Fruit Tart

Tart with assorted fresh fruits and creme patissiere

Preparation: 30 minutes Total Time: 30 minutes Yields 4 Fruit Tarts

  • Creme Patissiere
  • Milk 500 ml
  • Egg Yoks 6
  • Plain Flour 40 g
  • Caster Sugar 125 g
  • Icing Sugar For Dusting
  • Garnish
  • Apricot Jam 1/2 Jar (about 200g)
  • Water 2 tbsp
  • Blueberries 100 g
  • Raspberries 400 g
  • Strawberries Handful
  • Grapes Handful
  • Tart Pastry Shells (see Recipe) 4
Prepare the creme patissiere. Heat the milk in a pan until just boiling. In a bowl, use the hand blender to whisk together the egg yolks, plain flour and caster sugar. Pour the hot milk into the eggs/flour mixture and continue whisking. Pour the entire mixture back into the pan and cook over medium heat while stirring constantly. The mixture should thicken as it just comes to a boil.
Remove the creme from the heat and transfer to a bowl to cool. Sprinkle a little icing sugar to stop a skin from forming on the surface of the creme. Leave to cool.
In a bowl, pass the jam through a sieve to make it smooth. Transfer the apricot jam to a saucepan and add 2 tablespoons of water. Stir and heat until fully combined. Leave to cool.
To assemble the fruit tart, spoon a little of the cooled creme patissiere into the tart shell. Arrange your desired fruits on top and brush lightly with the cooled apricot jam.


Allow the fruit tart to chill a bit in the refrigerator before serving to ensure that the filling and toppings are set and will not run.

Products used in recipe