Fruit Tarts

I’ve had the pleasure of trying a fruit tart in more countries than I can remember, and every tart i’ve tried is similar, yet unique. I love how eating local foods and local takes on international cuisine tells you so much about a country and the locals.

Here’s my take on a fruit tart, inspired by wanting to make a fruity dessert other than berrymisu in a short amount of time.

I used ready made mini pie crusts, but you can use one big one, or brave making the crust yourself.


The only part you really need to prepare or cook is the custard, and it’s very simple.

I used 12 mini pie crusts, and an assortment of fresh fruit. I also used some whipped cream to top the custard with before adding the fruit.

Here’s what you’ll need for the custard:

2 cups whole milk

1 tsp vanilla

2 eggs

1/2-3/4 cup sugar

1 Tblspn cornflour

2 Tblspn cream

2 drops yellow food color

Start of by heating the milk and vanilla in a sauce pan on a low flame, mixing occasionally.

In a bowl whisk the eggs and 1/2 cup sugar. Once bubbles start forming around the edges of the milk turn off the heat. Pour 1/2 cup of the warm milk into the eggs, whisking constantly. Once the eggs are completely whisked with the milk, pour the eggs into the milk and cook on a low flame until thickened, stirring constantly. Taste the custard at this point to see if it needs more sugar. I added 1/4 cup more. In a small bowl mix the cornflour, cream and yellow food color and add to the custard, whisking constantly so no lumps form.

Once the custard has thickened a little, turn off the heat and strain in into a pitcher or a mixing bowl. I have a mixing bowl with a pouring spout so it’s easy to pour batter into containers.


Divide the custard evenly into the 12 mini pie crusts, or in one big one. Next top with some whipped cream or cool whip. (Whipped cream is simple. Just whip 1 cup of cream with 1/2 cup icing sugar till soft peaks form.) I used blue berries, kiwis, black berries and strawberries, but essentially any fruit would be delicious on this tart. Refrigerate loosely covered with plastic wrap until you’re ready to serve.


You can also use the custard in other pie crusts such as a sugar cookie crust. Bake them in cupcakes liners and add the custard them fresh fruits and berries for mini desserts!


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