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Hero Image Vertical 2:3 photo of a bright, colorful fresh fruit tart with a golden pastry shell, topped with assorted berries and kiwi slices. Alt text: Fresh fruit tart with pastry cream, topped with strawberries, blueberries, and kiwi on a golden tart shell. Introduction + Pinterest Description 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. This homemade tart impresses visually and is surprisingly easy to make. With a crisp crust, luscious filling, and fresh, seasonal fruit, it balances sweetness and freshness beautifully. It’s perfect for entertaining or treating yourself to a bright, colorful dessert that tastes as good as it looks. 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 (US Measurements) 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 Preheat oven to 350°F (175°C). In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water. Pulse until dough forms a ball. Wrap in plastic and refrigerate for 30 minutes. Roll out chilled dough and press into a 9-inch tart pan. Trim excess edges. Line tart shell with parchment paper and fill with pie weights or dried beans. Bake shell for 15 minutes, remove weights, and bake an additional 10 minutes until lightly golden. Cool completely. For the pastry cream, heat milk in a saucepan until it begins to steam (do not boil). In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly pour half of the hot milk into egg mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking until thickened. Remove from heat, stir in butter and vanilla extract. Cover with plastic wrap touching the surface to prevent skin. Cool completely. Spread cooled pastry cream evenly into baked tart shell. Arrange strawberries, blueberries, kiwi, and raspberries on top of the cream in a decorative pattern. Lightly brush fruit with warmed apricot jam for a shiny glaze. 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 No-Bake Kiwi Cheesecake – Creamy, light, and fruity dessert Strawberry Tiramisu – Elegant layers of mascarpone and fresh strawberries Red Velvet Cheesecake – Rich, indulgent, and visually stunning Vanilla French Beignets – Light, airy, and perfect for sweet brunch

Fresh Fruit Tart with Pastry Cream

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  • Author: Myla
  • Total Time: 90
  • Yield: 8 1x

Description

Fresh fruit tart with a crisp pastry shell, creamy vanilla pastry cream, and colorful seasonal fruit. Elegant, refreshing, and pork-free.

Ingredients

Scale

Tart Shell:

1 ¼ cups all-purpose flour

¼ cup sugar

½ teaspoon salt

½ cup unsalted butter, cold, cubed

1 egg yolk

2 tablespoons ice water

Pastry Cream:

2 cups whole milk

½ cup sugar

4 egg yolks

¼ cup cornstarch

2 tablespoons butter

2 teaspoons vanilla extract

Topping:

1 cup strawberries, halved

½ cup blueberries

½ cup kiwi, sliced

½ cup raspberries (optional)

2 tablespoons apricot jam, warmed

Instructions

1. Preheat oven to 350°F.

2. Pulse flour, sugar, salt, and butter in food processor.

3. Add egg yolk and ice water; form dough and refrigerate 30 min.

4. Roll dough into 9-inch tart pan; trim edges.

5. Line with parchment and pie weights; bake 15 min.

6. Remove weights; bake 10 more minutes until golden.

7. Heat milk until steaming.

8. Whisk sugar, egg yolks, and cornstarch.

9. Temper egg mixture with hot milk.

10. Return to pan; cook until thick.

11. Stir in butter and vanilla; cool.

12. Spread pastry cream in tart shell.

13. Arrange fruit on top.

14. Brush with warmed apricot jam.

15. Chill at least 1 hour before serving.

Notes

Use seasonal fruits for best flavor.

Blind-bake tart shell to prevent soggy bottom.

Glaze fruit for shine and freshness.

  • Prep Time: 30
  • Cook Time: 25
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1
  • Calories: 320
  • Sugar: 28
  • Sodium: 100
  • Fat: 15
  • Saturated Fat: 8
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 40
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 90

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