Description

This Summer Fruit Tart is a delightful dessert featuring a crisp, sweet pastry shell filled with smooth, creamy custard and topped with a vibrant assortment of fresh strawberries, blueberries, kiwi, and raspberries. Finished with a shiny apricot glaze and optional fresh mint, this tart is perfect for showcasing the best of summer’s seasonal fruits in a beautifully elegant, yet straightforward dessert.

Ingredients

Scale

Tart Shell

1 pre-made tart shell (9-inch, sweet pastry)

Custard Filling

1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar, divided
1/4 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1 tablespoon unsalted butter

Fruit Topping

1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup kiwi, peeled and sliced
1 cup raspberries

Glaze and Garnish

1/4 cup apricot jam (for glaze)
Fresh mint leaves (for garnish, optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Tart Shell: If using a pre-made tart shell, ensure it is fully cooled. If making from scratch, prepare the sweet pastry shell according to your recipe, bake it until golden brown, then allow it to cool completely before filling.
Make Custard Filling: In a medium saucepan, combine heavy cream, whole milk, and half of the sugar (about 3/8 cup). Heat over medium heat until the mixture is hot but not boiling. Meanwhile, whisk together the egg yolks, remaining sugar, and cornstarch in a bowl. Gradually temper the egg yolk mixture by slowly adding a few spoonfuls of the hot cream mixture while whisking constantly to prevent curdling. Then pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, whisking constantly, until the custard thickens and comes to a gentle boil. Remove from heat and stir in vanilla extract and butter until smooth. Allow to cool slightly.
Assemble the Tart: Pour the slightly cooled custard into the cooled tart shell, spreading evenly. Arrange the sliced strawberries, blueberries, kiwi, and raspberries decoratively on top of the custard filling.
Chill the Tart: Refrigerate the assembled tart for at least 30 minutes to allow the custard to set firmly and the flavors to meld.
Glaze and Garnish: Warm the apricot jam slightly to thin it, then brush it lightly over the fresh fruit to give a shiny glaze and enhance freshness. Garnish with fresh mint leaves if desired. Serve chilled.

Notes

Ensure the tart shell is completely cool before filling to prevent custard leakage.
Temper the egg yolks slowly to avoid scrambling.
The glaze can be replaced with a neutral fruit glaze if preferred.
Use seasonal fruits of your choice for variation.
For a lighter version, substitute half-and-half for heavy cream.