Fresh Fruit Tart with Pastry Cream – A Stunning, Easy Dessert
There’s nothing quite like a Fresh Fruit Tart with Pastry Cream. With its buttery shortcrust base, smooth vanilla pastry cream, and vibrant, glossy fruit topping, this tart is a total showstopper. It’s a bakery-worthy dessert that looks impressive but is surprisingly simple to make at home.
Whether you’re hosting a brunch, celebrating a special event, or just craving something fresh and fabulous, this fruit tart is a go-to you’ll come back to all year round.
Why I Love This Recipe
This tart has the perfect balance of textures and flavors. The crust is tender and crisp, the pastry cream is lusciously smooth, and the topping of fresh fruit adds color, natural sweetness, and a little zing. It’s a bit like No-Bake Oreo Cream Pie, but with a more elegant twist.
Plus, you can customize the fruit toppings based on what’s in season or what you love most—berries in spring, stone fruit in summer, or even tropical combos for a fun twist.
Ingredients
For the Tart Base (Shortcrust Pastry):
- 200 g all-purpose flour
- 100 g cold butter, cubed
- 50 g powdered sugar
- 1 egg
- A pinch of salt
- 1 tbsp cold water (if needed)
For the Pastry Cream:
- 500 ml whole milk
- 4 egg yolks
- 100 g sugar
- 40 g cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
For the Fruit Topping:
- 1 cup strawberries, sliced
- 1 kiwi, thinly sliced
- 1/2 cup grapes, halved
- 1/2 mango, sliced
- 1/2 cup blueberries
For the Tart Glaze:
- 3 tbsp apricot or peach jam
- 2 tbsp water
- 1 tsp unflavored gelatin (optional for better hold)
Instructions
1. Prepare the Tart Base
- In a large bowl, sift the flour. Add cold butter cubes and rub in with fingertips until crumbly.
- Add powdered sugar, salt, and egg. Mix until a dough forms. Add water only if needed to bring it together.
- Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 180°C (350°F). Roll out dough and press into a tart pan. Prick base with a fork.
- Bake with pie weights for 15 minutes, remove weights, and bake an additional 5–7 minutes until golden. Let cool completely.
2. Make the Pastry Cream
- In a saucepan, heat milk and lemon zest until just before boiling.
- In a bowl, whisk egg yolks with sugar until pale. Add cornstarch and mix well.
- Gradually whisk hot milk into the egg mixture.
- Return to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in vanilla extract. Cover with plastic wrap directly on the surface. Chill.
3. Assemble the Tart
- Once the tart shell and pastry cream are cool, spread the cream evenly in the shell.
- Decorate the top with your fresh fruit in a beautiful pattern.
4. Prepare the Tart Glaze
- Heat jam and water until melted and smooth. Stir in gelatin if using.
- Brush gently over the fruit for a glossy finish.
Tips for Success
- Chill the pastry dough before rolling to make it easier to handle.
- Strain the pastry cream after cooking if you want it extra smooth.
- Use a variety of fruit for color, texture, and natural sweetness.
- Apply glaze gently using a pastry brush to avoid disturbing the fruit design.
Serving Suggestions
This fruit tart is perfect for:
- Brunch spreads
- Garden parties
- Holiday gatherings
- Or simply an elevated weekday treat
Pair it with a light drink like Blueberry Lemonade or Grasshopper Pie for a dessert duo.
Storage Tips
- Fridge: Store covered in the refrigerator for up to 2–3 days.
- Best the day of: The tart is best enjoyed fresh, as the crust may soften over time.
- Avoid freezing: Fresh fruit and pastry cream don’t freeze well together.
More Recipes You’ll Love
- Caramel Apple Pie Cookies – bite-sized, buttery fall treats
- No-Bake Oreo Cream Pie – quick and indulgent
- Grasshopper Pie – minty, chocolaty, and nostalgic
- Chocolate Chip Cookie Bites – always a win with kids and adults
- Pumpkin Delight Dessert – creamy and layered with cozy fall flavor
Final Thoughts
This Fresh Fruit Tart with Pastry Cream is a celebration on a plate. It’s one of those desserts that feels fancy without being fussy, and every bite is a little moment of joy. You don’t need to be a pastry chef to pull it off—just follow the steps and let the fruit shine.
Give it a try and share your creations with us at @chefmaniac—because we can’t wait to see how beautiful yours turns out!
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