Custard Tart With Cream And Fresh Fruit Recipe

Name: Custard Tart With Cream And Fresh Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Unsalted butter, room temperature (for pan); 3/4 cup plus 2 Tbsp. sugar; plus more for pan; 8 large egg yolks; 2 large eggs; 2/3 cup cornstarch; 1/2 tsp. kosher salt; 3 cups whole milk; 1 1/2 cups chilled heavy cream, divided; 1 vanilla bean, split lengthwise, or 1 1/2 tsp. vanilla extract or paste; 1 lb. stone fruit, cut into wedges, blueberries and/or blackberries

Servings: persons

1
["Butter a 9""-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1-2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6-10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.", "Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400u00b0F.", "Bake custard until top is deeply browned in spots, 40-50 minutes (it will still be wobbly in the center). Let cool.", "Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.", "Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.", "Custard can be baked 1 day ahead. Cover and chill."]

1141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Unsalted butter, room temperature (for pan), 3/4 cup plus 2 Tbsp. sugar; plus more for pan, 8 large egg yolks, 2 large eggs, and more.

Yes, Custard Tart With Cream And Fresh Fruit falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Custard Tart With Cream And Fresh Fruit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions