Recipe: Perfect Classic Vanilla Custard Fruit Tarts

Classic Vanilla Custard Fruit Tarts. Note: while there are multiple steps to this recipe, this vanilla custard fruit tart is broken down into workable categories to help you better plan for baking. Delicious mini fruit tarts made with a buttery shortbread crust, creamy vanilla custard and topped with fresh fruit. While I love a classic fresh fruit tart, there's just something about a mini dessert that's so fun to enjoy.

Simplicity can be so beautiful right? A beautiful Fruit Custard Tart is such classic simplicity, it's pretty and tastes amazing. When I see fresh strawberries, I find it hard to resist, so I bought a few punnets knowing that. You can cook Classic Vanilla Custard Fruit Tarts using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Classic Vanilla Custard Fruit Tarts

1. Prepare 2 cups of Maida / all-purpose flour –.
2. You need 2 sticks, of Unsalted butter – cut into small pieces.
3. It's 3/4 cup of Granulated sugar –.
4. Prepare 2 cups of Milk.
5. It's 2 of Eggs.
6. You need 1-2 tsp of Vanilla extract.
7. Prepare of Fresh fruits of your choice – As needed (I used blueberries and pomegranate).
8. You need As needed of Salt.
9. You need As needed of Water.

More Fruit & Custard Tart Recipes Custard Tarts with Poached Grapes Fresh Fig Tart with Orange Flower Custard Mixed Berry Tarts with Related Articles Making Perfect Fruit Tarts. Abigail Johnson Dodge is a contributing editor at Fine Cooking, and teaches cooking classes around the country. These classic vanilla custard tarts are bound to impress at your next morning tea. Place the milk, cream and vanilla in a small saucepan over medium heat and bring to just below the boil.

Classic Vanilla Custard Fruit Tarts instructions

1. Mix half of the all purpose flour and half of the butter in a food processor until coarse crumbs are formed. Add water as needed and mix well until the dough leaves the sides of the bowl. Wrap the dough in a wax paper and refrigerate for 20-30 mins..
2. Remove the dough from the refrigerator and roll the dough into a flat surface. Using a cookie cutter, cut the dough into desired shapes and transfer them into a baking tray. Freeze the tarts until firm for about 15 mins..
3. Heat the oven to 425 F. Remove the tarts and prick the bottom of the tarts at one inch intervals with a fork. Cover with foil paper. Bake for 10-15 mins until the crust is set and just beginning to brown. Remove the foil and bake until crust is golden brown. Remove from the oven and allow the tarts to cool completely..
4. In a pan, mix the remaining flour, sugar, and salt. Add the milk until whisk until smooth. Bring it to a gentle boil for 5-6 mins until the mixture thickens. Remove the pan from the heat..
5. In a bowl, whisk the egg yolks. Add the milk mixture and mix well. Pour the egg-milk mixture into the pan and whisking constantly, simmer for 2-3 mins until the mixture becomes slightly thick. Remove the pan from heat. Add the remaining butter and vanilla, and mix until the butter is melted. Strain the custard through a fine sieve. Keep it aside to cool..
6. Once the custard is cooled, carefully add a spoonful of the custard into the prepared tart crust. Top with fresh fruits of your choice. Enjoy the fruit tarts right away or refrigerate and serve..

Gradually pour the hot milk mixture into the egg mixture and whisk to combine. By brushing this tart with melted apple jelly, you are locking in the color and freshness of the fruit and adding a gorgeous glisten to its appearance. Check out this silky custard tart with vanilla and smoked butter caramel from Two Lights in East London. The pastry may be very short but will patch back together easily when excess is pushed into any cracks. Line the tart with a layer of baking paper, then fill with baking beans.