Go Back
–+ servings

Fresh Fruit Custard Tarts

Rose
These Fresh Fruit Custard Tarts feature crisp buttery tart shells filled with silky vanilla custard and topped with vibrant fresh fruit. This elegant bakery-style dessert balances creamy, sweet, and fruity flavors, making it perfect for brunch tables, celebrations, or a beautiful homemade treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert
Cuisine French
Servings 6 tarts
Calories 290 kcal

Equipment

  • mixing bowl
  • small tart pans
  • Rolling Pin
  • saucepan
  • whisk
  • pastry brush

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2 tbsp cold water
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp butter
  • 1/2 cup strawberries, sliced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1 kiwi, peeled and sliced
  • 1/4 cup apricot jam
  • 1 tbsp warm water

Instructions
 

  • In a mixing bowl, combine the flour and powdered sugar. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and cold water and mix gently until a soft dough forms.
  • Wrap the dough in plastic wrap and place it in the refrigerator for about 30 minutes to chill.
  • Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface.
  • Press the dough into small tart pans, trim the edges, and prick the base with a fork to prevent puffing.
  • Bake the tart shells for 15–18 minutes until lightly golden. Remove from the oven and allow them to cool completely.
  • In a saucepan, heat the milk over medium heat until hot but not boiling.
  • In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
  • Slowly pour the warm milk into the egg mixture while whisking continuously to temper the eggs.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens.
  • Remove from heat and stir in the vanilla extract and butter until the custard becomes smooth and glossy. Let it cool slightly.
  • Spoon the custard into cooled tart shells, arrange strawberries, blueberries, raspberries, and kiwi slices on top, then mix apricot jam with warm water and brush lightly over the fruit to glaze.

Notes

Use very cold butter when preparing the tart dough to ensure a crisp and flaky shell. Allow tart shells to cool completely before filling with custard to prevent melting. Choose ripe but firm fruit for the best appearance and texture. For variety, substitute fruits like mango, peaches, grapes, or blackberries. A light apricot glaze gives the fruit a glossy bakery-style finish and helps keep it fresh.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 85mgPotassium: 160mgFiber: 2gSugar: 22gVitamin A: 420IUVitamin C: 18mgCalcium: 90mgIron: 1.2mg
Keyword bakery style fruit tart, fresh fruit tart recipe, fruit custard tarts, mini custard tarts
Tried this recipe?Let us know how it was!