Fresh Fruit Tart with Pastry Cream – Colorful, Creamy, and Refreshing

A Fresh Fruit Tart with Pastry Cream is a stunning dessert that combines crisp, buttery tart shell, smooth, vanilla-flavored pastry cream, and vibrant fresh fruit. Perfect for celebrations, brunches, or a light dessert, it delivers elegance and flavor in every bite.

Why You’ll Love This Recipe

• Crisp, buttery tart shell paired with smooth, creamy pastry cream
• Fresh seasonal fruit adds vibrant flavor and color
• Pork-free, alcohol-free, and family-friendly
• Makes an elegant dessert for entertaining
• Can be prepared ahead of time for convenience

Ingredients

For the Tart Shell

• 1 ¼ cups all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice water

For the Pastry Cream

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

For the Topping

• 1 cup strawberries, halved
• ½ cup blueberries
• ½ cup kiwi, peeled and sliced
• ½ cup raspberries (optional)
• 2 tablespoons apricot jam, warmed (for glaze)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
2. In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
3. Add egg yolk and ice water. Pulse until dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
4. Roll out chilled dough and press into a 9-inch tart pan. Trim excess edges.
5. Line tart shell with parchment paper and fill with pie weights or dried beans.
6. Bake shell for 15 minutes, remove weights, and bake an additional 10 minutes until lightly golden. Cool completely.
7. For the pastry cream, heat milk in a saucepan until it begins to steam (do not boil).
8. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
9. Slowly pour half of the hot milk into egg mixture, whisking constantly.
10. Return mixture to saucepan and cook over medium heat, whisking until thickened.
11. Remove from heat, stir in butter and vanilla extract. Cover with plastic wrap touching the surface to prevent skin. Cool completely.
12. Spread cooled pastry cream evenly into baked tart shell.
13. Arrange strawberries, blueberries, kiwi, and raspberries on top of the cream in a decorative pattern.
14. Lightly brush fruit with warmed apricot jam for a shiny glaze.
15. Chill tart for at least 1 hour before serving to set pastry cream.

Tips & Variations

• Use seasonal fruits for the freshest flavor and color
• Blind-bake the tart shell to prevent a soggy bottom
• Substitute pastry cream with cream cheese filling for a twist
• Make individual tartlets for a fun presentation
• Glaze keeps fruit looking fresh and adds a subtle sweetness

Storage & Freezer Instructions

• Store in an airtight container in the refrigerator for up to 2 days
• Pastry cream may become slightly watery if stored too long; serve within 24–48 hours
• Tart is not recommended for freezing due to delicate pastry cream and fresh fruit

Serving & Pairing Ideas

• Serve chilled for a refreshing dessert
• Pair with lightly sweetened whipped cream
• Serve with a glass of sparkling water or iced tea for brunch
• Add fresh mint leaves for garnish and extra aroma

Frequently Asked Questions

Can I make the tart shell ahead of time?

Yes, the tart shell can be baked and cooled a day in advance. Store in an airtight container until ready to fill.

What fruits work best on top?

Berries, kiwi, mango, and thinly sliced stone fruits work beautifully. Use fresh, firm fruit for best results.

Can I substitute the pastry cream?

Yes, cream cheese filling or mascarpone cream can be used for a different flavor and texture.

How do I prevent the pastry cream from curdling?

Temper the egg yolks by slowly adding hot milk while whisking continuously. Cook over medium heat and whisk constantly until thickened.

Ready to Make It?

This Fresh Fruit Tart with Pastry Cream is a showstopper dessert that combines crisp pastry, silky cream, and vibrant fruit. Perfect for holidays, brunch, or weekend treats, it’s a classic dessert that looks as good as it tastes.

You Might Also Like

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• Vanilla French Beignets – Light, airy, and perfect for sweet brunch.

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