Recipe
Fresh Fruit Tart with Real Vanilla Pastry Cream
This beautiful and delicious fresh fruit tart is simple to make. With a from-scratch vanilla pastry cream and lots of fresh fruit, this tart is perfect for a warm summer day.
Time: 2 hours 45 minutes 
Difficulty: Moderate
Yield: 8 servingsIngredients
Vanilla pastry cream:
- 1 batch of my vanilla pastry cream
Tart crust:
- 200 g all-purpose flour
- 80 g powdered sugar
- 100 g butter (room temperature)
- 1 egg
Topping:
- Your choice of fresh fruit (e.g., raspberries, blueberries, kiwi, and strawberries)
Instructions
Vanilla pastry cream:
- Prepare the pastry cream according to the recipe and let it chill completely in the fridge (at least 1 hour).1 batch of my vanilla pastry cream
Tart crust:
- Combine the flour and powdered sugar in a large bowl. Cut the butter into small pieces and add it to the bowl along with the egg. Knead the dough with your hands until it forms a smooth dough. If the dough is too sticky, add a little extra flour. Chill the dough in the refrigerator for 30 minutes.200 g all-purpose flour, 80 g powdered sugar, 100 g butter, 1 egg
- Preheat the oven to 180 °C (356 °F) and grease a 24 cm (9-9.5 inch) tart pan. Sprinkle a little flour on your work surface and roll out the tart dough, or press the dough into the tart pan with your fingers. Either way, ensure the dough forms an even crust that reaches up the sides of the pan.
- Place a small piece of parchment paper in the center of the tart and weigh it down with something oven-safe, such as dried beans, rice, or ceramic pie weights. This prevents the center of the tart from rising while baking. Bake the tart for 7 minutes, remove the weights, and bake for an additional 5-7 minutes until golden. Let the tart cool completely (at least 30 minutes).
Topping:
- Wash and prepare the fruit as desired. Spread the chilled cake cream over the cooled tart crust and decorate with fresh fruit.Your choice of fresh fruit
Notes
Storage: Store any leftovers in the fridge for up to 2 days.