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.
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!
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
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.
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
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
Updated from April 1 2016.
