Custard-Filled Summer Fruits Tart

It is like a fruit custard filled for you inside a tart. There are three main steps to make this dish – prepare a pie/tart dough, prepare the custard, and bake the tart. The method of making the tart dough is absolutely similar to making the apple pie dough. To make your tart dough and crust richer, you can add an egg yolk to the dough mixture. I have made this fruit tart with summer fruits like Strawberries, Raspberries, Blueberries, Cherries, and Kiwi, etc. But, if these fruits are not available, you can also make the fruits tart with other fruits like melons, mango, grapes, etc.

Ingredients for the Tart

  • All Purpose Flour – 250 gms (2 cups)
  • Butter cubes – 150 gms (Chilled)
  • Sugar – 1 and ½ tbsp
  • Salt – 1 tsp
  • Water – 1-2 tbsp (Chilled)
  • Fruits – Strawberries, Raspberries, Blueberries, Kiwi, etc.
  • Baking ceramic balls or beans or rice/Pie weights
  • Parchment/Baking Paper

Ingredients for the Custard

  • Milk – 300 ml (1 and /4 cups)
  • Egg Yolks – 3 (large) or 4 (small)
  • Sugar – 50 gms (1/4 cup)
  • Corn flour – 20 gms (2 tbsp)
  • All Purpose Flour (Maida) – 20 gms (2 tbsp)
  • Salt – A pinch

Method

Make the Tart Crust Dough
  1. Take 250 gms of flour in a big bowl.
  2. Add 1 and ½ tbsp sugar and 1 tsp salt to the flour and mix well with a hand whisk.
  3. Take out chilled butter from the refrigerator and cut into small cubes. If the butter has melted, keep the cubes again in the refrigerator to chill.
  4. Add the chilled butter cubes to the flour and rub lightly with your fingertips. Keep rubbing the butter into the flour until the flour reaches a breadcrumb consistency.
  5. Take 1-2 tbsp chilled water, if required, to form a soft dough. Do not use excess water.
  6. Wrap the dough in a cling film and refrigerate for 30 minutes.
Make the Custard
  1. While the dough is in the refrigerator, take 300 ml of milk in a pan. Keep it on low-medium heat and slowly bring it to boil.
  2. While the milk is coming to boil, take a bowl and add 3 to 4 egg yolks to it.
  3. Add 50 gms of sugar and a pinch of salt to the egg yolks and mix it with a hand whisk to a smooth cream.
  4. Sieve the maida and corn flour over the egg yolks mixture and whisk it to a smooth creamy mixture.
  5. You should time the boiling of the milk and making the egg yolk mixture such that the milk is ready as soon as your egg yolk mixture is ready. The egg yolk mixture should not be kept to wait.
  6. Add the warm milk to the egg mixture bowl very slowly (trickling consistency) and keep whisking the mixture with the hand whisk. Do not pour too much of milk at once and do not stop whisking as it may curdle the mixture.
  7. Once you have added all the milk to the egg yolk mixture, transfer the mixture to the milk pan and put it on low-medium heat.
  8. Keep whisking the mixture all the time till the mixture becomes thick (of mayonnaise consistency).
  9. Once the mixture has reached the desired consistency and has turned into custard, take it away from the heat and pour it into a bowl.
  10. Take the cling film and push it right over the custard (not on the edge of the bowl) and let the custard cool at room temperature.
Pre-Cook or Blind Bake the Tart Crust
  1. Pre-heat the oven to 200°C.
  2. Take the dough out of the refrigerator.
  3. Flour the surface and roll the dough in to a large circle. You can also roll the dough over the cling film or baking sheet.
  4. Once the dough has been rolled, wrap it on the rolling pin and transfer it to the pie dish. With very light fingers, press the dough sheet round the pie dish edges. (Do not press the dough on to the dish with heavy hands.)
  5. Dock the tart crust sheet with a fork lightly.
  6. There are two options to prepare the tart crust for blind baking.
    1. Option 1 –
      1. Cover the pie dish with a cling film and keep it in a refrigerator for 30 minutes.
      2. Take it out of the refrigerator and remove the cling film.
      3. Place the parchment or baking paper over the tart crust and place baking ceramic balls/baking beans or rice, or pie weights on the parchment paper.
      4. Put the baking dish into the pre-heated oven.
    1. Option 2 –
      1. Cover the pie dish with a cling film and keep it in a freezer for 15 minutes.
      2. Take it out of the freezer and remove the cling film.
      3. Put the baking dish into the pre-heated oven.
  7. Blind bake the tart for 5 minutes at 200°C.
  8. After 5 minutes, drop the temperature to 180°C and bake the tart for 15 minutes.
  9. After 15 minutes, check if the crust has cooked and is brown on the edges.
  10. Once it is cooked, take it out of the oven and allow it to cool.
Prepare the Custard-filled Fruits Tart
  1. Slice the fruits (Strawberries, Raspberries, Blueberries, Kiwi, etc.) and keep aside.
  2. Check if the custard and crust have cooled down.
  3. If yes, remove the cling film from over the custard and whisk it once.
  4. Put a very thin layer of vegetable oil over the tart crust. This is done to prevent the tart crust from getting soggy with the custard liquid.
  5. With the help of a spatula, fill in the custard into the tart crust. Fill the custard till the edges and even-out the surface with the help of a spatula.
  6. Layer the fruit slices as per your design.