Fruit Tart - Easy to make and oh so delicious! Choose your favorite fruits / berries for the top too!

I LOVE a good Fruit Tart! The pastry case was made with the addition of ground almonds, which makes for a delicious gentle flavour, the custard filling with vanilla and the fruits, well, they speak for themselves. sweet, juicy and delicious!  Unfortunately, when I made this recipe it was winter and I had to use frozen berries (as you will see in the photos), the taste is still delicious, but of course fresh berries, when in season are the best in appearance and taste!
You can of course buy a ready made pastry case, but I would encourage you to make your own. It really does make the world of difference, and you could have it made quicker than it would take you to go to the shop to buy one! The crunchy sweet almond pastry matches perfectly with the soft, creamy vanilla custard filling. This really is wonderful indeed! Best served chilled and enjoyed with friends!

I have also made a recipe up to show you how to make your own shortcrust pastry. Of course you can buy the shop stuff, but this recipe is easy, cheaper and by far more tasty! You can make little flans, but make sure you adjust the cooking times. So go on, give it a go!

What You Will Need
a flan / quiche dish 23 cm / 9 inch diameter.

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Ingredients:

6 oz or 170 g Shortcrust pastry. See here to make your own Shortcrust pastry. 

(Also in my shortcrust pastry is 2 Tablespoons of ground almonds & 2 Tablespoons of regular sugar. Add those when you add the flour.)

.... OR   buy a 9 inch ready cooked pie crust.
The Filling
6 medium egg yolks, room temperature
3/4 cup / 170 g sugar
3 tablespoons cornstarch
1 1/2 cups / 350 ml hot milk
1/2 teaspoon pure vanilla extract
1 tablespoon heavy cream
The Topping
fruits of your choice
Some sugar powder for sprinkling over.

Instructions:

First things first! Get all your ingredients ready. I like to weigh out and put everything in order of adding into the recipe. If it's all ready, you will whizz through the recipe and NOT forget anything!

Make The Pastry

1.*** If you are using a shop bought pastry case, skip to the FILLING instructions.   Put the oven on to 170C, 325F,Gas 3 (please note I have lowered the cook time to get this pastry case as crisp as a cookie without burning it)

2. Make your shortcrust pastry. Click here for instructions.

3. Grease your flan dish & make sure you grease up the sides too.

4. Place your rolled out pastry in to your chosen dish. Make sure you gently push the sides around the dish and trim any excess pastry.

5. If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas.

Shortcrust Pastry
lining dish with pastry
push sides of pastry
trim edges of pastry

6. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes, then remove the weights and continue to cook for a further 10 - 15 minutes until the pastry is completely cooked.

Bake Blind

fill with pasta or weights to bake blind

7. When ready, the flan case should look like the photo below and ready for the filling.

Fully Cooked Pastry Case
Fully Cooked Pastry Case

The filling
1. In the bowl , beat the egg yolks and sugar until very thick. Reduce to low speed, and add the cornstarch.
2. Heat the milk in a pan over a gentle heat until it just starts to bubble. Remove from heat and transfer to a pouring jug for ease.
3. With the mixer still on low, slowly pour the hot milk into the egg mixture. *** Put a cloth under the jug to catch any drips!

Custard
Raspberry Brulee is a lovely dessert, served warm or chilled and you can also swap the berries for any of your favorites! Easy recipe too!

4. Pour the mixture back into the saucepan and cook over low heat. Keep stirring with a wooden spoon, until the mixture thickens. This will take around 6 minutes. Don't worry if your custard starts to curdle or go lumpy. Just keep stirring until it is as thick as in the photo below then take a whisk and whisk real hard to get the custard smooth.

The custard will come together and become very thick, like pudding. Stir in the vanilla, and heavy cream.

5. Put the custard in a bowl and place plastic wrap directly on the custard and refrigerate until cold. (This will avoid a skin forming)

Custard Cooling
Cover surface with plastic wrap and let cool. (please note this is a vanilla custard photo!)

When your pastry case and custard have completely cooled, give the custard a stir and then spread in the pastry case. Smooth over the top and add your favourite fruits. Dust with Sugar powder and refrigerate until ready. If you refrigerate, cover with plastic wrap to avoid any skin forming on the custard.

