The fruit tart with pastry cream is the dessert that smells like home and celebration. For this version I chose a particularly rich and crumbly shortcrust pastry that embraces a silky lemon-scented pastry cream. It’s the perfect dessert to welcome the warm season with the colors of kiwi, strawberries and mandarins!
The fresh fruit tart is much more than a simple dessert: it’s the symbol of Italian pastry, that little comfort that is always on Sunday tables. However, making a tart that looks like it’s come from a professional display requires a few small tricks that go beyond simple execution.
This is my heartfelt version, the tart I prepared for my mom’s birthday, the result of many kitchen experiments between commitments with my children. I chose a shortcrust pastry characterized by a high butter percentage that makes it incredibly crumbly on the palate, almost like a luxurious cookie.
The true protagonist, however, is balance: the sweetness of the lemon-scented pastry cream must marry the acidity of the fresh fruit. Whether you choose strawberries, kiwi, mandarins or blueberries, the secret is the freshness of the ingredients. I’ll guide you step by step, revealing not only the perfect amounts but also those small technical tricks — like making the shortcrust impermeable and the correct glazing — that will ensure the tart stays perfect, glossy and crunchy even the next day. Get the butter and flour ready, because today we’re bringing a small masterpiece of colors and flavors to the table!
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If you’re looking for other clever ideas, on my blog Troppo Buonissimo you’ll find many simple and well-tested tarts, such as:
- Mini strawberry tarts with pastry cream: easy and showy little cakes to prepare in advance
- Cocoa tart with hazelnut cream: an irresistible dessert
- Cocoa tart with hazelnut cream decorated with sugar paste roses: easy, spectacular and irresistible
- Red apple tart – easy and impressive dessert
- CROSTORTA – easy recipe with hazelnut cream
- Difficulty: Medium
- Cost: Moderate
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 8 servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 9 oz butter
- 7/8 cup sugar
- 4 egg yolks
- 1 pinch salt
- 3 1/3 cups all-purpose flour
- 1 packet vanilla powder
- 2 cups whole milk
- 1 lemon (zest)
- 3/4 cup sugar
- 6 egg yolks
- 5 tbsp rice starch
- 1 tsp vanilla extract
- as needed fresh fruit (kiwi, strawberries, mandarins, etc…)
- 2 tbsp apricot jam
- 2 tsp water
🛠️ The tools you need
To achieve a perfect result, I recommend keeping the following at hand:
Stand mixer or a large bowl: to work the dough using the creaming method.
Rolling pin: preferably with thickness guides, to roll the shortcrust evenly.
Tart pan: about 9.5–10.25 in (preferably with a removable bottom so you can unmold without breaking).
Parchment paper and baking weights (or dried legumes): essential for blind baking.
Whisk: for a smooth, lump-free pastry cream.
Kitchen brush: to spread white chocolate or glaze on the fruit.
- Planetaria
- Mattarello
- Stampo
- Palline per cottura alla cieca
Steps
Let’s make the shortcrust: In a bowl or stand mixer (with the paddle), work the softened butter (not melted, but at room temperature) with the sugar, the vanilla powder and the pinch of salt. You don’t need to beat it for long, just until you get a smooth cream.
Add the egg yolks one at a time to the butter mixture, continuing to mix until they are fully incorporated.
Finally, add the flour all at once. Work the mixture just long enough to make the flour disappear and obtain a compact dough. The less you work the dough at this stage, the more crumbly it will remain (avoiding gluten development).
Form a flat disk (so it chills faster and more evenly), wrap it in plastic wrap and let it rest in the fridge for at least one hour (even better if overnight).Blind baking: Roll out the shortcrust into a tart pan (about 9.5–10.25 in), prick the base and cover with parchment and baking weights. Bake in a static oven at 356°F for 12 minutes, then remove the weights and bake about another 10 minutes to brown the base.
The cream: Heat the milk with the lemon zest. Separately, whisk the egg yolks with the sugar and the rice starch. Pour the hot (strained) milk over the mixture, stir and return to the heat until it thickens (if you have a thermometer, at 180°F remove the cream from the heat). Transfer to a bowl, let cool at room temperature for a few minutes and when the cream reaches 122°F cover with plastic wrap directly on the surface.(If you want your shortcrust to stay crisp for days, once cooled you can brush the base with a thin layer of melted white chocolate (about 2.1 oz). Let it dry before pouring the cream: it’s an optional trick but it really makes a difference!)
Decoration: Once both the base and the cream are cold, fill the tart. Arrange the fruit in concentric circles and glaze everything with a thin layer of apricot jam warmed or diluted with a few teaspoons of hot water.
❄️ Storage: how to keep the fruit tart perfect
Your fruit tart is a delicate dessert, so treat it carefully to avoid losing its freshness:
In the refrigerator: I recommend storing it in the fridge for a maximum of 2 days. If possible, use a glass dome or an airtight container: this way the cream won’t absorb fridge odors and the shortcrust won’t become too dry.
Before serving: Take the tart out of the fridge about 15–20 minutes before serving. The butter in the pastry will soften slightly, making the flavor more enveloping and the slice ideal for cutting.
💡 My tips for a top result
Instant lump-free cream: If you notice the pastry cream isn’t perfectly smooth, use an immersion blender while it’s still warm: you’ll see it become silky immediately.
Plan ahead like this: You can prepare the base and the cream in advance, but I suggest adding the fruit only a few hours before serving. That way the colors will stay bright and the fruit won’t release water.
FAQ (Questions & Answers)
How do I get such a fine and silky shortcrust?
The secret lies in the balance between butter and sugar. Using about 7/8 cup (≈180 g) of sugar with 9 oz (250 g) of good-quality butter gives a texture that doesn’t crumble coarsely but literally melts in the mouth. It’s essential to work the cold butter quickly so it doesn’t warm up too much.
Can I prepare the pastry cream in advance?
Absolutely yes — in fact it’s recommended! With 6 egg yolks and rice starch you get a shiny, structured cream. Prepare it the day before or a few hours ahead and let it rest in the fridge with plastic wrap directly on the surface: it will be perfect to spread and won’t run when you cut the slice.
How do I choose the fruit for decoration?
Always choose seasonal fruit and contrasting colors. I love the combination of kiwi, strawberries and mandarins because they create a beautiful chromatic circle. Remember to dry the fruit well after washing to avoid it releasing water onto the cream.
