adds golden color
• Cold water: Just enough to bring the dough together without making it tough
• Whole milk: Creates the silky base for the custard
• Vanilla bean: Those tiny black specks are pure magic
• Egg yolks: Four yolks give the custard its luxurious body
• Cornstarch: The secret to achieving that perfect pudding thickness
• Unsalted butter: Finishes the custard with incredible glossiness
• Fresh seasonal fruit: The star attraction that makes every slice unique
• Apricot jam: Creates that professional bakery sheen

Instructions

Craft the Perfect Crust:

Combine the flour, sugar, and salt in a bowl, then work in the cold butter with your fingers until you see coarse crumbs. The butter should remain visible in tiny pea-sized pieces. Add the egg yolk and water, mixing gently until the dough just holds together when squeezed. Form it into a disk, wrap it up, and let it rest in the refrigerator for 30 minutes.

Bake the Shell:

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface and carefully press it into a 9-inch tart pan, trimming any excess. Prick the base all over with a fork, line it with parchment, and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and continue baking 10 more minutes until golden brown. Let it cool completely.

Prepare the Vanilla Custard:

Warm the milk in a saucepan with the scraped vanilla bean pod until it simmers. Whisk the egg yolks, sugar, and cornstarch until pale and fluffy. Slowly pour the hot milk into the yolks while whisking constantly. Return everything to the saucepan and cook over medium heat, whisking continuously until thickened and bubbling for 2 minutes. Remove from heat and stir in the butter until smooth. Cover with plastic wrap directly on the surface and refrigerate.

Assemble Your Masterpiece:

Spread the cooled custard evenly across the tart shell. Arrange your fresh fruit in any pattern that makes you happy, overlapping slightly for a lush look.

Add the Final Touch:

Warm the apricot jam with water until it becomes liquid. Gently brush the glaze over the fruit for that stunning glossy finish. Refrigerate for at least an hour before slicing.

Save

This tart became my signature dinner party dessert after I served it at my first dinner club. Someone actually asked for the recipe before even finishing their first slice.

Secrets to a Silky Custard

The key is constant whisking once the custard returns to the heat. Any lumps that form can be pressed through a sieve before chilling, though technique prevents them altogether.

Fruit Selection Magic

Choose fruits with similar ripeness levels so they slice evenly. Soft fruits like kiwi release moisture, so pat them dry before arranging.

Make-Ahead Wisdom

The tart shell and custard can both be made one day in advance. Assemble the tart no more than four hours before serving to maintain that perfect crisp texture.

• Brush the baked crust with melted white chocolate for extra waterproofing
• Cut the fruit into uniform pieces for elegant presentation
• Always bring the tart to room temperature 20 minutes before serving

Save

There is something deeply satisfying about creating a dessert that looks like it came from a patisserie window. Every slice feels like a small victory.

Recipe FAQs

→ How do I achieve a crisp tart shell?

Make sure the butter is cold and cut into the flour until crumbly. Chilling the dough before baking helps prevent shrinking and promotes flakiness.

→ Can I use vanilla extract instead of a vanilla bean?

Yes, pure vanilla extract can replace the bean. Add it after cooking the custard to preserve its flavor.

→ What fruits work best for the topping?

Fresh seasonal fruits like berries, kiwi, mango, and raspberries provide a vibrant contrast and natural sweetness.

→ How do I make the custard smooth without lumps?

Whisk the egg yolks with sugar and cornstarch thoroughly before gradually adding hot milk while whisking constantly to prevent lumps.

→ Is there a way to give the fruit topping a shiny finish?

Brush the arranged fruit with warmed apricot jam diluted with a bit of water to create a glossy glaze.