Best Fresh Fruit Custard Tart Recipes

FRESH FRUIT-CUSTARD TART

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.

FRESH FRUIT CUSTARD TART

Steps:

• Preheat oven to 350 degrees F. Place pie crust in 9-inch pie plate, pressing crust firmly into bottom and up sides of plate. Flute edge.
• Beat Egg Beaters, sugar and vanilla in large bowl with wire whisk until blended. Gradually beat in milk until combined. Place pastry shell in oven. Carefully pour filling into prepared crust. Bake 40 minutes or until knife inserted near center comes out clean. Cool completely on wire rack.
• Chill until firm, about 2 hours. Arrange fruit on top.
• Cut pie into 8 slices. Top each slice with a serving of Reddi-wip just before serving, if desired.

CUSTARD TART WITH CREAM AND FRESH FRUIT

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.