Fresh Fruit Tart with Vanilla Cream

This classic Fruits Tart is a true natural delight with a great aroma of fresh fruits.

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine


Serves 8

  • 1 pastry crust, Homemade or frozen

  • butter for the mold

  • 400g mandarins

  • 4 kiwis

  • grapes (optional)

For the Cream

  • ​4 egg yolks

  • 4 Tbsp superfine sugar

  • 1 Tbsp cornstarch

  • 350 ml (2 1/2 cups) milk

  • 1 lemon, zest



Bake Pie Crust

​​​1. Preheat oven to 180°F (360°F).

​2. On a lightly floured surface roll out the pastry dough, 30 cm diameter for a 23 cm tart pan. Carefully place the dough into a 23 cm (9 inch) tart pan. Press the edges into the sides of the pan. With a fork, poke little holes in the bottom of the dough.

3.​ Cover top of pie crust with wax paper. Bake for 10 minutes. Remove foil and bake 10-15 minutes longer, or until golden-brown. Cool on a wire rack.  

Make The Cream

​​4. ​In a small bowl, whisk the egg yolks and sugar, until they form a creamy texture.

5. In a saucepan, mix the cornstarch with a little milk in a pan. Pour into the egg yolks, add lemon zest, and mix well. Return the mixture to the pan, add lemon zest and cook over medium heat for 5 minutes, until thickens.

5. Pour the cream into a bowl and cover with plastic wrap. The wrap should be in contact with the cream to stop a crust forming. Let cool.

6. ​Peel and slice the kiwis and mandarins.

7. Spread the cream into pie crust. Arrange the mandarins and kiwis on top. Add the grapes (optional). Serve child.

​​Hunger of the heart is much stronger than hunger for food.Amanda Comer

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