Description
This Fruit Custard Tart features a buttery, tender shortcrust pastry base filled with a smooth, homemade vanilla custard and topped with fresh mixed berries. Perfectly balanced between creamy and fruity, this classic dessert is ideal for elegant gatherings or casual indulgence, with a crisp tart shell that beautifully complements the luscious custard and vibrant fresh fruit topping.
Ingredients
Shortcrust Pastry
- 100 g unsalted butter, softened (7 tablespoons / 3.5 oz)
- 40 g icing sugar (powdered sugar) (⅓ cup / 1.4 oz)
- 1 large egg, room temperature
- 225 g plain flour (all purpose flour) (1 ¾ cups / 8 oz)
Custard Filling
- 3 ½ cups whole milk (875 ml / 1.8 pints)
- 57 g butter (4 tablespoons)
- 3 teaspoons vanilla extract
- 100 g granulated white sugar (½ cup / 3.5 oz)
- ½ cup cornflour (cornstarch) (approx. 60 g)
- 2 large eggs
- 3 egg yolks (from large eggs)
Topping
- 3 cups mixed berries (strawberries sliced, raspberries, blueberries)
Instructions
- Prepare the shortcrust pastry: In a stand mixer fitted with a paddle attachment, cream together the softened butter and icing sugar on medium speed until smooth and fully combined (about 1-2 minutes). Add the egg and beat on low speed until the mixture is smooth. Gradually add the plain flour, beating just until large clumps form. Turn out the dough and shape it into a smooth ball with your hands, being careful not to overwork it, then flatten into a 1-inch thick disk.
- Roll out the dough: Dust a work surface lightly with flour and gently roll out the dough with a rolling pin, turning it frequently, until it is about 4-5 mm thick and roughly 11 inches in diameter. Fold the dough over the rolling pin and transfer it into a 9-inch tart pan with a removable base. Press the dough firmly into the corners and sides, ensuring it fits well into the scalloped edges. Leave the dough overhang standing upright on the top edge and chill it in the fridge for at least 2 hours or overnight (or freeze if short on time).
- Bake the tart shell: Preheat the oven to 180°C (160°C fan) / 350°F. Trim the dough overhang level with the tart pan edge using a sharp knife. Prick the base of the dough with a fork all over. Line the shell with baking paper and fill with rice or pie weights, making sure to push them into the corners. Bake the tart shell for 20 minutes, then remove the paper and weights and bake for an additional 15 minutes. Cover the edges with foil if they start browning too much. The shell is done when it is starting to color and the edges turn a pale golden brown.
- Make the custard filling: In a heavy-based saucepan, combine the milk, butter, sugar, and vanilla extract. Heat over medium heat, stirring regularly, until the mixture is steaming but not boiling. While the milk heats up, whisk together the cornflour, whole eggs, and egg yolks in a bowl until smooth and combined.
- Combine custard base and eggs: Slowly drizzle the hot milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent scrambling. Pour the combined mixture back into the saucepan.
- Thicken the custard: Cook over low-medium heat, stirring vigorously with a balloon whisk, until the custard thickens significantly. This will happen suddenly after about 5 minutes; keep stirring continuously to avoid lumps. The custard is ready when it holds its shape and doesn’t run back into itself when the spoon is lifted and custard drops off.
- Cool and pour the custard: Remove the custard from heat and allow it to cool slightly for a couple of minutes. Pour the custard evenly into the baked tart shell and smooth the top with an offset spatula or knife. Refrigerate the tart for at least 3 hours to let the custard fully set.
- Assemble and serve: Once the custard is set, top the tart with fresh mixed berries. Serve chilled and enjoy the cool, creamy texture contrasted with the crisp pastry and vibrant fruit.
- Optional: Please remember to leave a comment and rating if you try the recipe; feedback is greatly appreciated!
Notes
- Chilling the pastry dough thoroughly before baking helps prevent shrinking and ensures a crisp crust.
- Tempering the eggs by slowly adding hot milk prevents curdling and creates a smooth custard.
- If you do not have rice or pie weights, dried beans or lentils can be used for blind baking.
- Use a mix of berries for a colorful and flavorful topping; strawberries should be sliced for even coverage.
- This tart is best served chilled and consumed within two days for optimal freshness.
