Name: Homemade Vanilla Custard Fruit Tart | Classic Fresh Fruit Dessert
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: All-purpose flourThe foundation of our flaky crust, providing structure and tender bite.; Unsalted butterEssential for a rich, buttery flavor and tender texture in the pastry, ensure it's very cold.; Granulated sugarAdds sweetness to both the crust and the `vanilla custard`, balancing the tartness of the fruit.; Large eggUsed in both the crust for binding and richness, and the custard for thickening and lusciousness.; Cold waterHelps bring the pastry dough together without developing too much gluten.; Whole milkThe base for our incredibly creamy and smooth vanilla custard.; Egg yolksProvide richness, color, and act as a primary thickener for the custard.; CornstarchA crucial thickening agent for the custard, ensuring it sets beautifully without using animal pectin.; vanilla powderThe star flavor of our custard, use a high-quality extract for the best taste.; Assorted fresh fruitsA colorful medley of seasonal berries, kiwi, mandarin oranges, and grapes for the vibrant topping.; Apricot jam (optional, for glaze)Used to create a shiny, protective glaze over the fruit, enhancing visual appeal and freshness.

Description

Craft an exquisite Homemade Vanilla Custard Fruit Tart. Master the flaky, buttery crust and luscious vanilla custard for this elegant, fresh fruit dessert. Full instructions and nutrition included.

Ingredients

All-purpose flourThe foundation of our flaky crust, providing structure and tender bite.
Unsalted butterEssential for a rich, buttery flavor and tender texture in the pastry, ensure it's very cold.
Granulated sugarAdds sweetness to both the crust and the `vanilla custard`, balancing the tartness of the fruit.
Large eggUsed in both the crust for binding and richness, and the custard for thickening and lusciousness.
Cold waterHelps bring the pastry dough together without developing too much gluten.
Whole milkThe base for our incredibly creamy and smooth vanilla custard.
Egg yolksProvide richness, color, and act as a primary thickener for the custard.
CornstarchA crucial thickening agent for the custard, ensuring it sets beautifully without using animal pectin.
vanilla powderThe star flavor of our custard, use a high-quality extract for the best taste.
Assorted fresh fruitsA colorful medley of seasonal berries, kiwi, mandarin oranges, and grapes for the vibrant topping.
Apricot jam (optional, for glaze)Used to create a shiny, protective glaze over the fruit, enhancing visual appeal and freshness.

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Instructions

Step 1:Prepare the Tart DoughIn a food processor, pulse flour, sugar, and a pinch of salt. Add cold, cubed unsalted butter and pulse until coarse crumbs form. Add the egg and cold water, pulsing just until the dough comes together. Form into a disc, wrap, and chill for at least 30 minutes. Preheat your oven to 375°F (190°C).
Step 2:Blind Bake the CrustRoll out the chilled dough on a lightly floured surface to an 11-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the fluted edges. Trim excess dough. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake for another 10-15 minutes until lightly golden. Cool completely on a wire rack.
Step 3:Make the Vanilla CustardWhisk egg yolks, granulated sugar, and cornstarch in a bowl until pale. Heat milk and vanilla powder in a saucepan until simmering. Slowly temper the hot milk into the egg mixture, then return the entire mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens significantly and coats the back of a spoon, about 5-7 minutes. Pour the custard into a clean bowl, cover with plastic wrap pressed directly onto the surface, and chill for at least 2 hours.
Step 4:Assemble the TartOnce the crust is cool and the custard is chilled, pour and spread the vanilla custard evenly into the blind-baked tart shell. Arrange your washed and dried fresh fruits decoratively over the custard. You can create concentric circles or a beautiful mosaic pattern with your chosen fruits.
Step 5:Glaze and ChillIf using, gently heat apricot jam with a tablespoon of water or fruit juice in a small saucepan until melted and smooth. Strain if desired, then lightly brush the warm glaze over the arranged fruits for a beautiful shine. Refrigerate the `homemade vanilla custard fruit tart` for at least 2 hours, or ideally 4 hours, to allow the custard to fully set and the flavors to meld before serving.

Notes

Keep your beautiful fruit tart covered in the refrigerator for up to 2-3 days; while the fresh fruits are best enjoyed promptly, it will still be delicious.
This delightful fruit tart is designed to be served chilled, so there's no need to reheat it; simply bring it out of the fridge 15-20 minutes before serving to let its flavors truly shine.
Present individual slices as a vibrant standalone dessert, or elevate the experience with a light dusting of powdered sugar or a delicate dollop of unsweetened whipped cream on the side.
To achieve that perfectly flaky and tender tart crust, remember to use very cold, cubed butter and pulse the dough just until it comes together, preventing overmixing which can make it tough.

Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8th of tart)
Calories: 390
Sodium: 85mg
Fat: 23g
Saturated Fat: 14g
Trans Fat: 0g
Protein: 47g