Description
Dive into homemade bliss with our Vanilla Custard Fruit Tart! A golden, flaky butter crust perfectly cradles luscious vanilla custard. This classic fresh fruit dessert offers pure delight.
Ingredients
- All-purpose flour: 1 ¼ cups
- Unsalted butter: ½ cup (1 stick), cold and cubed
- Granulated sugar: ¼ cup (for crust) + ¼ cup (for custard)
- Large egg yolks: 4
- Whole milk: 1 ½ cups
- Cornstarch: 3 tablespoons
- vanilla bean paste: 1 ½ teaspoons
- Assorted fresh fruit: 2-3 cups (e.g., strawberries, blueberries, kiwi, mandarin oranges)
Instructions
- Step 1: **Prepare and Bake the Tart Crust:** In a food processor, pulse flour, ¼ cup granulated sugar, and a pinch of salt. Add cold, cubed butter and pulse until coarse crumbs form. Add 1 egg yolk and 1-2 tablespoons of ice water, pulsing until dough just comes together. Form into a disk, wrap, and chill for 30 minutes. Roll out the dough and press into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork, line with parchment paper, fill with pie weights, and blind bake at 375°F (190°C) for 15-20 minutes. Remove weights and paper, bake for another 5-10 minutes until golden. Let cool completely.
- Step 2: **Prepare the Vanilla Custard Base:** In a medium bowl, whisk together the remaining ¼ cup granulated sugar, cornstarch, and 3 egg yolks until light yellow and smooth. In a medium saucepan, heat whole milk and alcohol-free vanilla extract over medium heat until it just begins to simmer and small bubbles appear around the edges. Do not boil.
- Step 3: **Cook and Chill the Custard:** Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, whisking constantly, until the custard thickens significantly and coats the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat, pour into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until completely cold and firm.
- Step 4: **Assemble the Tart:** Once the tart crust and custard are completely cooled, spoon the chilled vanilla custard into the baked tart shell, spreading it evenly with an offset spatula.
- Step 5: **Decorate and Serve:** Arrange the assorted fresh fruit decoratively over the top of the vanilla custard. You can create patterns or simply layer them. Chill the assembled fruit tart in the refrigerator for at least 30 minutes before slicing and serving.
Notes
- Store any leftover tart loosely covered in the refrigerator for up to 2-3 days; the fresh fruit is at its peak vibrancy when just assembled.
- This delightful fruit tart is designed to be served chilled, straight from the refrigerator, so please avoid reheating as it will compromise the delicate custard and fresh fruit.
- For a truly elegant presentation, take your time arranging the assorted fresh fruit in a beautiful, colorful pattern, and consider a light dusting of powdered sugar or a dollop of fresh whipped cream on the side for an extra special touch.
- To ensure your custard is perfectly smooth and lump-free, remember to temper the egg yolks slowly and whisk continuously while cooking, then crucial step of pressing plastic wrap directly onto its surface as it chills prevents any skin from forming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/8 of a 9-inch tart)
- Calories: 410
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Protein: 25g