Fruit Tart to My Heart
No, “fruit tart” isn’t just what bullies called me in PE class during basketball drills. It’s colorful, it’s custardy, and it’s probably the easiest dessert you can make, all while making you come across as a literal gourmet pastry chef. It’s also the easiest dessert to customize with produce that is either in season or on your list of all-time faves. Pining for pineapple? Go for it. Lusting for lemon? Eat your heart out. Craving cantaloupe? I’m not entirely sure why (pregnant, maybe?), but you do you, girl.
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
- 2 cups mixed berries raspberries, blueberries, blackberries, baby strawberries, currants, and so on, for garnish
Instructions
- Preheat the oven to 350ºF.
- Coat a 9-inch tart pan with nonstick spray.
- First make the crust: In a food processor, combine the graham crackers, sugar, cinnamon, and salt.
- Pulse until finely ground.
- Add the melted butter and egg white and pulse until the crumbs are evenly coated and the mixture holds together when pressed between your fingers.
- Pour the crust mixture into the prepared tart pan and, using the bottom of a measuring cup, press the dough evenly into the pan and up the sides.
- Bake for about 10 minutes, until the crust begins to brown.
- Remove from the oven and let cool completely.
- Meanwhile, 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.
- Continue to cook until it reaches a pudding-like texture, about 2 minutes.
- Remove from the heat and stir in the butter and vanilla bean paste until blended.
- Strain the pudding through a fine-mesh sieve into a bowl to remove any clumps.
- Cover with plastic wrap, making sure the plastic is touching the surface of the pudding to prevent a skin from forming, and let cool completely.
- Once cool, add the yogurt and whisk to combine.
- Pour into the prepared crust and smooth with an offset spatula.
- Chill, covered, in the refrigerator for at least 3 hours and up to 1 day before serving.
- Arrange the berries on top of the tart.
- Keep chilled until ready to slice and serve.
Notes / Tips / Wine Advice:
This tart could also serve as breakfast! Who’s stopping you?
For a silky custard, don’t forget to strain the mixture when you take it off the stovetop. You want to remove any egg that may have accidentally cooked, leaving clumps in your custard.
For a silky custard, don’t forget to strain the mixture when you take it off the stovetop. You want to remove any egg that may have accidentally cooked, leaving clumps in your custard.