Fresh Fruit Tart Recipe with Custard Filling for a colorful Parents’ Day Brunch

Parents’ Day is a celebration of love, gratitude, and the bonds that hold a family together. A great way to show appreciation for parents is by creating something beautiful and delicious with your own hands. This fruit tart recipe is the perfect centerpiece for a joyful brunch. With its buttery crust, smooth custard filling, and vibrant arrangement of fresh fruits, it’s as delightful to look at as it is to eat. This tart brings together textures and flavors in a way that feels both luxurious and light, making it ideal for a mid morning celebration. Whether your parents have a sweet tooth or prefer fruity freshness, this dessert strikes a perfect balance. So let’s get into the full recipe, complete with a crisp tart shell, velvety vanilla custard, and colorful seasonal fruits.

Ingredients

For the tart shell:

• 1¼ cups all purpose flour
• ½ cup unsalted butter (cold, cubed)
• ¼ cup powdered sugar
• 2 tbsp cold water
• Pinch of salt

For the custard filling:

• 2 cups whole milk
• ¼ cup sugar
• 3 egg yolks
• 2 tbsp cornstarch
• 1 tbsp all purpose flour
• 1 tsp vanilla extract
• 1 tbsp unsalted butter

For the fruit topping:

• Choose any combination of fresh, seasonal fruits such as:
  • Strawberries (halved or sliced)
  • Blueberries
  • Kiwi (peeled and sliced)
  • Mango (thinly sliced)
  • Grapes (halved)
  • Oranges (segments, skin removed)

For the glaze (optional):

• 2 tbsp apricot jam
• 1 tsp water

Method:

• In a large mixing bowl, combine the flour, powdered sugar, and salt.
• Add the cold cubed butter and rub it into the flour using your fingers or a pastry cutter until the mixture resembles coarse breadcrumbs. Cold butter is key to a flaky, tender crust. Don’t overwork the dough.

• Add 1 tablespoon of cold water and mix until the dough just comes together. If needed, add another tablespoon of water.
• Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
• Preheat your oven to 180°C or 350°F.
• Roll out the chilled dough on a lightly floured surface into a circle slightly larger than your tart pan. Gently lift the dough and press it into the tart pan, trimming the edges. Prick the base with a fork. Line the shell with parchment paper and fill with baking weights or dried beans.

• Bake for 15 minutes, then remove the weights and parchment, and bake for another 10 minutes until golden brown.
• Set aside to let the tart shell cool completely.
• In a saucepan, heat the milk until just steaming, but do not boil.

• In a mixing bowl, whisk the egg yolks with sugar until pale and creamy.

• Add the cornstarch and flour, and whisk until smooth.
• Slowly pour the hot milk into the egg mixture, whisking constantly to temper the yolks.
• Return the mixture to the saucepan and cook on medium heat, stirring continuously, until it thickens into a custard.
• Remove from heat, stir in the vanilla extract and butter, and mix until glossy.
• Strain the custard through a sieve for a smooth finish.
• Cover with cling film, touching the surface to prevent skin formation, and let it cool.
• Once the tart shell and custard are completely cool, spoon the custard into the shell and spread it evenly.
• Arrange your sliced fruits on top in a decorative pattern. Start from the outside and work your way inward, overlapping slices slightly for a full, floral effect. For added shine, melt the apricot jam with 1 tsp water and brush lightly over the fruits.
• Pair this fruit tart with herbal teas like chamomile or mint, lightly brewed coffee, a cheese platter with mild cheeses and crackers or freshly squeezed orange or watermelon juice.
• The tart is best served fresh on the day it’s assembled. If you need to store it, keep it refrigerated in an airtight container for up to 2 days. To avoid sogginess, store the tart shell and custard separately and assemble just before serving.

Tips:

• For a vegan version, use a dairy free custard base. You can make one with almond milk, cornstarch and maple syrup. Replace butter with vegan margarine in the crust.
• For a chocolate addition, add a thin layer of melted dark chocolate to the base of the tart shell before adding custard. Let it set for 10 minutes.