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–+ servings
fruit tart

Fresh Fruit Tart with pastry cream and sugar cookie crust

This fresh fruit tart features a buttery homemade sugar cookie crust topped with creamy vanilla pastry cream, sweet whipped cream, and an assortment of fresh fruit. Strawberries, raspberries, blueberries, and kiwi create a festive patriotic dessert, although you can use any combination of fresh seasonal fruit. Made completely from scratch with real ingredients, this colorful fruit tart is perfect for summer holidays, birthdays, family gatherings, brunches, and everyday desserts.

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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course brunch, Dessert, Snack
Cuisine American
Servings 24 Servings
Calories 220 kcal

Equipment

Ingredients
 

Sugar cookie crust

Pastry Cream

  • 2 cups Milk
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract
  • 6 Egg yolks
  • 4 tbsp Flour
  • 4 tbsp Butter

Whipped Cream

Topping

  • Mixture of fresh sliced fruits (blueberries, raspberries, strawberries, kiwis)

Instructions
 

  • Preheat the oven to 375℉.
  • In a stand mixer, whip butter and sugar until light and fluffy.
  • Add the eggs and vanilla. Mix until combined.
  • Add the flour and baking soda and mix on low speed until dough is formed.
  • Grease a 13x9 baking dish.
  • Press the cookie dough evenly onto the bottom of the baking dish.
  • Bake for 15 minutes or until the outer edges begin to brown slightly. Remove from the oven and allow to cool on a cooling rack while preparing the pastry cream.
  • In a saucepan, combine the milk, 1/4 cup of sugar, and vanilla extract. Whisk and heat to a simmer.
  • In a bowl , whisk together the egg yolks, 1/4 cup of sugar, and flour.
  • Remove the milk from the heat and very slowly add about half of the milk mixture to the egg mixture, whisking continuously.
  • Pour the tempered egg mixture into the milk mixture and return to medium heat.
  • Bring to a boil, stirring constantly until thickened.
  • Remove from the heat and add the butter, whisking to combine.
  • Cover the pastry cream and refrigerate for 30 minutes.
  • To make the whipped cream, beat the powdered sugar, heavy cream, and vanilla extract in a mixing bowl for 5-8 minutes.
  • Pour the pastry cream on top of the sugar cookie crust and smooth evenly with a spatula.
  • Gently dollop the whipped cream on top of the pastry cream and carefully smooth with a spatula.
  • Arrange fresh fruit on top of the whipped cream.
  • Cover and refrigerate until ready to serve.

Nutrition

Serving: 1sliceCalories: 220kcal
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