Fruit Tarts With Custard Filling Recipes

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CLASSIC FRUIT TART WITH CUSTARD FILLING



Classic Fruit Tart with Custard Filling image

This classic fruit tart is made with a buttery shortbread tart shell, a custard filling made with vanilla pastry cream, and topped with fresh fruits and a fruit glaze. This is the kind of tart you would find in a French pastry shop but you can make it right at home!

Provided by Bettie

Categories     All Recipes

Time 3h15m

Number Of Ingredients 15

1/4 cup (50 gr) granulated sugar
3 large egg yolks
2 TBSP (14 gr) cornstarch
pinch of salt
1 cup (237 ml) whole milk
1/3 tsp vanilla extract or vanilla paste
1 TBSP (14 gr) unsalted butter, cut into small pieces
1/2 cup (112 gr) unsalted butter, room temperature
1/3 cup (65 gr) granulated sugar
1/2 tsp vanilla extract
pinch of salt
1 cup + 2 TBSP (134 gr) all-purpose flour
1/2 cup (125 gr) jelly or jam (apricot is traditional but red currant, strawberry, or apple can be used)
1 TBSP (14 ml) water or orange liqueur
about 4 cups of fruit (a variety of fruits such as strawberries, blueberries, raspberries, peaches, and kiwi works well)

Steps:

  • In a mixing bowl, beat the egg yolks with the sugar either with a whisk or an electric mixer until foamy and about double in size. Whisk the cornstarch and salt into the egg/sugar mixture.
  • In a saucepan, heat the milk and vanilla until they come to a boil. Slowly pour about half of the milk into the egg/cornstarch mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl so you can whisk with one hand.
  • Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over medium/low heat, whisking continuously, until the mixture thickens and comes to a boil.
  • Pour the hot custard through a fine mesh sieve. Add the cold butter and whisk in. Place a piece of plastic wrap right on top of the custard and refrigerate until completely chilled before using, about 2 hours.
  • Preheat the oven to 350 F (177 C). Prepare 9" (23 cm) round or an 14 x 4.5" (35.5 x 11.4 cm) rectangular tart pan with non-stick spray.
  • In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly. Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.
  • Bake on the middle rack at 350 F (177 C) for 30-33 minutes until the crust is completely cooked and let cool completely.
  • Wash and slice the fruit you have selected for your tart.
  • Combine the jelly or jam in a small saucepan with the water or liqueur. Heat over medium heat until the mixture is liquefied. If you used jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds.
  • No more than 24 hours before serving, assemble the tart. Spread the pastry cream over the tart shell. Arrange the fruit over the top in a pretty pattern. Lightly brush the top of the tart with the fruit glaze. Alternatively, you can toss the fruit in the glaze before arranging it over the tart.
  • Store in the refrigerator for up to 3 days. For the best quality, eat the tart within 24 hours.

Nutrition Facts : Calories 350 calories

FRENCH FRUIT TART



French Fruit Tart image

A vibrant topping of berries and currants contrasts with the vanilla and sour-cream custard filling in this gorgeous French tart. There's a secret ingredient: White chocolate, it's melted and brushed onto the baked crust before the tart is filled with custard.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h45m

Yield Makes one 9-inch round tart

Number Of Ingredients 16

1 3/4 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons sugar 3/4 teaspoon kosher salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
2 cold large egg yolks
2 to 3 tablespoons ice-cold water
2 1/2 ounces white chocolate, melted
1/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 3/4 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla paste or extract
1 cup sour cream (8 ounces)
1/3 cup apricot jam
3 cups mixed berries, such as raspberries, blackberries, blueberries, and currants

Steps:

  • Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until pea-size lumps remain. Stir together yolks and 2 tablespoons ice-cold water; drizzle over flour mixture, pulsing just until dough holds together when pressed between your fingers. (If still too dry and crumbly, add more water, 1 teaspoon at a time.) Form into a disk and wrap tightly in plastic; chill until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to an approximately 12-inch round. Transfer to a 9-inch round fluted tart pan, gently pressing dough into edges. Run a rolling pin over top of pan to remove excess dough (patch any tears with dough scraps, if necessary). Line dough with parchment and fill with pie weights, dried beans, or uncooked rice.
  • Bake until crust is dry, 40 to 45 minutes. Remove weights and parchment; return to oven and bake until golden and crisp, about 15 minutes more. Transfer to a wire rack; let cool completely. Brush bottom and sides evenly with chocolate; refrigerate until set, about 10 minutes.
  • Custard: Meanwhile, whisk together sugar, cornstarch, and salt in a saucepan. Add milk and egg yolks; whisk until smooth. Add butter; cook over medium heat, whisking occasionally, until mixture comes to a boil. Continue to cook, whisking, until mixture has the texture of thick pudding, 1 to 2 minutes. Remove from heat; whisk in vanilla. Strain mixture through a fine-mesh sieve into a bowl; cover surface with plastic wrap. Let cool completely. Whisk in sour cream until combined; transfer to crust and refrigerate until custard is set, at least 1 hour or, loosely covered, up to 1 day.
  • Topping: In a small saucepan or a microwave, warm apricot jam with 2 teaspoons water just until melted (if jam is chunky, strain through a sieve). Drizzle over berries; gently stir to evenly coat. Spoon mixture over custard; serve.

