This elegant tart features a buttery crust, creamy custard filling, and vibrant fresh fruits.
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ cup powdered sugar
- 1 egg yolk
- 2 tbsp ice water
For the Custard Filling
- 2 cups whole milk
- ½ cup granulated sugar
- 4 egg yolks
- ¼ cup cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For the Topping
- 1 cup strawberries (sliced)
- ½ cup blueberries
- ½ cup kiwi (sliced)
- ½ cup raspberries
- ¼ cup apricot jam (for glaze)
Instructions
Step 1: Making the Tart Crust
- In a food processor, combine flour, butter, and powdered sugar. Pulse until crumbly.
- Add egg yolk and ice water. Pulse until dough forms.
- Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll out dough and press into a 9-inch tart pan.
- Prick the bottom with a fork and chill for another 10 minutes.
- Preheat oven to 375°F (190°C). Line the crust with parchment paper and pie weights.
- Bake for 15 minutes, remove weights, and bake for another 10 minutes. Cool completely.
Step 2: Making the Custard
- In a saucepan, heat milk over medium heat until steaming (do not boil).
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Gradually add hot milk, whisking constantly.
- Return mixture to saucepan and cook until thickened.
- Remove from heat, add vanilla and butter, stirring until smooth.
- Cool slightly, then spread evenly into the tart shell.
Step 3: Decorating the Tart
- Arrange sliced fruits on top of the custard in an artistic pattern.
- Warm apricot jam and brush over the fruits for a glossy finish.
Step 4: Serving
- Chill for at least 1 hour before slicing.
- Serve fresh and enjoy!