Fruit Tart with Custard Filling
This fabulous fruit tart with custard filling features a buttery crust and an array of beautiful fresh fruit over a creamy filling scented with vanilla bean.
The vibrant colors and textures of the fruits not only add to the beauty of the tart but also provide a burst of fresh and natural flavors with each bite.
The crust on this fruit tart will never become soggy. A thin layer of white chocolate water-proofs the crust and also tastes delicious.
Ingredients
Ingredient Notes
- Sweet tart dough – A sweet crisp crust is the perfect base for a classic fruit tart with custard filling.
- White chocolate – A thin coating of white chocolate water proofs the crust so it doesn’t get soggy from the custard. The white chocolate also adds just a whisper of flavor. You can use dark or milk chocolate for a stronger chocolate presence in the tart.
- Pastry cream- This is the classic vanilla custard filling for a fresh fruit tart.
- Fresh fruit – Use any seasonal fruit to finish the tart. Berries, sliced stone fruits (peaches, apricots, etc) and orange segments are typical. Harder fruits like apples don’t work as well as soft fruits.
- Apricot preserves – A thin coating of preserves keeps the fruit from drying out and adds a glistening finish for the tart.
How to make a Fruit Tart with Custard Filling
- Bake the short crust shell until golden brown.
- As soon as the pan comes out of the oven, sprinkle chopped white chocolate over the warm crust.
- Let the chocolate melt.
- Spread the white chocolate over the bottom of the tart shell.
- Set the tart shell aside to cool while you make the pastry cream filling.
- Spread the warm pastry cream into the tart shell.
- To prevent a skin from forming on the custard, lay a piece of wax paper or buttered parchment paper directly on the surface of the custard.
- Chill the tart until the custard is completely cold.
- The custard filled tart can be refrigerated for a day before adding the fruit.
- Use an assortment of seasonal fruit to decorate the tart.
- After the fruit is arranged, brush the fruit with a thin layer of strained apricot preserves.
- Chill until serving.
How to store a Fruit Tart
Because of the custard filling, this fruit tart should be refrigerated until serving. The tart will keep for 2-3 days in the refrigerator.
FAQs
Fruit tarts are typically filled with pastry cream. Pastry cream is a custard thickened with cornstarch and flavored with vanilla.
Any soft fruit will work as a tart topping. Using a single fruit in a mass can be visually stunning.
For an abundant presentation, arrange a variety of fruits and berries in a random pattern to evoke the look of a fruit salad. You can use canned mandarin segments, canned pears or canned peaches when seasonal fruits are limited.
Professional bakers use a commercially available clear gel product. For home bakers the best option is strained apricot preserves. The coating prevents the fruit from drying out and keeps the fruit from tumbling off the tart when it’s sliced.
Spread a thin layer of chocolate over the tart crust to prevent the crust from becoming soggy.
Because the white chocolate keeps the crust from becoming soggy, the filled tart will keep for 2-3 days in the refrigerator. Once the fruit is arranged on top the tart keeps for 1-2 days depending on the type of fruit used.
More Fruit Tart Recipes
- White Chocolate Blackberry Tart
- Chocolate Raspberry Tart
- Chocolate Cherry Cheesecake Tart
- Blueberry Cheesecake Tart
- Chocolate Strawberry Tart
Fresh Fruit Tart Recipe
Ingredients
- 1 recipe Tart dough
- 4 oz white chocolate (chopped)
- 1 recipe pastry cream
- 4 cups fresh fruit
- 1 cup apricot preserves
Instructions
- Preheat the oven to 350 °F. Roll the short dough to fit into a 10" or 12" tart pan with a removeable bottom. Prick the bottom of the crust all over with a fork. Bake the crust until it's golden brown. If the bottom of the crust starts puffing up in the oven, poke it with the fork to release the steam.1 recipe Tart dough
- As soon as the tart comes out of the oven, sprinkle the chopped white chocolate evenly over the bottom of the warm crust. Let the white chocolate melt completely, then spread it out to cover the bottom of the crust. Set it aside to cool.4 oz white chocolate
- Meanwhile, make the pastry cream according to the recipe. Pour the warm pastry cream into the tart shell and spread it to an even layer. Lay a piece of wax paper or parchment paper over the pastry cream. Set the tart into the refrigerator to chill completely, 2-3 hours.1 recipe pastry cream
- Arrange your fruit in an attractive pattern over the pastry cream, covering the pastry cream completely.4 cups fresh fruit
- Heat the apricot preserves in the microwave for 30 seconds or so to loosen them up. Strain the preserves to remove any chunks of fruit. Brush the warm preserves over the fruit tart, completely covering the fruit. If the preserves cool and start to thicken reheat them. You can also add a little water to the preserves if they're too thick.1 cup apricot preserves
- Allow the preserves to set. Chill until serving.
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Eileen, Love all of the tips! Do you have a brand favorite for the apricot preserves?
I usually just buy the store brand or Smuckers. Since you strain out the fruit there’s no reason to buy some very expensive or special.