Fruit tart



Of all the existing desserts, surely the fruit tart is the classic and timeless dessert by right. A fragrant casket of shortcrust pastry that collects a layer of custard and lots of fresh fruit. After all, the always colorful, fresh and fragrant pies are the ideal snack to be enjoyed during the afternoon or at the end of a dinner. For the fruit tart, we always advise you to choose seasonal fruit to decorate and enrich your dessert, creating a personalized tart each time based on the period and your needs. You can also make delicious variations, for example with a base without eggs or in the more original ring shape! Play with fruit and have fun creating new compositions, alternating always different tastes and colors… express your imagination to give life to your fruit tart.


For the shortcrust pastry ( for a 10 inch (24 cm) mold)
Egg yolks 2
Flour 00 2 ¼ cups (250 g)
Vanilla bean 1
Powdered sugar 1 cup (100 g)
Butter ⅔ cup (150 g) - cold
For the pastry cream
Lemon peel ½
Sugar ⅔ cup (120 g)
Egg yolks 4
Whole milk 2 ¼ cups (500 g)
Cornstarch ⅓ cup (40 g)
Flour 00 3 tbsp (20 g)
Fo the topping
Strawberries 5 lbs (250 g)
Kiwi 2
Pineapple 4 slices
Blueberries ¾ oz (20 g)
Raspberries ¾ oz (20 g)
Blackberries ¾ oz (20 g)
Mint to taste

How to prepare Fruit tart

To prepare the fruit tart, start with the shortcrust pastry: put flour, the icing sugar 1, the seeds scraped from a vanilla bean 2 and the cold butter into small pieces 3 in a bowl.

Work the ingredients with your hands until you get a sandy mixture 4, then add the egg yolks 5 and knead again 6.

When you have obtained a homogeneous and soft dough 7 wrap it in cling film and let it rest in the refrigerator for at least 30 minutes 8. If you can't work it well in a bowl, move to a work surface to compact it quickly, until it is homogeneous. Meanwhile, prepare the custard by pouring the milk into a saucepan 9

Perfume by grating the lemon zest 10, turn on the heat over low heat and bring it to just touch the boil. Pour the egg yolks into another larger saucepan, add the sugar 11 and mix. Also add the cornstarch and flour 12.

Mix avoiding the formation of lumps 13. At this point the milk should be ready, pour a little to dilute the mixture 14, mix, add the remaining milk and mix again. Move everything to the stove and cook the cream, stirring constantly, until it becomes firm. This will take approximately 10 minutes 15.

Transfer the cream into a low and wide container, cover it with contact film and let it cool to room temperature; then put it in the refrigerator to harden 16. Retrieve the shortcrust pastry, roll it out on a lightly floured pastry board and make a 4 mm thick circle 17, lift the disc with a rolling pin and unroll into the 24 cm mold. Pass the rolling pin on the surface to remove the excess 18.

Prick the bottom with the tines of a fork 19 and switch to cooking in white: it means cooking the base of the tart without filling, in a static oven, already hot at 350°F (180°C), for about 20/25 minutes 20. Remove the pastry base from the oven and let it cool 21.

Work the cooled cream with a whisk 22, transfer it to a pastry bag and stuff the pastry shell 23. Level the surface with the back of a spoon and place the tart in the refrigerator 24.

In the meantime, move on to cleaning and cutting the fruit. Start with the pineapple, peel it 25 and cut it into half cm thick slices. Then derive from each obtaining 8 triangles 26. Switch to the kiwifruit, peel it, divide it in half lengthwise and cut it into slices 27.

Finally, take care of the strawberries. Remove the stalk and make 4 wedges from each 28. Switch to the decoration: do not too orderly. Then on the base decorated first with the strawberry wedges with the tip facing upwards 29, then add the slices of kiwi 30.

Continue with the pineapple inserting the triangles until almost the entire surface is covered 31. Complete garnishing with berries and a few mint leaves here and there 32. Your fruit tart is ready 33.


Keep your fruit tart for 1-2 days maximum in the refrigerator, covered by a glass bell.

Shortcrust pastry alone can be frozen raw, while freezing the finished tart is not recommended.


Pricking the base of the tart serves to prevent it from swelling during cooking in the oven: if this happens, during cooking, open the oven door and pierce the raised parts with a fork.

If you prefer, you can brush the fruit with jam or jelly. In this way it will be more shiny and will keep better.