Best Custard Tart With Cream And Fresh Fruit Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

CUSTARD TART



Custard Tart image

Provided by Martha Stewart

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

Number Of Ingredients 6

8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for pan
2 cups milk
1 cup all-purpose flour
1 cup sugar
3 large eggs, separated
Fresh berries, for serving

Steps:

  • Heat oven to 350 degrees. Lightly butter a 9-inch pie plate; set aside.
  • In a medium bowl, combine milk, flour, sugar, and egg yolks. Whisk to combine. Add butter, and whisk to combine.
  • In a separate bowl, whisk egg whites to soft peaks with a wire whisk.
  • Gently but thoroughly fold egg whites into milk mixture. Scrape into prepared pie plate, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, 45 minutes to 1 hour. Cool on a wire rack until lukewarm. Cut into wedges, and serve garnished with berries.

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 CREAM FRUIT TART



Vanilla Cream Fruit Tart image

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

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup pineapple juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1-1/2 to 2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

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.

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

CLASSIC FRENCH FRUIT TART



Classic French Fruit Tart image

This classic French fruit tart has a buttery shortbread crust, a creamy vanilla custard, and heaps of fresh fruit.

Categories     Desserts

Time 40m

Yield 10

Number Of Ingredients 10

1 recipe pâte sucrée (sweet tart dough)
2 cups whole milk (do not substitute low-fat or skim milk)
½ cup sugar
3 tablespoons cornstarch
1 large egg
2 large egg yolks
3 tablespoons unsalted butter, cut into pieces
2 teaspoons vanilla extract
About 4 cups fresh mixed berries of choice, plus other fruits, such as sliced kiwi or mango (see note)
¼ cup apricot jam

Steps:

  • Make the Crust: Complete the pâte sucrée through baking and cooling.
  • Make the Pastry Cream: In a medium pot, heat the milk until just boiling. Remove the pot from heat. While the milk is warming, in a heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Whisk until the mixture is very smooth and has lightened in color, about 2 minutes. Whisking constantly, add about a quarter of the hot milk into the egg mixture. (This is called tempering. Tempering the eggs helps raise their temperature without cooking them, and helps emulsify them into the milk.) Pour the milk-tempered egg mixture into the pot of the remaining milk. Whisk to combine. Return the pot to the heat and cook over medium heat, whisking constantly to prevent "scrambled eggs," especially on the sides and bottom, until the magic happens and the pastry cream thickens, about 2 minutes. Stir in the butter and vanilla and cook one minute more, whisking constantly. The pastry cream should make thick, lazy bubbles. (See note below if you see any coagulated bits of egg in your custard.) Pour the thickened pastry cream into a clean, shallow bowl. Cover it with plastic wrap and push it down in the bowl so it sits directly on the surface of the pastry cream. This prevents a skin from forming on top. Chill until cold, a few hours (or up to 2 days before serving).
  • Assemble the Tart: Remove the tart ring and transfer the tart shell to a serving platter. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula. Arrange a generous amount of fruit over the pastry cream in your desired design. In a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin. (Alternatively, heat it in a heat-proof bowl in the microwave for about 30 seconds.) If the jam is especially chunky, strain it through a sieve. Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze. Chill until ready to serve.
  • Note: Avoid melon and other fruit with high moisture content, like sliced citrus. These will wilt quickly and seep moisture into the pastry cream. Also avoid oxidizing fruit like apples and bananas; these fruits will turn brown. Berries should be fully dried after rinsing (raspberries should not be washed) and strawberries should be sliced.
  • Note: If you see any coagulated egg bits in your finished custard, strain the hot pastry cream through a fine mesh strainer.
  • Make-Ahead Instructions: The pastry cream can be made up to 2 days before serving. The tart can be assembled and refrigerated up to one day before serving.

Nutrition Facts : Calories 349, Fat 16 g, Carbohydrate 47 g, Protein 5 g, SaturatedFat 10 g, Sugar 29 g, Fiber 2 g, Sodium 95 mg, Cholesterol 108 mg

Related Topics