Pies Pies Pies! Tarts Tarts Tarts. How can anyone resist a humble Fruit Tart? I must say that tarts are one of the more popular desserts in the house. Whenever I whip up a Fresh Fruit Tart, it gets snapped up so fast! There goes the finger pointing. WHO ATE THE LAST SLICE?
The question I always face when deciding on a tart is: What fruits should I put on it? Or what filling should I make? There are a million and one combinations when it comes to tarts. You can see from the number of tart collections I have and know for sure that I’m someone who can’t really resist tarts.
Strawberries and Blueberries are my go to fruit toppings for tarts. Infact, I made a Fresh Fruit Tart with Vanilla Pastry Cream recently for Fathers Day and it was such a BIG HIT! Even my nephew who is 1+ years couldnt keep his tiny fingers and mouth away from the tart. Babies don’t lie right?
I figured we could do with a little peaches this time round. So here we go! Peach Fruit Tart with a silky smooth custard and buttery sweet crust.
Drooling yet? I hope you are because this Peach fruit tart is so delicious, you can’t stop at 1 or 2. I made them into mini tartlets so they are easy to consume plus you don’t get all messy trying to slice and distribute the tart. I have a little bonus here for you guys! We have 2 recipes for the custard instead of 1. I tested 2 custards and asked 8 people to give their feedback while doing a blind taste. In this comparison, I wanted to see which custard they liked better in terms of texture. The tart on the left with the rose petals (Tart 1) held a thicker texture while the one on the right (Tart 2) held a slightly lighter and softer texture.
The worse thing that can happen to your tart is a soggy crust as well as a liquid filling that drips everywhere before you can put it in your mouth. My personal opinion: Tart 1 custard is better for a tart filling as it holds its shape better. Tart 2 custard is excellent as a filling for choux pastry since it really melts in your mouth like ice cream! We had an overwhelming 7 votes for Tart 1’s custard which I will be reveal what the difference was in the recipe below!
Still in fruit tart heaven after consuming a few of these babies! Have some left over custard filling so I’m probably gonna use them to fill my cupcakes! Hope you guys enjoy and if you ever do make your own fruit tarts, don’t forget to tag me @sherbakes on instagram. Would love to see what delicious creations you come up with!
Best Custard Filling for fruit tarts
- 3 tbsp cornstarch
- 1/2 cup sugar divided
- 1 1/2 cups milk
- 1/2 cup cream
- 5 egg yolks
- Pinch of Salt
- 2 tsp vanilla extract
- 30 g unsalted butter
- ¼ cup cornstarch
- ¾ cup sugar divided use
- 2 cups milk divided use
- 5 egg yolks
- Pinch of salt
- 2 tsp vanilla extract
- 30 g unsalted butter
- 1 ½ cup flour
- ½ cup confectioner Icing Sugar
- ¼ tsp salt
- 130 g unsalted butter cubed and cold
- 1 egg yolk
- Melted Chocolate To coat the tart after baking.
- 1 can Peaches drained and sliced
- Mirror Glaze or Apricot Gel
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Combine cornstarch with ¼ cup sugar , salt and egg yolks in a medium bowl and whisk till completely smooth
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Combine remaining 1/4 cup sugar, milk and cream in a saucepan over medium heat and bring to a boil
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Add 1/3 of the milk cream mixture into the egg yolk mixture to temper it, whisking continuously.
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Slowly drizzle in the remaining milk cream mixture and stir
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Pass the mixture through a sieve to remove lumps
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Return mixture to the saucepan and continue cooking and whisking vigorously until mixture comes to a boil and whisk leaves a trail of pastry cream ( About 5-7 mins).
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Remove from heat and stir in vanilla and butter.
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Transfer to a bowl and press a layer of cling wrap on the surface of the custard. Cool in the refrigerator for 3-4 hours until set.
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Combine cornstarch with ¼ cup sugar in a mixing bowl and then stir in ¼ cup of milk.
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Blend Egg yolks into the mixture with a whisk until completely smooth
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Combine remaining 11/2 cups of milk and ½ cup sugar and salt in a saucepan over medium heat and bring to a boil
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Add 1/3 of the milk mixture into the egg yolk mixture to temper it, whisking continuously.
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Slowly drizzle in the remaining milk and stir
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Pass the mixture through a sieve to remove lumps
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Return mixture to the saucepan and continue cooking and whisking vigorously until mixture comes to a boil and whisk leaves a trail of pastry cream ( About 5-7 mins).
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Remove from heat and stir in vanilla and butter.
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Transfer to a bowl and press a layer of cling wrap on the surface of the custard. Cool in the refrigerator for 3-4 hours until set.
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Add flour, sugar and salt in food processor and pulse to mix.
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Add in cold butter and pulse a few times
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Stir in egg yolk and mix until incorporated ( Don’t overwork the dough)
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Transfer dough into a clingwrap and refrigerate for 2 hours before rolling
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Once dough has chilled sufficiently, Roll dough to about 1/8 inch thick and place it inside the pie pan. Pierce the bottom of the pie with fork. Place back into fridge to set 30 mins
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Preheat oven to 185 deg Cel. Remove tart from fridge after 30 mins. Place a baking paper over the tart and pour rice or baking weights on the baking paper to blind bake the tart. Bake the tart for 20 mins with the weights. ( Check at 15mins to see if the tart is tooo brown- you can reduce the temperature to 170 if it’s tooo brown).
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After 20mins, remove the baking paper with the weights and continue to bake for another 10 mins until golden brown.
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Remove the tart from oven after its cooked and pour some melted chocolate over the tart. This helps to coat the tart and prevent the pastry cream from making the tart soggy. Place tart back in the fridge until ready to assemble the tart.
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Pour chilled custard over the pastry crust and decorate with your favourite fruits.
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Glaze the fruits with a little mirror glaze or apricot gel to create a shining effect.
You might also like this Fresh Fruit Tart with Vanilla Pastry Cream:
Avocado Mousse Tart with Gula Melaka Sauce
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