Photo: Tiia Monto · CC BY-SA 4.0
About this photo & recipe
Fruit tart 3.jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Fresh Fruit and Vanilla Cream Tart225 min · 8 wedges · Recipe card
Ingredients
- For the pastry: 200 g plain flour
- For the pastry: 30 g icing sugar
- For the pastry: 2 g fine salt
- For the pastry: 110 g cold unsalted butter, cubed
- For the pastry: 18 g egg yolk
- For the pastry: 20 g cold water
- For the cream: 400 g whole milk
- For the cream: 80 g granulated sugar
- For the cream: 54 g egg yolks
- For the cream: 30 g cornstarch
- For the cream: 25 g unsalted butter
- For the cream: 5 g vanilla extract
- For the topping: 150 g strawberries, hulled and sliced
- For the topping: 120 g banana, sliced
- For the topping: 120 g peeled kiwi, sliced
- For the topping: 120 g peeled pineapple, cut into small pieces
- For the topping: 100 g pear, cored and thinly sliced
- For the topping: 100 g green grapes
- For the glaze: 40 g apricot jam
- For the glaze: 10 g water
Let’s make it
- For the cream, whisk the sugar, egg yolks, and cornstarch in a bowl until smooth. Warm the milk in a saucepan until steaming. Gradually whisk about one-third of the hot milk into the yolk mixture, then return it to the pan with the remaining milk.
- Cook over medium heat, whisking constantly, until the cream thickens and bubbles. Continue whisking for 1 minute. Remove from the heat and stir in the butter and vanilla. Spread in a shallow dish, cover the surface directly, and chill until cold, about 1 hour.
- Heat the oven to 180°C (160°C fan). Mix the flour, icing sugar, and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water just until a dough forms. Shape into a disk, wrap, and chill for 20 minutes.
- Roll the dough on a lightly floured surface and line a 23 cm fluted tart pan with a removable base. Trim the edge, prick the base with a fork, and chill for 15 minutes. Line with baking paper and fill with baking weights or dried beans.
- Bake for 15 minutes. Remove the paper and weights, then bake for another 8–10 minutes, until the base is dry and golden. Cool completely in the pan, about 30 minutes.
- Spread the cold cream evenly in the cooled shell. Arrange the strawberries, banana, kiwi, pineapple, pear, and grapes over the top in a generous, varied pattern.
- Warm the apricot jam with the water until fluid and brush lightly over the fruit. Chill the assembled tart for 30 minutes. Remove from the pan and cut into 8 wedges with a sharp knife.
Kitchen notes
The rest time includes about 60 minutes to chill the cream, 35 minutes to chill the dough, 30 minutes to cool the shell, and 30 minutes to chill the assembled tart. Keep covered and refrigerated at or below 4°C; best served the day it is assembled. Contains wheat, dairy, and egg. This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result.
Recipe in development · not kitchen-tested.
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