Fruit Tart Vanilla Custard (Printable)

A buttery tart shell filled with creamy vanilla custard and topped with fresh seasonal fruit for a refreshing dessert.

# What goes in:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2-3 tablespoons cold water

→ Vanilla Custard

07 - 2 cups whole milk
08 - 1/2 cup granulated sugar
09 - 1 vanilla bean
10 - 4 large egg yolks
11 - 1/4 cup cornstarch
12 - 2 tablespoons unsalted butter

→ Fruit Topping

13 - 1 1/2 cups mixed fresh fruit
14 - 2 tablespoons apricot jam
15 - 1 tablespoon water

# Directions:

01 - Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water, mixing gently until dough just comes together. Add more water if necessary. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll dough on floured surface and press into a 9-inch tart pan, trimming edges. Prick base with fork, line with parchment, and fill with pie weights. Bake 15 minutes, remove weights and parchment, then bake 10 minutes more until golden. Cool completely.
03 - Heat milk and split vanilla bean in saucepan until just simmering. Whisk egg yolks, sugar, and cornstarch until pale and thick. Gradually pour hot milk into yolk mixture while whisking constantly. Return to saucepan over medium heat, whisking until thick and bubbling for 2-3 minutes. Remove from heat, stir in butter, cover surface directly with plastic wrap, and chill.
04 - Spread cooled vanilla custard evenly over tart shell. Arrange fresh fruit decoratively on top. Warm apricot jam with water until liquefied and brush over fruit for glossy finish. Refrigerate 1 hour before serving.

# Expert Advice:

01 -
  • The custard is luxuriously smooth, like velvet on your tongue, and keeps well for days
  • You can customize the fruit based on whatever looks most vibrant at the market
02 -
  • The custard must be completely cold before spreading or the crust will become soggy
  • Always press the dough into the pan rather than rolling it out too thin
03 -
  • Chill your mixing bowl and whisk before making the custard for faster thickening
  • The apricot glaze also works beautifully as a simple fruit dip on its own

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