Fruit Custard Tart Recipe

If there’s a dessert that always sparks joy and draws a crowd, it’s a Fruit Custard Tart. With its buttery, crisp shortcrust base, rich and silky vanilla custard, and a dazzling crown of fresh berries, this tart is the very definition of edible happiness. Whether you’re celebrating a special occasion or just want to turn an ordinary evening into something memorable, this recipe brings together favorite flavors and beautiful colors in a way that’s both straightforward and sensational.

Ingredients You’ll Need

Each component in this Fruit Custard Tart is simple and familiar, but together, they create a showstopping dessert. Here’s a breakdown of what you’ll need and how each ingredient works its magic.

• Unsalted butter: This forms the backbone of a tender, crumbly shortcrust and enriches the custard’s flavor.
• Icing sugar (powdered sugar): Brings delicate sweetness to the tart shell and ensures a fine, melt-in-your-mouth texture.
• Large egg: Essential for binding the shortcrust pastry, giving it strength without toughness.
• Plain flour (all-purpose flour): The structure behind your classic tart shell — use just enough for crispness.
• Whole milk: The creamy foundation for a luxurious custard filling.
• Butter (for the filling): Adds a final layer of silkiness to the custard, helping it set perfectly.
• Vanilla extract: Brings deep, aromatic sweetness and an irresistible custard flavor.
• Granulated white sugar: Sweetens the custard without overpowering the subtle vanilla and egg notes.
• Cornflour (cornstarch): Thickens the custard so it slices beautifully.
• Eggs and egg yolks: Deliver richness and structure to the creamy filling — don’t skip the yolks!
• Fresh berries (strawberries, raspberries, blueberries): Not only do they add bursts of natural color, but each berry brings its own sweet-tart pop to every bite.

How to Make Fruit Custard Tart

Step 1: Prepare the Shortcrust Pastry

Start by creaming your softened butter and icing sugar in the bowl of a stand mixer. You’re aiming for a smooth, cohesive mixture, which takes just a couple of minutes on medium speed. This step is key — properly creamed butter and sugar set the stage for a tender, evenly baked tart shell.

Step 2: Add the Egg and Flour

With your mixer on low, blend in the egg until it’s seamlessly combined. Gradually add the flour and mix until big, soft clumps start to form. The secret to the best Fruit Custard Tart crust? Avoid over-mixing at this stage to keep your pastry nice and tender.

Step 3: Form and Roll the Dough

Turn the dough out onto a lightly floured surface. Using your hands, gently shape it into a ball, being careful not to handle it too much. Press it into a disk, about an inch thick, then carefully roll it out to roughly 11 inches in diameter. Keep rotating and lightly flouring to prevent sticking.

Step 4: Line the Tart Pan and Chill

The rolled pastry goes into your 9-inch tart pan. Drape it over your rolling pin for easy transfer, then snuggle it into the edges and up the sides. Leave the extra pastry standing upright along the rim, then park the lined pan in the fridge for at least two hours. This prevents shrinking and ensures crisp edges — don’t rush this step!

Step 5: Bake the Tart Shell

Preheat your oven and trim off the overhang with a sharp knife. Prick the base with a fork, line it with baking paper, and fill with rice or pie weights to help the shell keep its shape. After 20 minutes of baking, remove the weights and bake another 15 minutes until the edges are pale golden. Shield the edges with foil if they brown too quickly. A perfectly baked shell is the foundation for a stunning Fruit Custard Tart!

Step 6: Make the Custard Filling

Set a saucepan over medium heat and combine your milk, butter, sugar, and vanilla. Allow it to heat until steaming, stirring occasionally. Meanwhile, whisk together the cornflour, eggs, and egg yolks in a separate bowl. This step makes sure your thickener is evenly distributed and ready for the hot milk.

Step 7: Temper the Eggs

Slowly drizzle the steaming milk mixture into your eggs while whisking constantly. This gentle technique ensures the eggs heat gradually without scrambling. Once everything’s combined, pour it back into the saucepan.

Step 8: Cook and Thicken the Custard

Stir the custard over low-medium heat with a balloon whisk. Watch closely — after several minutes, the mixture will suddenly thicken. Keep whisking to avoid lumps. It’s ready when a spoonful drops off in thick ribbons and doesn’t ooze back into itself.

Step 9: Fill and Chill

Remove the custard from the heat and let it cool briefly. Pour it into your cooled tart shell, smoothing it out with a spatula or knife. Transfer the tart to the fridge to set for at least three hours — patience means your Fruit Custard Tart will slice neatly!

Step 10: Top with Fresh Berries

Arrange the strawberries, raspberries, and blueberries over the chilled custard, fanning or layering as you like. This is where you add your personal flourish, so get creative with your berry mosaic before serving.

How to Serve Fruit Custard Tart

Garnishes

A light dusting of icing sugar across the berries gives a pretty, snowy finish. A few tiny mint leaves add bright color and a gentle freshness, making your Fruit Custard Tart look just as good as it tastes.

Side Dishes

Serve each slice alongside a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. If you’re hosting brunch, this tart pairs beautifully with a light citrus salad or chilled mimosas to balance its richness.

Creative Ways to Present

Try assembling mini tarts for individual servings — perfect for parties or afternoon tea. If you’re feeling playful, alternate rows or circles of the different berries, or add edible flowers for a garden-inspired centerpiece. However you present it, this Fruit Custard Tart always brings a wow factor!

Make Ahead and Storage

Storing Leftovers

Wrap your Fruit Custard Tart tightly in plastic wrap or store in an airtight container in the fridge. It keeps its lovely texture and flavor for up to three days, although the berries are freshest on day one.

Freezing

If you’d like to freeze your tart, it’s best to do so before adding the fresh fruit topping. Double-wrap the filled but undecorated tart (in the tin or out) with plastic and foil, then freeze up to one month. Thaw overnight in the refrigerator, then add your berries just before serving.

Reheating

The Fruit Custard Tart is best enjoyed chilled or at cool room temperature. If you want to bring it up from refrigerator-cold, simply leave slices out for 10-15 minutes before serving. Avoid microwaving, as this can cause the custard to separate and the crust to lose its crispness.

FAQs

Can I make the tart shell in advance?

Absolutely! The shortcrust pastry can be made a day ahead and kept wrapped in the refrigerator. You can even bake the shell in advance; just store it in an airtight container until ready to fill.

What other fruits can I use with my Fruit Custard Tart?

Mix things up by adding sliced kiwi, mango, blackberries, or even thinly sliced peaches. Any fruit that’s juicy but not too watery will add a delightful twist.

Why is my custard lumpy?

Lumpy custard usually happens when the eggs cook too quickly. Make sure you pour in the hot milk slowly while whisking constantly, and don’t rush the thickening process over the stove.

Do I need to use pie weights for the crust?

Pie weights (or uncooked rice/beans) help the crust keep its shape and avoid puffing up or shrinking during baking. If you skip this step, you may end up with uneven edges or a base that’s too thick in spots.

Can I make mini tarts instead of one big Fruit Custard Tart?

Definitely! Just divide your pastry and custard among smaller tins, reducing the baking time slightly. Mini tarts are not only adorable but also make for easy serving.

Final Thoughts

The combination of crisp pastry, velvety custard, and jewel-like fruit is pure joy in every bite. I hope you find this Fruit Custard Tart recipe as delightful and rewarding as I do — give it a try and turn any day into a celebration!

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