• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • All Recipes
    • Appetizer
    • Beef
    • Poultry
    • Seafood
    • Dessert
    • Drinks
  • About
  • Privacy Policy

Much Butter logo

February 7, 2021

Fruit Pastry Cream Tart

Jump to Recipe Print Recipe

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!

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.

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!

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

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.

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!

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.
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!

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.

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!

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.

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!

I hope you enjoy this fruit pastry cream tart like I do.
You can give us the feedback by giving the rating and comment below.

You can pin the up-to-date recipes on Pinterest and follow @much.butter for the mouthwatering food picture.

TRY THE OTHER CRUST RECIPE IDEAS :

  • Mini Cheese Tart
  • Rose Apple Pie
  • Mango Pie
  • Magnolia Bakery Banana Pudding
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!
Print

Fruit Pastry Cream Tart

Course Dessert
Cuisine American
Keyword fruit pie, fruit tart, pastry cream
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 4-inch pies

Ingredients

Pie Crust

  • 340 g Flour
  • 220 g Cold Butter
  • 7 tbsp Ice Water
  • ½ tsp Salt

Pastry Cream

  • 100 g Sugar
  • 375 ml Milk 1
  • 33 g Cornstarch
  • 3 Egg Yolks
  • 125 ml Milk 2
  • 14 g Butter
  • 1 pcs Vanilla Powder
  • ½ tsp Salt

Topping

  • 2 Kiwi
  • 2 Sunkist
  • 10 Strawberries
  • 10 Grapes

Instructions

Pie Crust

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

  2. 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.

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

Assembly The Tart

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

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

  3. 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.

  4. Poke the bottom of the crust with a fork.

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

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

  7. 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.

Pastry Cream

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

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

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

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

Final

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

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

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

Recipe Notes

  • This recipe yields six 4-inch tarts. But because we only have four 4-inch tart plates, I use eight 2-inch tart plates as a substitute for remaining two 4-inch tart.
  • If you use 2-inch tart, this recipe yields 24 tarts.
  • If you use 9-inch tart, this recipe yields 1 tarts and you may add more time in the second bake and add more fruits.

Filed Under: Dessert, Snack Tagged With: dessert, fruit, Fruit Tart, Fruity, Fruity Pie, pie, tart

Let's make this recipe and comment below

Reader Interactions

Comments

  1. Ade says

    December 4, 2021 at 5:33 pm

    Assalam u Alaikum
    I have noticed that the pie crusts for your pies and tarts are all different. Its much easier to prepare one pie dough and store it in the freezer for different occasions. Can you recommend a pie crust that is perfect with all pies and tarts or whether each of them are unique to its flavor.
    JazakIllahu Khairan .

    Reply
    • muchbutter says

      December 8, 2021 at 4:35 pm

      Hello, you can use pie crust recipe in Fruit Pastry Cream Tart for all your pies and tarts. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest

Welcome!

Hello, we are sisters from Bandung, Indonesia who love to cook. Let's learn cooking together and have fun! More about us ->

You Might Like This

Pumpkin Cake

No-Bake Caramel Cashew Bar

Crispy vegetable fritters or bakwan is one of famous street food snacks in Indonesia. It's often served with green bird's eye chili or sweet and savory peanut sauce. Bakwan is also vegan.

Crispy Vegetable Fritters

Delicious traditional food from Indonesia that easy and simple snack/appetizers with peanut sauce or rujak sauce.

Fried Tapioca Flour aka Cireng

Host your family with classic roast beef with gravy on Sunday supper! It is so delicious, tender, and juicy. Change your best beef and some spices in your kitchen to this special menu. Your event will be fancier with this 5-star restaurant menu.

Roast Beef with Gravy

Korean Corn Dog

Copyright © 2022 Much Butter

282 shares