Each bite of this fresh fruit tart is a mix of crumbly sweet crust, smooth and decadent custard and juicy fresh berries! This is the perfect refreshing treat for warmer weather!
Prep Time: 20 minutesminutes
Cook Time: 40 minutesminutes
Chill: 2 hourshours
Total Time: 3 hourshours
Servings: 12
Ingredients
For the Crust:
2cupsall-purpose flour
2Tablespoonsgranulated sugar
1teaspoonsalt
½cupbutter, cut into 1 inch pieces
1egg
1Tablespoonmilk, more as needed
For the Custard:
4large egg yolks
½cupgranulated sugar
¼cupcornstarch
¼teaspoonsalt
1 ½cupswhole milk, at room temp (do not substitute)
4Tablespoonsbutter, cut into tablespoon sized pieces
To Assemble:
Fresh fruit of your choice
Instructions
For the Crust:
In a blender or food processor, pulse together the flour, sugar, salt and butter until the butter pieces are no bigger than pea size. Add the egg and pulse until the dough starts to clump together. Add milk as needed to help the dough come together. Shape into a disc and refrigerate for 30 minutes.
Preheat the oven to 350°F and grease a 10 inch tart pan. Allow the dough to sit for a few minutes to soften slightly and then roll the dough out on a floured surface. The size should be slightly bigger than the tart pan and is about 1/4 inch thick.
Then press dough onto bottom of pan and form up the sides. Pierce the dough several times with a fork.
Bake crust for 18 to 22 minutes, or until lightly golden. Allow to cool completely.
For the Custard:
In a medium sauce pan, whisk together the eggs, sugar, corn starch and salt until well combined and no lumps remain. Then whisk in the milk until well combined. Heat the mixture over medium heat for 3 to 5 minutes, or until the custard has thickened. Make sure to keep stirring the entire time so it doesn't burn. Remove from heat and whisk in the vanilla.
Next add in each piece of butter separately, whisking until completely melted before adding the next piece. Pour the hot mixture on top of your cooled tart crust and place a layer of plastic wrap directly on top. Refrigerate for two hours, or until custard is chilled through.
To Assemble:
Top with fresh fruit like strawberries, kiwi, raspberries and blueberries. Refrigerate until ready to eat.
Notes
To make small fruit tarts as shown in video:
Prepare the dough and custard as instructed - however use a greased muffin pan instead of a tart pan for the crust.
Roll the dough out to about 1/4 inch thick, then use a cookie cutter to cut dough into scalloped circles that are slightly larger than the wells of your muffin pan.
Press the circles into the bottom of the muffin cups and pierce several times with a fork. Bake for 15-18 minutes, or until lightly golden.
Let cool completely, then add in custard and top with fruit. This recipe makes enough for 12 smaller tarts.