The BEST Fruit Tart Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fresh fruits

🥗Healthier: frozen fruits

💰Cheaper: canned fruits

Canned fruits are often more affordable and have a longer shelf life.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta provides a lighter texture with fewer calories.

Split a vanilla bean lengthwise and scrape out the seeds.

Place the seeds into a saucepan with 2 cups of whole milk and heat over medium until just about to boil.

Remove from heat and set aside.

In a bowl, whisk together 6 egg yolks, 2/3 cup sugar, and a pinch of salt until light and lemony yellow.

Sift in 1/4 cup corn starch and whisk until homogeneous.

Temper the egg mixture by slowly drizzling in about 1/2 cup of the hot milk while whisking.

Once tempered, slowly drizzle in the rest of the warm milk while whisking continuously.

Strain the mixture into a clean pot and heat over medium, whisking until thickened and smooth.

Transfer the thickened custard to a glass bowl, cover with plastic wrap touching the custard, and refrigerate for 1-2 hours or overnight.

For the tart shell, cream together 1 cup unsalted butter, 1 2/3 cups confectioner sugar, a pinch of salt, and 1 teaspoon vanilla extract until smooth.

Add in 6 egg yolks and mix until homogeneous.

Gradually add in 1 pound of flour and mix until a shaggy dough forms.

Dump the dough onto lightly floured parchment paper and roll out to 3mm (1/8 inch) thick.

Chill the rolled dough in the fridge for 30 minutes to 1 hour.

Remove the chilled dough from the fridge and place it into the tart pan, pressing it into the edges.

Cut excess dough off and freeze the tart shell before baking.

Bake the frozen tart shell until golden brown, about 20-25 minutes.

Once baked, let the tart shell cool completely before filling with pastry cream.

Spread the chilled pastry cream into the cooled tart shell.

Arrange fresh fruit on top of the pastry cream.

Brush the fruit with apricot brandy glaze for shine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens