Summer fruit tart with a lot of vanilla custard cream

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This summer fruit tart with a lot of vanilla custard cream is a fresh and colorful dessert loved by both adults and children. The buttery pastry shell is filled with lots of vanilla or lemon custard and covered with lots of fresh seasonal fruit. For this summer version I have chosen berries and peaches but you can indulge yourself with cherries, grapes, kiwis or exotic fruit. It is a simple dessert but with a great visual effect, perfect for different occasions or moments of the day. The secret of a good fruit tart is to choose fresh seasonal fruit, use sweet and velvety custard without lumps and use a pastry shell that is strong enough to support the weight of the cream and fruit. You will find all three elements in this simple recipe.

Summer fruit tart with a lot of vanilla custard cream

A tall tart with summer fruit made with a shortcrust pastry shell, a custard filling and lots of fresh seasonal fruit. Classic tart with vanilla cream.
5 from 1 vote
Prep Time 1 hour 40 minutes
Cook Time 25 minutes
Waiting time 2 hours
Total Time 4 hours 5 minutes
Course Pies
Cuisine Ovo-lacto vegetarianism
Servings 1 pan 22 cm wide
Calories 420 kcal


Pastry shell

  • 250 g cake flour
  • 125 g good quality butter
  • 100 g white sugar
  • 1 medium egg
  • 1 organic lemon
  • 1 pinch of salt

vanilla custard cream

  • 500 ml milk
  • 2 tsp of vanilla extract or seeds from a vanilla pod
  • 4 egg yolks at temperature
  • 100 g white sugar
  • 60 g di amido di mais o di riso

Frutta e la decorazione

  • blueberries
  • blackberries
  • 2 apricots
  • 3 peaches
  • some wild strawberries
  • cherries in syrup
  • mint leaves


Instructions Summer fruit tart with a lot of vanilla custard cream

  • Place the flour, butter, sugar, salt and grated lemon peel in a robot equipped with blades and blend everything. Otherwise, use your fingertips to incorporate the ingredients into the butter and create a sand-like texture.
  • Add the egg and blend again. Briefly knead the dough with your hands to make it homogeneous, then wrap it in plastic wrap or put it in a narrow container with a lid. Place the pastry in the refrigerator for at least 2 hours. I left the pastry to rest overnight and assembled the tart the next morning.
  • Remove the shortcrust pastry from the fridge and roll it out with a rolling pin on a lightly floured surface or between two sheets of baking paper, bringing it to a thickness of 5 mm. Use the pastry to line a tart pan (you don't have to butter or flour it) about 22 cm wide and 5 cm high. Cut the excess dough and use it to create decorations along the edge of the tart.
  • Given the high summer temperatures, I recommend letting the pastry shell rest in the freezer for at least 15 minutes.
  • Prick the bottom with a fork. To proceed with the baking in white, you must place a piece of parchment paper inside the tart and fill it with dried beans or special ceramic balls. Bake in the preheated static oven at 180°C for 10 minutes. Remove paper and weights and bake again for another 10-15 minutes. Remove from the oven and let it cool.

Vanilla pastry cream

  • To prepare the vanilla cream, I recommend using either dried vanilla beans or vanilla extract, absolutely do not use vanillin.
  • Pour the milk into a saucepan. Add the seeds of a vanilla pod or vanilla extract. If you prefer the classic lemon cream, add the zest of half a lemon using only the yellow part.
  • Turn on the heat and slowly bring to a boil.
  • While the milk is heating up, pour the sugar and corn or rice starch into a second saucepan. Add the egg yolks at room temperature. Mix everything quickly with the kitchen whisk. At first the yolks will create a batter but gradually become softer until they create a thick liquid.
  • Remove the boiling milk from the heat and pour it through a sieve in three times to our mix of yolks. Stir each time with the kitchen whisk to mix the ingredients well. Discard vanilla pods or any lemon peels.
  • Place the pot on medium-low heat and continue cooking, stirring constantly. The cream will thicken in seconds. Turn off the heat as soon as you reach the desired consistency. Pour the cream into a glass container and cover its surface with plastic wrap so as not to create a dense layer. Set aside and let cool completely.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: and press Follow. Thank you from the bottom of my heart, Barbara. ^_^


  • Once the pastry and the cream are cold, pour the custard over the tart shell and level it evenly.
  • Before serving, add fresh fruit to taste and a few fresh mint leaves. I also added some cherries in syrup for an extra dose of sweetness but feel free to use your favorite fruit or add some mini meringues, or a layer of melted apricot jam.


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 1panCalories: 420kcal
Keyword blackberries, blueberries, creamy pie, dessert with fruit, easy pie, lemon pastry cream, pastry cream, peach, pie with fresh fruit, summer pie, summer recipe, sweet tart, traditional tart
Tried this recipe?Let us know how it was!

Store covered in the refrigerator eat within a couple of days. If you use a type of fruit that tends to get dark I recommend brushing the fruit with a some apricot or peach jam mixed with some water and heated over low heat until it becomes liquid.

lot of love. B.

p.s. If you love fruit tarts you should also try my Ladyfingers, custard and fruit tart (photo below) or Lemon bar tart (photo below).

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