Description
A buttery tart shell filled with silky vanilla custard and topped with colorful fresh fruit, perfect for summer.
Ingredients
- Tart crust (homemade or store-bought)
- Vanilla custard (pastry cream)
- Fresh strawberries
- Fresh kiwi
- Blackberries
- Mango slices
- Sugar
- Cornstarch (for thickening custard)
- Vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and blind bake tart shell(s) until golden. Let cool.
- Prepare pastry cream by cooking milk, sugar, egg yolks, and cornstarch until thickened; stir in vanilla.
- Spread cooled custard evenly into tart shell.
- Slice strawberries, kiwi, and mango; arrange neatly on top of custard.
- Add whole blackberries for contrast.
- Optionally brush with warmed apricot jam for a glossy finish.
- Chill for 1 hour before serving for best flavor.
Notes
- For a gluten-free option, use a gluten-free tart crust.
- Feel free to use any seasonal fruits you prefer.
- Make sure the custard is completely cooled before adding the fruit.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg