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Fresh Fruit Tart With Italian Cream Filling

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This Fresh Fruit Tart is filled with an Italian Pastry Cream,  and then loaded with slices of  fresh in season fruit. An easy delicious Dessert.

Fresh Fruit Tart with Italian Cream Filling, an easy delicious pie recipe, a graham cracker crust, creamy filling and heaps of fresh fruit.

Fruit Tart

If any of you are like the Italian, the arrival of spring is also the arrival of some of his favourite desserts.

My husband loves fruit and this Fresh Fruit Tart with Italian Cream Filling is one of his favourites.

To tell the truth it has become a family favourite. In the evenings, during the summer, we occasionally do what a lot of Italians do and that is take a stroll in one of the nearby gorgeous Italian towns and have a Gelato with friends.

But when we are entertaining at home during the warmer months there is nothing better than a Fruit Tart!

Fresh Fruit Tart with Italian Cream Filling, an easy delicious pie recipe, a graham cracker crust, creamy filling and heaps of fresh fruit.

Needless to say with the arrival of strawberries everyone is happy, and of course one of the best Fresh Fruit Tart combinations in my opinion has to be strawberries and kiwi.

Fresh Fruit Tart with Italian Cream Filling

Fresh Fruit Tart with Italian Cream Filling, an easy delicious pie recipe, a graham cracker crust, creamy filling and heaps of fresh fruit.

What are the ingredients for an Italian Pastry Cream?

In my Best ever Pastry Cream I use milk, usually 2% or whole milk, whole cream or whipping cream, egg yolks, sugar, flour and a splash of vanilla.  

When I first started making a Pastry Cream I would use only milk, then a friend of mine opened my eyes to the addition of whole cream.

That was it it changed my mind on Pastry Cream forever! It makes it creamy and smooth.

Fresh Fruit Tart with Italian Cream Filling, an easy delicious pie recipe, a graham cracker crust, creamy filling and heaps of fresh fruit.

I wanted to make a simple Fresh Fruit Tart as little no-bake as possible.  So instead of the usual pastry crust in Italian Pies ,I decided a graham cracker crumb or in my case, I use digestive cookies, which I prefer.

Topped with that delicious Italian Cream that comes together in 15 minutes at the most, but of course your full attention is a must.  Then of course topped with heaps of sliced fresh fruit.

Different Fruit to Top a Tart

Choose your favourite fruit combinations with fresh fruit such as Strawberries, Kiwi, Apricot, Blueberries, Peaches, Pears, Cherries etc.

How to Store a Fruit Tart

Because this Pie is made with Pastry Cream it should be stored in the fridge, it will last up to 3-4 days.

I would not recommend freezing this Pastry Cream filled Tart because the filling could weep and the Pie becomes very soggy.

This Fresh Fruit Tart with Italian Cream Filling is a must try.  Trust me.  Enjoy!

Fresh Fruit Tart with Italian Cream Filling, an easy delicious pie recipe, a graham cracker crust, creamy filling and heaps of fresh fruit.

 

Fresh Fruit Tart with Italian Cream Filling, an easy delicious pie recipe, a graham cracker crust, creamy filling and heaps of fresh fruit.
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5 from 8 votes

Fresh Fruit Tart with Italian Cream Filling

Fresh Fruit Tart with Italian Cream Filling, an easy delicious pie recipe, a graham cracker crust, creamy filling and heaps of fresh fruit.
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 292kcal
Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

BASE

  • 1 1/2 cups graham cracker crumbs 180 grams
  • 1/4 cup + 1 or 2 tablespoons butter 71 grams

CREAM FILLING

  • 1/2 cup milk 115 grams
  • 1/2 cup cream 115 grams
  • 2 egg yolks
  • 1/2 teaspoon vanilla 2.5 grams
  • 1 1/2 tablespoons flour 22.5 grams
  • 1/4 cup sugar 56.25 grams

TOPPING

  • 2 Kiwis peeled and sliced
  • 10 or more strawberries stem removed and sliced
  • 1/2 - 1 tablespoon sugar 7-14 grams

Instructions

BASE

  • In a 7 inch round spring form pan melt butter over low heat add graham cracker crumbs, combine and press down firmly, refrigerate.

CREAM FILLING

  • Heat milk and cream until hot but do not boil, let cool to warm.
  • In a medium pot add egg yolks and sugar, whisk to combine, whisk in flour and vanilla, place pot over low heat add warm milk/cream mixture and continue whisking (do not stop stirring) until very thick, remove from pot and place in a glass bowl, cover with plastic wrap, make sure plastic is touching cream mixture, let cool 15 minutes then place in refrigerator until very cold, approximately 3 hours.

TOPPING

  • In a medium bowl mix together sliced fruit and sugar. Let stand 10-15 minutes mix to combine.

PUTTING IT TOGETHER

  • Remove base from fridge, cover with filling, spread evenly, then top with fresh fruit. Refrigerate an hour or even over night. Remove sides of spring form pan, slice and serve. Enjoy!

Nutrition

Calories: 292kcal | Carbohydrates: 33g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 229mg | Potassium: 184mg | Fiber: 2g | Sugar: 20g | Vitamin A: 450IU | Vitamin C: 29.9mg | Calcium: 51mg | Iron: 1.7mg
Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Fresh Fruit Tart with Italian Cream Filling, an easy delicious pie recipe, a graham cracker crust, creamy filling and heaps of fresh fruit.

Fresh Fruit Tart with Italian Cream Filling, an easy delicious pie recipe, a graham cracker crust, creamy filling and heaps of fresh fruit.

Updated from April 1 2016.

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  7. Kathryn says

    What a beautiful tart and so perfect for spring! I adore strawberries and kiwi together and I think both the graham cracker and cookie crusts sound delicious – I may have to make both and compare 😉 And that creamy filling… swoon 🙂 Pinning!

    Reply

  14. Wendi says

    5 stars
    Hi Rosemary! This is a BEAUTIFUL tart! I just can’t wait for the strawberries to be in season locally here. Our grocery store ones are good but the locals – YAY! I will definitely be trying your tart when the season comes! Your photos are lovelier all the time!

    Reply

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