CLASSIC FRUIT TART WITH CUSTARD FILLING
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
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
SWEET VANILLA CUSTARD TARTS
Make and share this Sweet Vanilla Custard Tarts recipe from Food.com.
Provided by hannahactually
Categories Tarts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- The pastry is best made in a food processor by whizzing the flour, sugar, and butter for a few seconds until it is like fine bread crumbs.
- Then add the egg yolks and up to 2 tablespoons of water.
- Mix to make a soft dough.
- Wrap in plastic wrap.
- Put in refrigerator to chill.
- Pour the milk into a heavy-bottomed saucepan.
- Split the vanilla bean lengthwise.
- Scrape out the inner seed mass.
- Add the seed mass and the bean to the milk.
- Heat the milk.
- Bring to a simmer.
- Remove from heat.
- Let the vanilla infuse the milk with flavor.
- In a medium to large bowl, whisk the sugar, egg, and egg yolks.
- Pour the hot milk into the egg mixture and whisk.
- Remove the vanilla bean pod.
- Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins.
- Place the tart tins on a baking sheet and then fill with the vanilla filling.
- Bake for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 265.8, Fat 11.6, SaturatedFat 5.9, Cholesterol 242.2, Sodium 70.4, Carbohydrate 34.1, Fiber 0.6, Sugar 16.9, Protein 6.3
VANILLA CUSTARD FRUIT TART
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
VANILLA CREAM FRUIT TART
It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY AND VANILLA CUSTARD TART
This tart may take a bit of time to assemble, but it's worth the effort! With a rich vanilla custard sitting atop a cinnamon-y shortbread crust and finished off with a fresh blueberry topping, it's sure to wow! This is also fantastic with a simple shortbread crust, so feel free to omit the cinnamon and cream of tartar from the crust, if desired. Make sure to allow for plenty of time for cooling!
Provided by Kim
Categories Fruit Tarts
Time 5h10m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, cinnamon, cream of tartar, and salt for crust together in a medium bowl until combined. Mix in melted butter, egg yolk, and vanilla until combined. Firmly press 2/3 of the mixture into an even layer in the bottom of the prepared tart pan. Sprinkle remaining 1/3 of the mixture around the edges, then press firmly and evenly into the sides of the pan, creating a slightly raised edge over the top. Lightly prick the bottom of the crust with a fork several times, not going all the way through.
- Mix egg white and water together until combined. Brush a light layer of egg white over the bottom of the crust. Place the tart pan onto a baking sheet.
- Bake in the preheated oven just until the crust begins to brown, 25 to 27 minutes. Remove from the oven and allow crust to cool for 15 minutes. Leave the oven on.
- While crust is cooling, make the custard. Whisk together egg yolks, sugar, and salt until thick and light in color. Mix in vanilla extract. Gradually add heavy cream, mixing gently but thoroughly, to avoid incorporating too much air. Carefully pour custard into the cooled crust. (You may or may not have extra; just don't overfill.)
- Place tart back into the oven and bake until custard is just set and lightly browned, about 30 minutes. Remove from the oven and cool to room temperature, at least 1 hour.
- While tart cools, make blueberry topping. Place blueberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until berries begin to burst and release their juices, about 15 minutes. Combine lemon juice and cornstarch in a small bowl or measuring cup. Add cornstarch mixture to the blueberries, stirring constantly, and cook until thickened, 1 to 2 minutes. Remove from heat and allow to cool to room temperature.
- When both the tart and the blueberries have cooled, carefully spoon blueberries over the top of the tart, and spread gently into an even layer. Place tart into the refrigerator and chill for at least 2 hours. Remove sides of tart pan, slice, and serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 33.4 g, Cholesterol 143.2 mg, Fat 22.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 13.4 g, Sodium 108.1 mg, Sugar 18.6 g
CUSTARD TART WITH CREAM AND FRESH FRUIT
If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Tart Custard Egg Milk/Cream Vanilla Peach Blueberry Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1-2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6-10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.
- Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°F.
- Bake custard until top is deeply browned in spots, 40-50 minutes (it will still be wobbly in the center). Let cool.
- Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.
- Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.
- Do Ahead
- Custard can be baked 1 day ahead. Cover and chill.
FRESH FRUIT-CUSTARD TART
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
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
More about "vanilla custard fruit tart recipes"
VANILLA BEAN CUSTARD FRUIT TARTS RECIPE - THE BUSY BAKER
From thebusybaker.ca
5/5 (2)Total Time 55 minsCategory DessertCalories 573 per serving
- Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet with a piece of parchment paper.
- Using a pizza cutter (or a pastry cutter if you're lucky enough to have one), cut the sheet of puff pastry into 4 squares equal in size and shape and arrange them on the prepared baking sheet with ample space between them.
- Use the pizza cutter again to slice a smaller square inside the larger one, creating a 1.5cm border around the edge of each piece of the puff pastry dough. Be careful not to slice all the way through the dough - just about halfway through the thickness of the dough.
- Use a fork to dock the inner square of puff pastry dough (poke holes in it). This will prevent the inner square from rising up as much as the outer border will when it's baking and it will create the perfect shape for the fillings.
