Gluten-free Fresh Fruit Tart with Vanilla Pastry Cream
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!
2cupsgraham cracker crumbs,gluten-free, if necessary
2 - 3tablespoonssugar
6tablespoonsbutter,melted
Pastry Cream Filling
2cupswhole milk,or plant-based milk, unsweetened
1tablespoonpure vanilla extract
6largeegg yolks
⅔cupsugar
¼cupcornstarch
1tablespoonunsalted butter
Fruit Topping
3cupsassorted berries, or fresh fruit of your choice
¼cupapricot 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 an assortment of 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.