Vanilla Custard Tart With Fruit

Name: Vanilla Custard Tart With Fruit
Total time: 3300 s
Yield: 8 tarts
Cuisine: British
Ingredients: 2 sheet frozen puff pastry thawed in the fridge overnight; 2 egg; 2 Tbsp water; 4 tsp white sugar; 🌻For the custard:; 2 cups whole milk; 2 tsp vanilla bean paste or vanilla extract (choice); 6 egg yolks; 6 Tbsp sugar; 3 Tbsp cornstarch; 4 Tbsp unsalted butter; a few slices of tinned peaches in light syrup; some glazed cherries or your favourite fruits

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#2026 #PuffPastry #FruitTart #dessert

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#2026 #PuffPastry #FruitTart #dessert

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Ingredients

55 mins

8 tarts

2 sheetfrozen puff pastry thawed in the fridge overnight
2egg
2 Tbspwater
4 tspwhite sugar
🌻For the custard:
2 cupswhole milk
2 tspvanilla bean paste or vanilla extract (choice)
6egg yolks
6 Tbspsugar
3 Tbspcornstarch
4 Tbspunsalted butter
a fewslices of tinned peaches in light syrup
some glazed cherries or your favourite fruits

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Steps

55 mins

1

Preheat your oven 200°C / 390°F. And prepare a baking sheet with a piece of parchment paper.
2

Cut the pastry sheet into four equal squares and then place on a baking tray, leaving a space between each.
Using a small knife score (making sure not to cut all the way through the pastry) the edges to create a border approx 1-2cm in from the edge.
3

Beat the egg and the 1 tbsp of water and brush the borders of the puff pastry dough very lightly with this mixture don't overdo it, or you'll end up with very egg-y edges.
4

Sprinkle the borders of the puff pastry dough with the white sugar and bake at 200°C / 390°F for about 15 minutes, or until the pastries are a light golden brown, especially around the edges.
5

When you take them out of the oven, immediately push down the middle square lightly with the back of a spoon or fork. It will probably have risen up a bit during baking, and it's important that it's lower than that beautiful border you've created.
6

Let the pastries cool to room temperature while you prepare the custard.
7

🌻For the Vanilla Custard:
8

Heat the milk and 2 tsp vanilla until it reaches a simmer over medium heat and then remove it from the heat. While the milk is heating, add the egg yolks, the sugar and the cornstarch to a bowl and whisk them together until smooth.
9

Once the milk has reached a simmer, pour the milk extremely slowly into the egg yolk mixture, making sure to whisk continually until everything is combined.
10

Once the milk/egg mixture has thickened, add butter and
Grab your whisk and whisk the custard and the butter together just until combined. Cover the mixture with a piece of plastic wrap, making sure the plastic wrap is directly covering the surface of the custard.
11

This step is prevents that yucky custard skin from forming on the surface while it cools (and nobody wants that!).
Cool the custard in the fridge for a few hours until it's completely cool.
12

🌻To Assemble Tarts:
To assemble the tarts, just divide the custard evenly between the puff pastry tart shells you've made and spread it smoothly into the base. Add your sliced fruit on top in whatever formation you wish.