When it comes to desserts, I will admit that I am a fruity gal! I always see beautiful fruit tarts in the display cabinet of the store and wonder if I could make that at home. Well, I did and I found out it is not as scary as it looks. If you show up to your party with these, your friends will believe you got these professionally made!
This recipe breaks down into just 3 simple parts: the dough, the custard, and the toppings. For the custard, you simply need to warm milk and incorporate it with sugar, egg yolks, cornstarch, vanilla, salt and lemon zest! The lemon zest really will brighten the whole tart.
The key is to thicken the custard then cool it so it will be a perfect creamy texture. If you think your custard is too runny, you can add a bit more cornstarch when you are reheating it after the egg and sugar mixture is whisked with the milk.
For the dough, combine your ingredients in a stand mixer. When the dough is complete, I like to let is sit in the refrigerator for 30 minutes. Then roll out and fit to your mould. I used these fun donut moulds that you can buy on Amazon. They bring such a fun twist on the classic dessert. Bake at 350 for about 12 minutes. Once your dough has cooled, remove from the moulds and add your custard.
Lastly, for the fruit, use whatever fruit you want. Place your fruit onto and glaze with some warmed apricot jam. This gives you that shiny effect!
Beautiful Fruit Custard Tart – A Stunning & Easy Dessert
Equipment
- Mixing Bowls
- Whisk
- Saucepan
- Zester or Grater
- Rolling Pin
- Tart Molds or a Tart Pan
- Baking Sheet
- Pastry Brush
- Cooling Rack
Ingredients
For the Custard:
- 2 cups whole milk
- 1 cup sugar
- 6 egg yolks
- 1 tbsp cornstarch add more if needed to thicken
- ¼ tsp salt
- 1 tsp vanilla extract
- Zest of ½ lemon
For the Tart Dough:
- ½ cup powdered sugar
- 7 tbsp softened butter
- 1 egg
- ½ tsp vanilla extract
- 1¼ cups all-purpose flour
- ¼ tsp baking powder
For the Toppings:
- Assorted fresh fruit blueberries, blackberries, strawberries, raspberries, kiwi, clementines, pomegranate seeds
- ½ cup apricot jam
Instructions
Step 1:
- Pour 2 cups of whole milk into a pot and let it get warm enough to start simmering.
Step 2:
- In a separate bowl add one cup of granulated sugar and separate six egg yolks. Whisk egg and sugar until they are well combined
Step 3:
- Add 1 tablespoon of cornstarch and 1 teaspoon of salt very carefully pour in your hot milk mixture, whisking consistently, so the eggs don’t cook
Step 4:
- Carefully add your mixture back into the pot over a low heat, still stirring consistently, and adding 1 teaspoon of vanilla Extract. Zest half a lemon and then pour into a bowl and put it in the refrigerator to cool and thicken for your tart.
Step 5:
- Add one half cup of powdered sugar and 7 tablespoons of softened butter and mixed well crack in one egg and 1/2 teaspoon of vanilla mix it all together and then add one and 1 1/4 cup of all purpose, flour and 1/4 teaspoon of baking powder mix.
Step 6:
- Next, flour your surface, combine your dough and then wrap it in saran wrap. Put it in the refrigerator for one hour to let it harden. Roll it out and take the ring molds. Press the dough inside. Bake at 350F for about 12 minutes
Step 7:
- Take 1/2 cup of apricot jam and put it in the microwave for 30 seconds until it is nice and thin.
Step 8:
- Assemble your tarts by adding the vanilla custard then we’re going to top it off with your fruit of choice. Lastly brush on that apricot jam for a shiny finish!
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