Fruit Tart - Easy to make and oh so delicious! Choose your favorite fruits / berries for the top too!

Fruit Tart - Easy to make and oh so delicious! Choose your favorite fruits / berries for the top too!

Fruit Tart
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Servings: 8
Ingredients
The Base
  • 170 g / 6 oz Shortcrust pastry - click this link to make the exact amount needed.
  • inch OR buy a 9 ready cooked pie crust.
The Filling
  • 6 medium egg yolks room temperature
  • 3/4 cup / 170 g sugar
  • 3 tablespoons cornstarch
  • 1 1/2 cups / 350 ml hot milk
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon heavy cream
The Topping
  • fruits of your choice
  • Some sugar powder for sprinkling over.
Instructions
*** If you are using a shop bought pastry case, skip to the FILLING instructions. Put the oven on to 170C, 325F,Gas 3 (please note I have lowered the cook time to get this pastry case as crisp as a cookie without burning it)
  1. Make your shortcrust pastry. Click here for instructions.
  2. Grease your flan dish & make sure you grease up the sides too.
  3. Place your rolled out pastry in to your chosen dish. Make sure you gently push the sides around the dish and trim any excess pastry.
  4. If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas.
  5. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes, then remove the weights and continue to cook for a further 10 - 15 minutes until the pastry is completely cooked.
  6. When ready, the flan case should look like the photo below and ready for the filling.
The filling
  1. In the bowl , beat the egg yolks and sugar until very thick. Reduce to low speed, and add the cornstarch.
  2. Heat the milk in a pan over a gentle heat until it just starts to bubble. Remove from heat and transfer to a pouring jug for ease.
  3. With the mixer still on low, slowly pour the hot milk into the egg mixture. *** Put a cloth under the jug to catch any drips!
  4. Pour the mixture back into the saucepan and cook over low heat. Keep stirring with a wooden spoon, until the mixture thickens. This will take around 6 minutes. Don't worry if your custard starts to curdle or go lumpy. Just keep stirring until it is as thick as in the photo below then take a whisk and whisk real hard to get the custard smooth. The custard will come together and become very thick, like pudding. Stir in the vanilla, and heavy cream.
  5. Put the custard in a bowl and place plastic wrap directly on the custard and refrigerate until cold. (This will avoid a skin forming)
Fruit Tart - Easy to make and oh so delicious! Choose your favorite fruits / berries for the top too!

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6 thoughts shared

      1. Comment author image

        Monisha Sharma

        says:

        Hi, what I meant to ask is, how do I prep the fruits that is cut up into smaller bits, for example – Banana, Pineapple, sliced kiwi, sliced strawberries, etc. from my earlier experience, these fruits release moisture after being cut, and make the tart soggy and runny. Thanks!

      2. Hi! Ok, now I understand! There are a couple of things you can do, once you slice the fruits, place them on some kitchen paper to pat any excess juice off them, and if it were me, I would arrange the fruits on the tart just before serving. Don’t forget, with banana, it does have a tendency to go brown as soon as it comes into contact with the air, so for that fruit, slice just before serving.
        The other thing you could do if you wished, was to use a gelatine glaze brushed over the fruits once you’ve pat them dry and arranged them. You can get them in small packages in the bakery section of the shop. Or you can mix a tablespoon of apricot jam with a tablespoon of hot water, stir until it’s all mixed, allow to cool, then brush that over the top of the fruit once it’s arranged. It helps to keep the fruit fresh in colour and texture, if you are not eating immediately. I hope that helps!!

      3. Comment author image

        Monisha Sharma

        says:

        Thanks so much for your super quick response! Those are great tips and very workable, I am surely going to apply them and am can tell I will get great results. :)
        I love your recipes … your Moist Coconut Pound/Loaf Cake was a SUPER HIT!!! EVERYONE loved it – including a friend who is not a big coconut fan .. Thanks again ..

      4. So happy you are enjoying the recipes Monisha!
        Don’t be afraid to ask anything you like at any time. I’m always happy to help :) Have a lovely weekend.
        Mary