How to Make a Fruit Tart

A fruit tart with berries and fruits on top.

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5 from 2 votes

If you want to know everything about how to make a fruit tart from the crust to the glaze then this post is for you!

Prep Time10

Cook Time10

Cooling Time1

Total Time1 20

Course: Dessert

Cuisine: French

Servings:

Calories: 452kcal

Author: Mika Kinney

Ingredients

Fruit Tart Crust

1.5 cups graham crackers crushed
⅓ cup cane sugar
4 tablespoon butter melted, salted or unsalted

Fruit Tart Filling

1 can coconut milk 13-14oz or 1.75 cup of whole milk
6 egg yolks
¼ cup cornstarch
1 cup cane sugar
1 teaspoon pure vanilla extract
1 tablespoon butter salted or unsalted
¼ teaspoon salt

Fruit Tart Toppings

2 cups fruit berries, mango, kiwi, stone fruit, or other
fruit tart glaze

Instructions

How to Make Fruit Tart Crust:

Preheat oven to 350 degrees.
Mix the Graham crackers, melted butter, and sugar in a large bowl.
Pour this into a tart pan* and press into an even layer. Start with the sides, using a small measuring cup to create a thin and even layer across the sides and bottom.
Bake this for 10 minutes and then remove and let cool while you jump to the cream.

How to Make Pastry Cream:

Whisk together egg yolks and sugar. Then whisk in cornstarch and salt. Set this bowl next to the stove in preparation for the next step.
Heat milk over medium heat while whisking to keep from burning. Bring to a low boil then remove from heat and slowly pour a small amount (about ¼ to a ½ of a cup) into the bowl with the egg yolk mixture while mixing quickly to keep the yolks from scrambling.
Return the tempered egg yolk mixture to the saucepan and keep whisking.
Bring the mixture to a low boil and then reduce the heat to low. Continue to cook while whisking constantly until the mixture thickens to a pudding like consistency.
Remove from heat and mix in the vanilla and butter to the pastry cream.
Pour the pastry cream into the tart crust. Top with a layer of plastic wrap that is just touching the top of the cream (you can wait to do this for 10 minutes and the cream to cool a bit if you are worried about the plastic touching hot cream). Place in the fridge for at least 3 hours or in the freezer for 1 hour to set up.**
After it sets up and right before serving, top with sliced fruit and fruit tart glaze. The glaze is optional but recommended if you will not be serving the fruit tart for a few hours (traveling, for example) or want that classic shine.

Video

Notes

Nutritional Information is an estimate, for informational purposes only.

Substitution options and recipe tips can be found in the post above.

*If you don't have a tart pan, you can use a pie pan, spring form pan, or other pan with a removable base. You can also use muffin tins by following the directions above under "Variations".

**This pie can be stored in the freezer in an airtight container without the fruit for up to 1 month. When ready to top it, simply remove it from the freezer, top it with fruit, and let it rest on the counter for 20 minutes before serving.

Nutrition