Fresh Fruit Tart


This is the perfect dessert if you like fruit tarts. Or if you hate winter. Or if you like sweets. Basically, this is perfect any day any hour.



Special equipment:

  • Loose bottom tart pan


  • 5 oz (1 cup) all-purpose flour

  • 1 stick of unsalted butter

  • 2 tablespoons sugar

Pastry Cream:

  • 3 cups of milk (I used 1%, but whole would work best - fattier the milk, creamier the cream  )

  • 1/2 cup sugar

  • 1/4 cup cornstarch

  • 4 egg yolks

  • 3 finger pinch of salt

  • 1 vanilla bean (2 teaspoons vanilla extract)

  • 2 tablespoons of butter

  • 1 tablespoon flour


  • Any fresh fruit you desire!

  • I used kiwis, strawberries, blackberries, and blueberries


  1. In a saucepan over medium-low heat, heat 2.5 cups of milk, sugar, salt and vanilla bean (don't forget to split the bean and scrape out all of the seeds with a dull side of a knife!) to a simmer. Stir occasionally to make sure sugar is dissolved and the milk isn't burning. If you are using vanilla extract, reserve it until the end!

  2. In a bowl, whisk together the egg yolks, 0.5 cup of milk, cornstarch and flour. It will be little awkward at first because of the chalkiness of the cornstarch, but it will eventually come together nicely.

  3. Add a small amount of the hot milk into the egg mixture and whisk it together. This is to "temper" the eggs (slowly bring them up to temperature) so that you don't end up with scrambled eggs. 

  4. Once tempered, pour the egg mixture into the saucepan with the remaining milk. This is the important part - once the simmering milk and the egg mixture are combined over medium-low heat, stir continuously(!!!) until the mixture thickens. Essentially, we are making vanilla pudding! 

  5. Once thick to your liking (remember it will thicken slightly more once cooled), remove from the heat and whisk in the 2 tablespoons of butter and, if using, vanilla extract. I find that the butter adds an extra layer of richness to the cream. 

  6. Pour into a bowl, and cover with plastic wrap (make sure you put the plastic wrap directly on the surface of the cream, otherwise you will end up with a skin on top) and place in the refrigerator until cool.

  7. Preheat your oven to 350 degrees F.

  8. Make the pastry by mixing together flour,  sugar, and butter - I know many people/blogs/experts say to cut in ice cold butter, but honestly, I find it much easier to work with slightly softened butter. I work quickly with my fingertips to mix the flour and butter together and the pastry forms in just a few minutes.

  9. Once the pastry is ready, simply press it into the tart pan, making sure you press it into the edges of the pan.

  10. Bake in the preheated oven until slightly golden - around 10-12 minutes (every oven is different, so check after 10 minutes and judge it by the looks of it)

  11. Once the pastry cream and the crust are cooled, simply put the cream inside (use as much or as little as you want!), and decorate with fresh fruit. There are absolutely no rules in this!

  12. Serve chilled and enjoy!

Happy eating!


I don't know what it is about fruit tarts, but I love them! Wait, I know exactly what it is! The combination of delicious, slightly sweet crust, silky vanilla pastry cream, and loads of fresh fruit makes this dessert absolutely irresistible. I know the weather is still cold and fruit tarts are more of a summer dessert, but it's my way of dealing with the stupid snow  And even though this is definitely in the dessert category, the fresh fruit does make it taste much lighter than a typical dessert. Once you see the recipe for this, buying fruit tarts will no longer sound like a good idea. The recipe is incredibly simple and the whole thing comes together in no time. There is a little bit of love needed for the pastry cream, but like all delicious things in life, it's worth the effort  Plus, if you happen to have a fresh vanilla bean lying around (like most of us do), this is THE perfect place for it. The vanilla seeds in the pastry cream add the wow factor for sure and the flavor of real vanilla is also amazing. But honestly, vanilla extract will work perfectly fine. So if you are like me and love dessert of any kind, this is perfect. Or if you like fruit tarts. Or if you hate winter. Or if you like sweets. Basically, this is perfect any day, every day, every hour, all the time. Enjoy!