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    Home » Desserts » Pies and Tarts » Fresh Fruit Tart with Vanilla Pastry Cream

    Fresh Fruit Tart with Vanilla Pastry Cream

    Published: Mar 10, 2022 · Modified: Mar 24, 2022 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 11 Comments

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    Image with text for fresh fruit tart with vanilla pastry cream
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    image with text for fresh fruit tart with vanilla pastry cream

    This luscious fresh fruit tart recipe with vanilla pastry cream is made with an easy press-in graham cracker crust. It's topped with fresh berries or fruit. So pretty, so delicious and so easy to make with a gluten-free crust!

    Fruit tart with gluten-free graham cracker crust and fresh fruit

    Here's a classic fruit tart like you'd find in a French pastry shop, now made with a gluten-free graham cracker crust!

    ❤️ Why you'll love this graham cracker fruit tart recipe

    • a showstopper dessert: It has beautiful bright colours and textures from fresh fruit, sweet pastry cream and a crisp and crunchy crust.
    • an easy press-in crust: No rolling or fussing with pastry, puff pastry or pie weights! Use gluten-free graham cracker crumbs to keep this recipe free of gluten.
    • make ahead: You can make both the crust and the vanilla pastry cream ahead of time.

    🛒 Ingredients and substitutions

    You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe for this fruit tart, here are a few notes about some of the key ingredients.

    crust: I like to make this recipe with a gluten-free graham cracker crust, but a regular graham cracker crust will, of course, work equally as well. You could also use the shortbread crust recipe I use for my gluten-free Lemon Curd Tart with Berries.

    filling: The filling is a vanilla pastry cream, made with milk, egg yolks and sugar, and thickened with cornstarch.

    topping: Use fresh berries or sliced fruit of your choice, brushed with thinned apricot preserves or jam as a glaze. Try raspberries, blueberries, blackberries, strawberries, kiwi fruit, mango, pineapple, starfruit, peaches, nectarines or other fruit in season!

    Close up view of berries and kiwi fruit on fruit tart
    Choose an array of colourful berries or sliced fruit to decorate your tart.

    🔪 Instructions

    Here's an overview of what you'll do to make this gluten-free fresh fruit tart recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.

    You'll start by making the graham cracker crust, pressing it into the baking pan and baking it for ten minutes.

    While it's baking, you can prepare the homemade pastry cream on the stovetop. You'll have to allow an hour or two for it to chill before filling the cooled crust. Use an offset spatula to spread it evenly in the crust.

    adding pastry cream filling to graham cracker crust
    Spread the cooled vanilla cream filling right to the edges.

    Next comes the fun part! Unleash your creativity and decorate the top of your tart with fresh berries or sliced fruit.

    And finally, you'll add a thin glaze of thinned apricot jam by brushing it on the fruit.

    Use a sharp knife to slice and a pie lifter to serve. Enjoy every luscious bite!

    brushing apricot glaze on fruit tart
    Thin apricot jam with a little water and brush on the fruit as a glaze.
    fruit tart with pastry cream and graham cracker crust and glazed berries
    A rainbow of colourful fruit!

    👍🏼 Tips for making this fresh fruit tart recipe

    This recipe for vanilla pastry cream filling is deliciously creamy! It uses six egg yolks. Don't throw out the whites! There are lots of ways to use extra egg whites. Make egg white omelets, or pavlova, macaroons, or meringues to use in this recipe for traditional Strawberry Eton Mess.

    Be sure to chill this fruit tart thoroughly before slicing. The pastry cream does not contain gelatin, so it will not be as firm as a gelatin dessert or a cheesecake.

    You can make the crust a day or two in advance and the pastry cream up to 4 days in advance. Store them separately and assemble the tart on the day you want to serve it.

    Make mini tarts! Follow my recipe for Strawberry Tartlets with Vanilla Pastry Cream and make individual tarts with graham cracker crust and your choice of berries or fruit!

    ❓Reader's Questions

    What does "tempering" mean?

    Tempering is a technique used in cooking to stabilize an ingredient. In this recipe, tempering is used to prevent the eggs from clumping together and scrambling when they're added to the hot milk of the vanilla pastry cream.

    🍳 Equipment

    You'll need a 9-inch baking dish. I like to use a 9-inch fluted tart pan with a removable bottom.

    You'll also need a medium saucepan and a medium bowl and a whisk.

    close up view of fruit tart with fresh fruit sq

    ⏰ Storage Instructions

    This fruit tart with graham cracker crust is best served on the day it's assembled. You can store leftover slices in the fridge in a covered container for up to 3 days.

    Vanilla pastry cream will not freeze well.

    🗒 More gluten-free dessert recipes

    Looking for more gluten-free dessert ideas? Here are a few of my favourites. You'll find over 80 dessert recipes in my dessert category!

    • Poached Cinnamon-Orange Pears with Maple Mascarpone
    • Puff Pastry Cherry Hand Pies with Frozen Cherries (Gluten-Free)
    • Pecan Pear Crisp (Gluten-Free)
    • Easy Lemon Curd Fruit Dip

    When you make this fresh fruit tart recipe, please leave a comment and a rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.

