Fruit Pastry Cream Tart

Here’s a beautiful Fruit Pastry Cream Tart! You won’t resist the fresh and colorful fruits mix with rich pastry cream in a crispy pastry crust. This classic elegant dessert will impress your friend and family. Surprisingly, it is easy to prepare!

Perfect Dessert to Entertain Guest and Family

This fruit tart or fruit pie is a great dessert for entertaining. This cake is a cake that consists of three important layers, namely crispy crust, cream filling, and fresh fruit on top. These three elements are essential to make this tart the perfect cake.

This dessert is popular in France. Almost every cake shop there displays it like a colorful ornament. It will definitely attract anyone who sees it. Even so, currently, this fruit tart is well known everywhere.

While the thought of making this fruit tart recipe may be daunting, it’s quite simple and easy to make fruit. As a bonus, you can buy time by making tart shells and soft custard beforehand.

What are the differences between pie, tart, and tartlet?

It will take a long time to explain the differences in detail. Moreover, the history of this dessert is quite complicated. Also, this pastry grew simultaneously in all places at the same time. So, I will explain what I get in general.

Pies usually have a tasteless or salty crust. Pie is a type of shortcrust pastry in the shape of a bowl. The filling is usually cream, fruit, meat, or vegetables. Then, the pie is closed again with the pie crust.

Then, tarts usually have a sweet skin taste. People usually make it from sugar dough. The tart use eggs in a mixture to make it solid or empty. The empty part can be filled with cream. Unlike the pie, you don’t need to cover the surface layer of the tart with dough.

Tartlet is the same as tart, but what distinguishes it is its small size (mini). This is usually made from sugar dough. It is usually filled with pastry cream. Once ripe, it will be decorated with colorful fruit.

The Ingredients of
Fruit Pastry Cream Tart

PASTRY CRUST
The ingredients you need for pie crust are flour, cold butter, ice water, and salt. I use cold butter and ice water to make it crispy.

PASTRY CREAM
You need to prepare sugar, milk, cornstarch, egg yolks, butter, vanilla powder, and salt. In pastry cream, you feel free to add flavor you like.

TOPPING
In this recipe, I use kiwi, Sunkist, strawberries, and grapes. Also, you can mix up other fresh fruit you like. It may depend on the season or popular fruit in your region at that time. You don’t need to scour your town looking for the exact same frits as in this recipe.

How to Make
Fruit Pastry Cream Tart

Pie Crust

In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.

Add ice water and salt and pulse several times. The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.

Turn the dough into a ball and wrap it with plastic. Refrigerate for 1 hour.

Pastry Cream

In a bowl mix cornstarch, egg yolks, milk 2, vanilla powder. Set aside.

Add sugar, salt, and milk 1 to the pot with medium heat, don’t boil over.

Add the mixture to the pot and whisk continuously until the pastry cream has thickened.

Turn off the heat and add cold butter and whisk until combined.

Assembly The Tart

Preheat oven to 338°F (170°C). Place a baking sheet on an oven rack.

Onto the floured surface, roll out 1 dough with a rolling pin to a 12-inch circle, about 1/8 of an inch thick.

Carefully place onto a 4-inch tart plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate, cut out the excess.

Poke the bottom of the crust with a fork.

Carefully place an aluminum foil and gently press it to the pie dough and place rice on top of it.

Bake 350°F (170°C) for 20 minutes on a baking sheet.

After 20 minutes, remove the rice and aluminum foil, then bake again for 10-15 minutes until the pie a little bit golden. Please watch carefully in the second bake.

Final

Peel kiwi, and sunkist, then slice all the fruits into small-size.

Top the crust with pastry cream then garnish with all the fruits.

When done assembly beautifully, refrigerate the tart before you serve it.

Recipe Notes

• This recipe yields three 4-inch tarts. But because we only have two 4-inch tart plates, I use four 2-inch tart plates as a substitute for the remaining 4-inch tart.
• It is important to press the dough firmly into the bottom of the pan and up the sides. You can use pie weights covered by parchment paper or foil. If you don’t have pie weight tools, you can use dried beans or rice like what I did in this recipe.

How do you keep fruit tarts from getting soggy?

There are many ways to make the pastry crust getting soggy. You have to make sure you blind bake the pastry crust before adding any cream or fruit toppings. The pastry crust should be dry or brown in color so that it is ripe enough to hold the moisture in the pastry cream. You can also cover the cold crust with chocolate. It will be a descaling barrier with wet ingredients.

How do you store this dessert?

The best taste and texture of this dessert is to eat right away. It will probably last up to 6 hours at room temperature. After that, you can keep it in the refrigerator. However, the fruit pastry cream tart has been filled and topped may get soggy. So, it won’t last long. It will only last 1-2 days.

Can You Make Fruit Tart the Day Before?

Of course. The best way to keep this fruit tart fresh is to separate the crust pastry, pastry cream, and fresh fruit in the refrigerator. Before you arrange these three components, you can make them separate first.

Pastry crusts can be frozen on a disc, rolled flat, or in a tart shell. It must be tightly wrapped to prevent freezer burn. You can increase the baking time by 5-10 minutes if you use a frozen crust.

For the pastry cream, you can even do it a few days in advance and refrigerate it until it’s ready for you to assemble with other components. Actually, it is best to bake the crust and fill it the day before as both must cool before the tart is filled and topped with fruit.

I hope you enjoy this fruit pastry cream tart like I do.
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