Vanilla Custard Fruit Tart


This past weekend left me wanting to go to the beach … one last time. Wow! Paul said was the last chance ’cause summer is gone. No, no & no. I refuse to accept that summer is gone. In fact, I feel that never was summer fully. I refuse to let it go and this is my way of showing it, sharing a delicious summer fruit tart with my husband on our couch, while he tries to warm my feet (they are like two ice cubes).

I’m not just ready yet, can’t imagine the cold weather again!


This tarte represents summer to me. Fresh, juicy, colorful… easy to make. And of course, beautiful!


This sweet and creamy Vanilla Fruit Tart is dreamy beyond compare.

The tart has three elements: a crust, a creamy vanilla custard filling, and a colorful fruit crown.

DSCF1047 DSCF1048

So, now am going to share this with you. I like my fruits fresh so, I got them this morning in the organic section on my grocery store and cut them just before I placed them in the tart. By cutting them well before, I’m just helping accelerate their oxidation. And while some of you might be thinking preserved cut fruit for at least 6 hours with lemon juice, the truth is that they rarely stay fresh for not more than  2 to 3 hours.


I hope you’re feeling inspired and remember to use tons of the most important ingredient: LOVE!

Vanilla Custard Fruit Tart


1 ½ cups of Bob’s Red Mill whole wheat pastry flour

A pinch of salt

½ cup unsalted butter at room temperature

1/4 cup of beet sugar

1 large egg lightly beaten.

In a bowl whisk the flour and salt. Set aside. In a mixer, whisk the butter until creamy, add sugar and beat until light and fluffy. Gradually add the egg beating just until incorporated. Add the flour mixture all at once and mix until it forms a ball. Flatten the dough into a disk and cover with plastic wrap and refrigerate for 15-30 minutes or until firm. Lightly butter and flour, an 8 – 9 inch (20 – 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer. Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork. Place tart pan on the oven and bake crust for 15 minutes. or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling.

While we wait for the crust to cool, it’s time to make the filling.

Custard Cream

1-teaspoon of vanilla extract

1 1/4 cup of milk

3 egg yolks

1/4-cup of beet sugar

2 teaspoons of Bob’s Red Mill whole wheat pastry flour

2 teaspoons of Bob’s Red Mill cornstarch

1/3-tablespoon of brandy

In a small bowl add the eggs, 1/4-cup milk, flour, cornstarch and sugar.  Mix well and set aside. Heat the rest of the milk & brandy in a saucepan and bring to a boil, reducing the heat once the milk boiled. At a medium heat and the milk mixture to the boil milk and stir until it thicken adding the vanilla. When it starts to thicken transfer to the tart crust and cool. Once it is cool start with the fruit toppings.

Oh!  I totally have a baking tip for you: To keep the tart crust from shrinking during baking, freeze the crust for an hour before placing it in the oven. It can also be covered and stored for a few days.


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