Italian Fresh Fruit and Cream Tart

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

4.82 from 11 votes

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

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 292kcal

Author: Rosemary Molloy

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!

Notes

Pastry cream: I used my vanilla pastry cream, but you can also use lemon pastry cream or strawberry pastry cream for a different flavor.

Fruit: I used strawberries and kiwi, but you can use any fresh fruit you like. Choose ripe but firm fruit, and drain off any excess juices before adding it to the tart so the crust doesn’t get soggy.

Storage: Store the fruit tart covered in the refrigerator for up to 2–3 days. For the best texture, enjoy it within the first day or two, as the fresh fruit will release moisture and the graham cracker crust will soften over time. Do not freeze.

Nutrition