Fruit Tart with Pastry Cream Filling
Mónica Mateos
When it comes to easy yet stunning desserts, it doesn’t get better than this fruit tart! Prepared with a press-in orange cookie crust, filled with velvety pastry cream made from scratch and topped with an eye-catching combination of raspberries, blackberries, strawberries, and kiwi, this delicious fruit tart is set to amaze your guests.
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Ingredients
8
Portions
  • 1 1/2 cups pecans, for the crust
  • 2 cups cookies, orange, for the crust
  • 1 cup butter, melted, for the crust
  • 5 egg yolks, for the pastry cream
  • 3/4 cups sugar, for the pastry cream
  • 5 tablespoons cornstarch, for the pastry cream
  • 2 cups cow's milk, for the pastry cream
  • 1 tablespoon vanilla essence, for the pastry cream
  • 1 cup canned peaches, sliced
  • 1 cup kiwi, sliced
  • 1 cup strawberries, sliced
  • 1/2 cups blackberries
  • 1/2 cups raspberries
  • 1/4 cups blueberries
  • some honey, for brushing
Preparation
2h 30 mins
10 mins
Easy
  • For the crust: In a food processor, grind orange cookies to a fine powder. Add melted butter and mix thoroughly.
  • Pour mixture into a 9.8-inch tart pan and press tightly with your hands to form the crust. Refrigerate for 1 hour or until firm.
  • In a bowl, whisk egg yolks, sugar, and cornstarch. Set aside.
  • In a pot over low heat, heat milk. Add vanilla and bring to a boil. Temper the egg yolks mixture with a spoon of hot milk.
  • Transfer egg yolks mixture to the pot and cook over low heat until thick stirring constantly. Pour into a bowl and let cool.
  • Pour pastry cream into the tart pan, garnish with fruits, and brush with honey. Refrigerate for about 1 hour or until the pastry cream is firm. Serve fruit tart.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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