Elegant, classic, and bursting with seasonal fruit
There’s something undeniably charming about a fruit tart. Crisp pastry, smooth custard, and vibrant seasonal fruit come together to create a dessert that’s as beautiful as it is delicious. This classic vanilla custard fruit tart is the kind of recipe you’ll reach for when you want something fresh but impressive—perfect for spring luncheons, afternoon teas, or a simple moment of indulgence.
What makes this tart so special is the balance between textures and flavours: the buttery shortcrust pastry, the light and creamy vanilla-infused custard, and a medley of fresh fruit finished with a homemade glaze for that glossy bakery-style finish. It’s a nostalgic dessert that feels elegant yet comforting, and once you try it, you’ll find endless reasons to make it again.
- Serves: 8–10
- Prep Time: 35 minutes (plus chilling)
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes + chilling
Tart Recipe
For the Sweet Tart Crust (Shortcrust Pastry)
- 1½ cups (180 g) all-purpose flour
- 55 g granulated sugar
- ¼ teaspoon salt
- 115 g unsalted butter, cold and cubed
- 1 large egg
- ½ teaspoon vanilla extract
For the Vanilla Custard Filling
- 4 large eggs
- Lemon zest strip
- 130 g golden caster sugar
- 300 ml double cream
- 300 ml whole milk
- 1 vanilla pod, split and scraped (or 1 tsp vanilla bean paste)
For the Fruit Glaze
- 1 tablespoon corn starch
- ½ cup water
- ¼ cup sugar
- ¼ cup water (separate)
Method
1. Prepare the Tart Crust
In a bowl, whisk together the flour, sugar, and salt. Add the cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs.
To use a food processor: Add the dry ingredients and cold butter to the bowl of a food processor. Pulse until the mixture is crumbly. Add the egg and vanilla, and pulse just until the dough begins to come together.
Turn the dough out onto a clean surface and gently press it into a disc. Wrap in cling film and chill for at least 30 minutes.
2. Blind Bake the Crust
Preheat oven to 180°C (350°F). Roll out the chilled dough and press it into a 9-inch tart tin. Prick the base with a fork, then line with baking paper and fill with pie weights or dried beans.
Bake for 15 minutes, then remove the weights and bake for a further 10–12 minutes, until lightly golden. Set aside to cool completely.
3. Make the Custard
In a medium saucepan, heat the milk, cream, lemon zest, and vanilla pod (or paste) until just simmering.
In a bowl, whisk the eggs and sugar until pale and well combined. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to avoid curdling. Strain through a fine sieve.
Pour the custard into the cooled tart shell. Bake at 150°C (300°F) for 30–35 minutes, or until just set with a slight wobble in the center. Cool at room temperature, then chill in the fridge until fully set.
4. Prepare the Glaze
In a small saucepan, heat ½ cup water and ¼ cup sugar over medium heat, stirring until the sugar dissolves. In a separate bowl, mix ¼ cup water with the corn starch until smooth. Slowly pour the cornstarch mixture into the hot syrup, whisking constantly. Simmer for 1–2 minutes until thickened, then remove from heat and cool to room temperature.
5. Assemble
Top the cooled custard tart with fresh seasonal fruit—berries, peaches, figs, or kiwi all work beautifully. Lightly brush with the cooled glaze for a glossy, elegant finish.
Tips & Tricks
- Cold butter is key to a flaky crust—don’t skip the chilling step.
- Strain the custard to ensure it bakes smooth and lump-free.
- Use ripe, in-season fruit for the best flavour and natural sweetness.
- The tart shell and glaze can be made ahead of time to simplify the process.
Why You’ll Love This Recipe
- Bakery-style tart you can make at home
- Perfect balance of rich, creamy, and fresh
- Customisable with different fruits year-round
- A beautiful centrepiece for brunch, dessert tables, or tea with friends
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