HOW TO MAKE FRENCH VANILLA CUSTARD TART - DAYS OF JAY
From daysofjay.com
4.9/5 (16)Total Time 1 hr 30 minsCategory BakingCalories 410 per serving
- Line the base of a 20cm springform cake tin with baking paper, then grease the base and sides with butter.
- Place the flour, butter, sugar and salt in the bowl of a food processor with the blade attachment fitted, then pulse until the mixture resembles fine crumbs. Pour the egg into the mixture, then run the processor until the dough clumps together. If the blade is spinning and the dough doesn’t form a ball, add cold water, one teaspoon at a time until it comes together.
- Turn the dough out into the prepared cake tin, then use the tips of your fingers to press it out evenly across the base and halfway up the sides of the tin, creating an evenly big edge all the way around. (If you are feeling confident, feel free to roll the dough out and drape it into the tin, my kitchen is much too warm in summer to roll out much pastry!)
- Prick the pastry all over with a fork, then chill in the freezer for 15 minutes. Meanwhile, heat the oven to 180°C / 350°F / Gas 4 with an oven tray in the lower third of the oven.
VEGAN FRUIT TARTS WITH CUSTARD RECIPE – THE SIMPLE SPRINKLE
From thesimplesprinkle.com
SWEET VANILLA CUSTARD TARTS RECIPES
From recipes.servegame.org
EASY FRESH FRUIT TART WITH CUSTARD - I HEART NAPTIME
From iheartnaptime.net
MIXED BERRY TART RECIPE | THE RECIPE CRITIC
From therecipecritic.com
VEGAN MINI FRUIT TARTS WITH CUSTARD | THE BANANA DIARIES
From thebananadiaries.com
FRUIT TART WITH VANILLA CUSTARD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
10 BEST CUSTARD TART WITH FRUIT RECIPES | YUMMLY
From yummly.com
PUFF PASTRY CUSTARD DESSERT RECIPES - THERESCIPES.INFO
From therecipes.info
FRUIT TART - PREPPY KITCHEN
From preppykitchen.com
CLASSIC FRENCH FRUIT TART - ONCE UPON A CHEF
From onceuponachef.com
FRUIT TART WITH CUSTARD FILLING · JUST THAT PERFECT PIECE
From justthatperfectpiece.com
11 CUSTARD TART RECIPES THAT WILL HELP YOU MASTER THE …
From allrecipes.com
VANILLA BEAN CUSTARD FRUIT TARTS WITH HONEY GLAZED FRUIT | RECIPE ...
From pinterest.ca
BERRY FRUIT TART WITH VANILLA CUSTARD - RODELLE KITCHEN
From rodellekitchen.com
FRUIT TART RECIPES WITH CUSTARD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
FRUIT TART (THE BEST) - RICARDO CUISINE
From ricardocuisine.com
MINI FRUIT TARTS WITH VANILLA CUSTARD - I HEART NAPTIME
From iheartnaptime.net
FRUIT TARTS WITH VANILLA BEAN CUSTARD - BE GOOD ORGANICS
From begoodorganics.com
CUSTARD TART WITH CREAM AND FRUIT RECIPE | BON APPéTIT
From bonappetit.com
FRESH FRUIT TART RECIPE + VIDEO TUTORIAL – SUGAR GEEK SHOW
From sugargeekshow.com
AUTHENTIC FRENCH FRUIT TART RECIPE | LEMON BLOSSOMS
From lemonblossoms.com
VANILLA BEAN CUSTARD FRUIT TARTS WITH HONEY GLAZED FRUIT | RECIPE ...
From pinterest.ca
FRUIT CUSTARD TART - SUGAR SALT MAGIC
From sugarsaltmagic.com
CUSTARD CREAM BEST RECIPES
From findrecipes.info
MINI FRUIT TARTS RECIPE WITH PASTRY CREAM AND THE BEST SHORTBREAD …
From saladinajar.com
CLASSIC FRENCH FRUIT TART RECIPE WITH PASTRY CREAM - UNPEELED …
From unpeeledjournal.com
FRUIT TART WITH VANILLA CUSTARD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE BEST CUSTARD FRUIT TART - SUGAR SPICE 'N EVERYTHING NICE
From sugarspiceneverythingnice.com
10 BEST FRUIT TART VANILLA PUDDING RECIPES | YUMMLY
From yummly.com
STRAWBERRY CREAM TART WITH VANILLA CUSTARD - SPATULA DESSERTS
From spatuladesserts.com
FRESH FRUIT TART WITH VANILLA MASCARPONE CREAM
From sallysbakingaddiction.com
VANILLA TART RECIPE - THERESCIPES.INFO
From therecipes.info
VANILLA CUSTARD FRUIT TART RECIPE | BETTER TOGETHER BC
From bettertogetherbc.ca
CUSTARD FOR FRUIT TART RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VANILLA CUSTARD FRESH FRUIT TART RECIPE - FOOD NEWS
From foodnewsnews.com
VANILLA CUSTARD TART (SCD, PALEO, DAIRY FREE, GLUTEN FREE)
From alifeofhappenstance.com
SUGAR COOKIE FRUIT TARTS - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
FRUIT TART WITH CUSTARD CREAM - COOKING WITH MANUELA
From cookingwithmanuela.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love