Custard Fruit Tart.

Custard Fruit Tart / Fruit Custard Tart / Fruit Tart

Custard Fruit Tart / Fruit Custard Tart / Fruit Tart / Fruit Tart with Pastry Cream, where the crust or the tart shell is rich, sweet and crunchy and the custard cream filling is very smooth and velvety. These mini fruity delights are so good to munch on.
One of the most popular French desserts, Custard Fruit Tart never fails to impress anyone! Here is a simple recipe to prepare these bowl of goodness at home. You will like its creamy taste and this soft pastry is perfect for any get together.

Three stages are there to make this fruit custard tart. The first one is to make the crust, the second one is to fill the crust with cream and the last one is the topping of the tart with fruits. It is very delicious. I made this for a small gathering and it was loved by everyone! Trust me, it’s a keeper recipe.

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Preparation Time: 40 minutes
Cooking Time: 15 minutes
Servings: 8

Ingredients For Custard Fruit Tart:

Custard Tart:
Icing Sugar – 50 grams (sieved)
Unsalted Butter softened – 100 grams
All Purpose Flour – 200 grams
Salt – ¼ tsp.
Vanilla Extract – a few drops
Water – 4 tbsp.

Custard Cream:

Whole Milk – 250 mil
White Sugar – 5 tbsp.
Egg Yolks – 3
Corn Starch – 1 tbsp.
All Purpose Flour – 2 tbsp.
Vanilla Extract – 2 tsp.


Fruits of your choice.
Oranges, Peaches, Apples, Strawberries, Blueberries, kiwi etc.,


Apricot Jam – 2 tbsp.
Hot Water – 2 tbsp.

How to Make Fruit Custard Tart:

a) Make Crust:

To make the crust, in the food processor, cream soften butter, icing sugar, salt and few drops of vanilla extract for about 20 seconds. Add in flour and pulse it. Scrape the sides. Beat it until incorporated and resembles like bread crumb. Again beat it until it forms into a ball. Add in 4 tbsp. of water while the mixer is running (you may need more if it is dry). Remove it into a pan.

Next form into a dough and divide it into eight equal portions. Press your dough into your fruit tart moulds or use cup cake pans. Take your knife and run it along the outside edge of the tart tin so that the excess cookie falls away from the tin. Prick with fork the bottom and sides of pastry to prevent the dough from puffing up during baking. Freeze the crust before baking. This prevents the dough from shrinking and losing shape.Preheat your oven into 170 degree Celsius. Bake your cool dough for about 20 minutes or until lightly golden brown. Let it cool on a wire rack while we make the custard cream.

b) Make Cream Filling:

Heat milk in a sauce pan just until below boiling point. Add flour, corn starch, sugar and egg yolks in a mixing bowl and whisk them until smooth paste and pale in colour. When the milk is warm, temper your egg mixture by adding it slowly while whisking. This prevents the egg from becoming scrambled. Cook the mixture on medium low, whisking continuously until thickens. Turn off the stove and remove the pan. Add in vanilla extract and whisk again. Wrap the warm custard with cling film and refrigerate it for letting it cool.

c) Assembling Custard Fruit Tart:

First remove the tart from the tart pan by tapping it. Take out the custard cream from the fridge and loosen it by whisking until smooth. Transfer the cream into a piping bag. Use Wilton 1A tip. Then pipe the pastry cream into the tarts. Fill the tins close to the top. Give it a few taps on your bench.

d) Layer your fruit on top of your tart.:

Oranges, Peaches, Apples, Cherries, Strawberries, Blueberries, kiwi etc.,

e) Make Glaze:

Next step is making of Glaze. For this, mix 2 table spoons of Apricot Jam with 2 table spoons of hot water. Strain it. Brush the apricot glaze on the fruits. Refrigerate for another hour. Take the tart out of the fridge. Remove from the tin.

And now you can enjoy your delicious custard fruit tart.

My recipe Notes on Fruit Custard Tart:

1. You can use readymade crust which is available in the market.
2. You can save time and even make the crust and cream ahead of time!
3. You can also make crust by using a stand mixer or by hand.
4, Try to use fresh fruits. Here I have used tinned fruits.
5. This is best to be eaten within three days in fridge.

Stagewise Pictures:




Happy Baking




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കസ്റ്റാർഡ് ഫ്രൂട്ട് ടാർട്ട് റെസിപ്പി.

Custard Fruit Tart.

Difficulty: Intermediate Prep Time 40 min Cook Time 15 min Total Time 55 mins


Custard Fruit Tart, where the crust or the tart shell is rich, sweet and crunchy and the custard cream filling is very smooth and velvety. These mini fruity delights are so good to munch on.

Keywords: custard fruit tart, fruit custard tart, fruit tart, dessert, recipe

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