Fruit Tart With Cream Filling

I still remember the first time I made this fruit tart. I didn’t rush it. I wasn’t trying to impress anyone.

I just wanted something that felt homemade and real—something that looked beautiful but tasted even better.

And when I pulled it out of the fridge, with the berries glistening on top of that smooth vanilla cream, it felt like I’d made something that actually mattered.

There’s something quiet and rewarding about baking like this. Pressing dough into a pan with your fingers, stirring custard on the stove while it thickens slowly, layering fruit until it just feels right.

It’s not about perfection—it’s about care. About putting together a dessert that feels like it came from your own two hands, not a factory.

If you’ve never made a tart before, don’t let that stop you. Follow the steps, take your time, and trust the process.

It’s worth every minute. Once it’s chilled and sliced, and that first bite hits with crisp crust, silky cream, and sweet berries—you’ll know why this recipe matters.

Fruit Tart With Cream Filling And Fresh Berries Recipe

Ingredients

For The Tart Crust

1 1/4 cups all-purpose flour (sifted)
1/2 cup unsalted butter, cold and cubed
1/4 cup powdered sugar
1/4 teaspoon salt
1 large egg yolk
1–2 tablespoons cold water

For The Cream Filling

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract

For The Topping

5–6 large strawberries, sliced
1/2 cup fresh blueberries
1/2 cup fresh blackberries
A few fresh mint leaves (for garnish, optional)

Instructions

Preheat your oven to 350°F (175°C).
In a food processor or large bowl, combine flour, powdered sugar, and salt. Add cold butter and pulse (or rub with fingers) until the mixture looks like coarse crumbs.
Add egg yolk and 1 tablespoon cold water. Mix until the dough just comes together. Add another tablespoon of water only if it feels too dry.
Press the dough into a 9-inch tart pan with a removable bottom. Make sure it’s evenly spread across the bottom and up the sides.

Prick the base with a fork, then freeze for 15 minutes. This prevents shrinking.
Bake the chilled crust for 18–22 minutes or until golden brown. Let it cool completely before filling.
While the crust cools, prepare the cream filling. In a saucepan, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.

Slowly pour in the milk while whisking constantly to prevent lumps. Place the pan on medium heat and cook, stirring constantly, until the mixture thickens (around 5–7 minutes).
Remove from heat. Stir in butter and vanilla until fully melted and smooth.
Transfer the filling to a bowl, cover with plastic wrap pressed directly onto the surface to prevent skin, and chill in the fridge for at least 2 hours.

Once both the tart shell and filling are fully cooled, spoon the cream filling into the crust and smooth the top using an offset spatula or the back of a spoon.
Gently place the sliced strawberries in a fan pattern at the center, then layer blueberries and blackberries around. Place mint leaves randomly to add color and freshness.
Refrigerate the assembled tart for 1–2 hours before serving to let it set and chill perfectly.

How Do I Keep The Fruit Tart Crust From Getting Soggy?

No one wants a soggy crust after putting in all that effort. The key is to keep moisture from soaking through the base.

Blind bake the crust properly: This means baking the crust without filling so it firms up before the cream goes in.
Cool the crust completely: Never pour warm filling into a warm crust. Let both cool separately before assembling.

Use a thin barrier: You can brush the inside of the cooled crust with a little melted white chocolate or a very thin layer of jam. It seals the surface slightly and keeps moisture out.
Assemble just before serving: If you’re making it ahead, keep the crust and filling separate. Fill and decorate only a few hours before serving.

Can I Make The Tart Ahead Of Time?

Yes, you can prep most parts in advance, which makes it perfect for parties or busy weekends.

Crust: You can bake the crust 1–2 days ahead. Keep it in an airtight container at room temperature.
Cream filling: Make the filling the day before and keep it chilled in the fridge.
Fruit: Wash and prep your fruit on the same day you serve it so it stays fresh and juicy.

Final assembly: Do this 2–3 hours before serving for the best texture and appearance.

What Fruits Work Best For This Tart?

You can get creative with the fruits, but it’s important to choose ones that hold their shape and don’t release too much juice.

Strawberries: Slice them just before decorating. They’re juicy, sweet, and look beautiful.

Blueberries: They’re small, round, and don’t leak juice, which makes them ideal.
Blackberries: Their bold color and soft texture add richness and depth.
Raspberries: If using, place them gently—they’re delicate and can get mushy.

Avoid melons or citrus: They release too much liquid and can ruin the cream and crust.

Why Does My Cream Filling Turn Out Runny?

A runny filling usually means it didn’t cook long enough or the ingredients weren’t mixed correctly.

Cornstarch wasn’t cooked enough: The mixture needs to bubble while stirring so the cornstarch thickens fully.

Too much milk: Stick to the exact amount in the recipe or it won’t set properly.
Didn’t chill it long enough: The filling needs time in the fridge—at least 2 hours—to firm up.
Egg yolks were not whisked in properly: Always temper your yolks and whisk fast when adding them so they blend in smoothly.

Patience is important here—rushing will leave you with a soft, pudding-like cream that won’t hold the tart together.

Can I Use A Store-Bought Crust Instead?

You can, but homemade crust gives a better texture and flavor. Still, if you’re short on time, here’s what to look for:

Choose a firm, pre-baked crust: Avoid graham cracker or soft pie crusts. Look for shortcrust or tart shells that are already baked.

Avoid crusts with added flavors: Vanilla or chocolate flavors might overpower your fruit and cream.
Still chill it before adding filling: Even store-bought shells need to be cool and dry before you add the cream.

A homemade crust is always worth it, but store-bought works if you prepare it right.

How Do I Get That Glossy Finish On The Fruit?

That bakery-style shine on top of the fruit isn’t magic—it’s a simple trick used in many tarts.

Use warmed apricot jam: Strain it, heat it a little, and gently brush it over the fruit with a pastry brush.
Don’t use too much: Just a light coat is enough to keep the fruit from drying out and make it look shiny.

Do it last: Add the glaze only after arranging all the fruit, and before chilling the tart.

Can I Make This Tart Without Eggs?

Yes, you can make egg-free versions of both the crust and cream, but expect a slightly different texture.

For the crust: Replace the egg yolk with 2 tablespoons of cold milk or a tablespoon of yogurt.

For the cream filling: Use cornstarch as the main thickener and replace egg yolks with a mix of milk and butter, thickened slowly on heat.

How Do I Slice The Tart Without Messing It Up?

Cutting into a tart can be tricky, especially if you want clean, photo-worthy slices.

Chill the tart well before slicing: Cold cream and firm crust are easier to cut.

Use a sharp, thin knife: Run it under hot water, wipe it dry, and slice through cleanly.
Wipe the knife between slices: This keeps the layers neat and the fruit in place.
Use a pie server or flat spatula: Gently lift slices to avoid breaking the crust.