FRESH FRUIT-CUSTARD TART



Fresh Fruit-Custard Tart image

This seasonal custard dessert makes perfect use of farmers market fresh fruit.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 9

Number Of Ingredients 14

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup butter, softened
2 tablespoons packed brown sugar
1 egg, slightly beaten
3/4 cup granulated sugar
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
3/4 cup whipping cream
2 tablespoons orange-flavored liqueur
3 eggs, slightly beaten
1 cup fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons apple jelly

Steps:

  • Heat oven to 450°F. In medium bowl, stir crust ingredients until soft dough forms. Using lightly floured fingers, press dough firmly and evenly against bottom and sides of ungreased 9-inch square tart pan. Bake 8 to 10 minutes or until set. Cool crust 15 minutes. Reduce oven temperature to 325°F.
  • In medium bowl, mix granulated sugar, 2 tablespoons flour and the salt. Stir in whipping cream, liqueur and 3 eggs with whisk until blended. Pour filling into partially baked crust.
  • Bake 30 minutes or until custard is set. (Filling will puff when baked but then fall when cooled.) Cool completely in pan on cooling rack, about 3 hours.
  • Arrange fruit over custard. In small microwavable bowl, microwave jelly uncovered on High 30 seconds or until melted. Brush over fruit. Store in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 189 mg

VANILLA CUSTARD FRUIT TART



Vanilla Custard Fruit Tart image

Nothing can quite compare to the looks and taste of this Vanilla Custard Fruit Tart. Customize it with any fruit you'd like.

Provided by Kathy Kingsley

Categories     Dessert     Pie

Time 2h40m

Yield 8

Number Of Ingredients 17

For the Tart Shell:
1 1/4 cups all-purpose flour
1/2 cup cold butter, cut into small pieces
3 tablespoons ice water
1/2 teaspoon lemon zest
For the Custard:
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 cups whole milk
2 large egg yolks
2 tablespoons butter, cut into small pieces
1 1/2 teaspoons pure vanilla extract
For the Fruit Topping:
3 to 4 cups sliced fresh fruit, such as strawberries, peaches, nectarines, mangoes, or berries
For Glazing:
1/4 cup apricot preserve

Steps:

  • Gather the ingredients.
  • Process the flour and butter in a food processor until coarse crumbs form.
  • With the motor running, add the water and lemon zest through the feed tube and process until the dough leaves the sides of the bowl.
  • Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
  • Gather the ingredients.
  • Place the flour and butter into a medium bowl.
  • Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
  • Add the water and lemon zest. Stir until the dough holds together.
  • Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
  • Press the prepared tart dough evenly into the bottom and up the sides of a 9- or 10-inch tart pan with a removable bottom. Freeze for 20 to 30 minutes until very firm.
  • Preheat the oven to 425 F. Using a fork, prick the bottom of the tart shell at 1-inch intervals.
  • Line the pastry snugly with foil.
  • Bake 12 to 15 minutes until crust is set and just beginning to brown.
  • Remove the foil and bake until the crust is golden brown, 10 to 12 additional minutes. Set the crust on a wire rack and cool completely.
  • Gather the ingredients.
  • In a medium saucepan, mix the sugar, flour, and salt. Whisk in the milk until the mixture has a smooth texture. Make sure the whisk reaches the corners of the pan.
  • Bring to a gentle boil over medium heat and, whisking constantly, boil for 4 to 5 minutes until the mixture thickens. Remove the pan from the heat.
  • In a small bowl, whisk the egg yolks.
  • Gradually whisk in about 1 cup of the hot milk mixture.
  • Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat.
  • Add the butter and vanilla and stir until the butter is melted.
  • Strain the custard through a fine sieve set over a medium bowl.
  • Place plastic wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, about 1 hour.
  • Gather the shell, custard, fruit, and preserve.
  • In a small saucepan over medium heat, warm the preserve until slightly thinner in consistency, about 5 minutes.
  • ​ Stir the chilled custard and spread it into the prepared crust.
  • Top with the fresh fruit of your choice.
  • Brush the fruit with the preserve. Serve the tart right away or refrigerate, covered, for up to 24 hours. Enjoy.

Nutrition Facts : Calories 436 kcal, Carbohydrate 62 g, Cholesterol 114 mg, Fiber 2 g, Protein 8 g, SaturatedFat 11 g, Sodium 88 mg, Sugar 35 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g

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