    Fresh fruit tart with vanilla pastry cream decorated with fresh berries

    Fresh Fruit Tart with Vanilla Pastry Cream and Graham Cracker Crust

    This luscious fruit tart made with a graham cracker crust and an easy pastry cream filling is topped with fresh berries or fruit. So pretty and so delicious!
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Chilling Time: 2 hours
    Total Time: 2 hours 40 minutes
    Servings: 8
    Calories: 416kcal
    Author: Elaine
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    Equipment

    9-inch tart pan with removable bottom
    medium saucepan
    medium mixing bowl
    whisk

    Ingredients

    Crust

    • 2 cups graham cracker crumbs, gluten-free, if necessary
    • 2 - 3 tablespoons sugar
    • 6 tablespoons butter, melted

    Pastry Cream Filling

    • 2 cups whole milk
    • 1 tablespoon pure vanilla extract
    • 6 large egg yolks
    • â…” cup sugar
    • ¼ cup cornstarch
    • 1 tablespoon unsalted butter

    Fruit Topping

    • 3 cups assorted berries, or fresh fruit of your choice
    • ¼ cup apricot jam, thinned with 1 - 2 tablespoons water

    Instructions

    Graham Cracker Crust

    • Preheat oven to 350°F. Combine all ingredients in a medium bowl.
    • Press the crumbs up the sides and botttom of a 9-inch baking pan.
    • Bake at 350°F. for 10 minutes. Remove from the oven to cool.

    Pastry Cream Filling

    • In a medium saucepan, heat the milk and vanilla over medium heat until it begins to boil.
    • Meanwhile, in a medium bowl, whisk the egg yolks with the sugar until light yellow and fluffy.
    • Sift the cornstarch into the egg yolk mixture a little at a time and whisk until no lumps remain.
    • Temper the eggs: Pour ¼ cup of the hot milk mixture into the bowl with the egg mixture and whisk quickly until well incorporated.
    • Gradually whisk in the remaining milk mixture.
    • Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly until it comes to a boil and is thickened.
    • Remove the pan from the heat, transfer the mixture back into the bowl and stir in the butter. Let it cool for 5 minutes, then press a piece of plastic wrap on the surface to prevent a skin from forming.
    • Chill for at least 2 hours or overnight.

    Assembling the tart

    • Spread the chilled pastry cream filling into the cooled crust, smoothing to the edges.
    • Top however you like with berries or sliced fruit. Arrange in rows, in concentric circles, or randomly. Unleash your creative self!
    • Brush with apricot glaze and chill until serving time.

    Notes

    Be sure to chill this fresh fruit tart thoroughly before slicing. The pastry cream does not contain gelatin, so it will not be as firm as a gelatin dessert or a cheesecake.
    You can make the crust a day or two in advance and the pastry cream up to 4 days in advance. Store them separately and assemble the tart on the day you want to serve it.

    Nutrition

    Calories: 416kcal | Carbohydrates: 59g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 250mg | Potassium: 175mg | Fiber: 2g | Sugar: 40g | Vitamin A: 631IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    More Pies and Tarts

    • Chocolate Peanut Butter Pie (Vegan)
    • Strawberry Tartlets with Graham Cracker Crust
    • Espresso Chocolate Ganache Tart -GF
    • Gluten-Free Dutch Apple Pie with Almond Flour Crust

    Reader Interactions

    Comments

    1. Terri

      March 28, 2022 at 7:21 pm

      5 stars
      I love that it's so pretty and easy and has REAL pastry cream, not to mention gluten-free!

      Reply
      • Elaine

        March 28, 2022 at 7:42 pm

        Thanks Terri! Yes, it's made with real ingredients, but it's also easy to make!

        Reply
    2. Fouzia

      March 27, 2022 at 5:27 pm

      5 stars
      It will no doubt make an ideal dessert for Ifthar parties in Ramadan as it looks so refreshing and delicious! Definitely going to try it out. Thanks for sharing.

      Reply
      • Elaine

        March 27, 2022 at 8:19 pm

        Thanks Fouzia!

        Reply
    3. nancy

      March 24, 2022 at 10:07 am

      5 stars
      lovely use of all the fresh fruits. i'm thinking i will be making this often as the we head into summer with berry pickings!

      Reply
      • Elaine

        March 24, 2022 at 2:05 pm

        Thanks Nancy! The great thing about this recipe is that you can make it with a variety of fruits and make it look different every time!

        Reply
    4. Bernice

      March 22, 2022 at 6:08 pm

      Elaine,would you believe I have never made a fruit tart but I sure love eating them. Thank you for this great GF dessert option. I think I'll make it for Easter dinner with my Gluten free friends.

      Reply
    5. Asha

      March 22, 2022 at 4:20 pm

      5 stars
      What a pretty tart! This looks so refreshing and delicious. I love the apricot glaze idea too.

      Reply
      • Elaine

        March 22, 2022 at 4:37 pm

        Thanks Asha!

        Reply
    6. Cindy Mom the Lunch Lady

      March 22, 2022 at 1:09 pm

      5 stars
      Not only is this tart beautiful, it is absolutely delicious. The pastry cream is luscious and not overly sweet. A perfect Easter dessert!

      Reply
      • Elaine

        March 22, 2022 at 4:36 pm

        Thanks for the 5 stars, Cindy! Agreed--this would be a beautiful dessert for Easter dinner.

        Reply

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    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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