Fruit Tart to My Heart
This vibrant and custardy fruit tart is a show-stopping dessert that’s incredibly easy to make. With a buttery graham cracker crust and a smooth custard filling, you can top it with your favorite seasonal fruits for a personal twist that will impress any crowd.
Equipment
- 9-inch tart pan
- Medium saucepot
- Fine-mesh sieve
- Offset spatula
- Measuring cups
- plastic wrap
Ingredients
For the Crust:
- 10 graham crackers
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- 3 tablespoons unsalted butter melted
- 1 egg white
For the Custard Filling:
- ⅓ cup sugar
- ¼ cup cornstarch
- ¾ teaspoon kosher salt
- 1½ cups whole milk
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla bean paste
- 1 cup plain whole-milk Greek yogurt
- For the Topping:
- 2 cups mixed berries raspberries, blueberries, blackberries, baby strawberries, currants, etc.
Instructions
Preheat Oven:
- Preheat the oven to 350ºF.
- Coat a 9-inch tart pan with nonstick spray.
Make the Crust:
- In a food processor, pulse the graham crackers, sugar, cinnamon, and salt until finely ground.
- Add the melted butter and egg white and pulse until the crumbs are evenly coated and hold together when pressed.
- Press the mixture evenly into the tart pan, covering the bottom and sides.
- Bake for about 10 minutes, until the crust begins to brown.
- Let cool completely.
Make the Custard Filling:
- In a medium saucepot, whisk together the sugar, cornstarch, and salt.
- Add the milk and egg yolks and whisk until smooth.
- Cook over medium heat, whisking occasionally, until the mixture comes to a boil and thickens to a pudding-like texture (about 2 minutes).
- Remove from heat and stir in the butter and vanilla bean paste.
- Strain the pudding through a fine-mesh sieve into a bowl to remove any clumps.
- Cover with plastic wrap, pressing the wrap onto the surface of the custard to prevent a skin from forming, and let cool completely.
Assemble the Tart:
- Once the custard is cool, whisk in the Greek yogurt until smooth.
- Pour the custard into the cooled crust and smooth the top with an offset spatula.
- Cover and chill in the refrigerator for at least 3 hours or up to 1 day.
Top with Berries:
- Just before serving, arrange the mixed berries on top of the tart.
- Keep chilled until ready to slice and serve.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this light and refreshing fruit tart with a crisp, slightly sweet white wine like Riesling or a sparkling wine like Prosecco for a perfect match to the fruity flavors.
Pair this light and refreshing fruit tart with a crisp, slightly sweet white wine like Riesling or a sparkling wine like Prosecco for a perfect match to the fruity flavors.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 1 g | Fiber: 2 g | Sugar: 25 g | Salt: 0.5 mg
