It’s the perfect summer dessert. Light, buttery crust. Thick but not overly sweet custard. Fruit slices. You can bake the crust and make the custard a day or two ahead, then slice the fruits and assemble the fruit tart an hour or so before serving.
For the crust
For the custard
For the topping
- 4 to 5 fresh strawberries
- 1 fresh kiwi
- peach slices (we used canned) or use slices of fresh mango
Make the crust
- In a bowl, stir together the flour, salt and sugar. Add the butter and shortening.
- Cut the butter and shortening into the flour (I do this by rubbing with my fingers) until the mixture resembles coarse crumbs.
- Add ice cold water, little by little, mixing as you go until the dough can be gathered into a ball. The dough should NOT be sticky.
- Roll the dough into a thick disc.
- Wrap the dough in cling film and keep in the fridge.
Make the custard
- In a pan, mix together the sugar, starch, flour, salt, milk and cream. Stir until smooth.
- Cook over medium heat, stirring constantly, until thickened.
- Off the heat, stir in the vanilla extract.
- Pour half of the cooked mixture into the beaten egg yolks, mixing to incorporate.
- Pour the egg yolk mixture into the pan, stir well, and continue cooking for about 10 minutes, stirring and scraping the bottom constantly, until the mixture is thick.
- Transfer the custard to a bowl and lay a sheet of cling film directly on the surface to prevent skin from forming.
- Cool to room temperature then chill in the fridge for a few hours.
Blind bake the tart crust
- Spray or brush a six-inch tart pan lightly with oil.
- Lay the rolled dough in the tart pan. Press lightly for a snug fit. Cut off any excess (see notes after the recipe).
- Place a piece of aluminum foil over the crust. Spread enough dried beans or lentils, or rice, on the foil to cover the bottom of the crust.
- Blind bake the crust at 400F for 20 to 30 minutes. Check after 20 minutes and, if still not crisp, bake another five to ten minutes until you get the desired texture.
- Cool the crust in the pan for a few minutes then carefully remove from the pan. If you used non-stick paper, peel it off. Cool the crust completely on a rack.
Assemble the fruit tart
- Hull the strawberries and cut into one-fourth inch slices.
- Peel the kiwi and cut into one-fourth inch slices.
- Place the cooled crust on a plate.
- Pour the cooled custard to about a quarter inch below the brim. Use a small offset spatula to spread the filling evenly.
- Arrange the sliced fruits on top of the custard.
- The fruit tart may be sliced and served immediately after assembly. Or keep in the fridge until needed.
Excess pie crust can be re-rolled flattened and tightly wrapped in cling film and kept in the freezer for a couple of weeks. Updated froma recipe originally published in June 27, 2017