Sometimes, when I feel like making something quick that looks good and tastes great, I opt for a vanilla cream tart with fruits. On weekends, when I have some fresh or frozen fruits in the fridge and want to use up some leftover egg yolks, this tart seems like the simplest choice. The crust doesn’t take much time, and the cream is easy to prepare while the base is baking. I also love that I can use any fruit I have on hand without complicating things.
Quick Info
Total time: 1 hour and 20 minutes
Preparation time: approximately 20 minutes
Baking time: 30 minutes
Servings: 8
Difficulty: easy
Recipe type: homemade dessert, perfect for the weekend or when you're craving something sweet with fruit
Ingredients
For the crust:
- 125 g flour
- 110 g cold butter, cut into small pieces
- 25 g sugar
- 1 tablespoon milk
For the cream:
- 250 ml milk
- 3 egg yolks
- 30 g sugar (remaining from the total of 55 g)
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract (or 1 if the flavor is strong enough)
- 1 tablespoon sugar (for boiling the milk)
For decoration:
- fresh strawberries
- frozen strawberries
- frozen cherries
- grated dark chocolate
Instructions
1. Prepare the dough for the crust. In a bowl, combine the flour, cold butter pieces, 25 g of sugar, and 1 tablespoon of milk. Mix by hand until the dough comes together. There’s no need to overwork it; just ensure you have a smooth and elastic mass.
2. Place the formed dough in the fridge for 30 minutes. This step helps it remain flaky during baking.
3. Remove the dough and roll it out on a floured surface into a thin sheet. Place it in a greased tart pan, pressing gently with your fingers to spread it evenly across the surface.
4. Put the tart crust in a preheated oven at 180°C and bake for about 30 minutes, until the edges are golden.
5. Meanwhile, prepare the cream. In a small saucepan, combine the milk with the vanilla extract and 1 tablespoon of sugar. Heat over low heat, watching carefully to prevent it from boiling over.
6. In a bowl, mix the egg yolks with the remaining sugar (30 g) and the cornstarch. Whisk well until smooth.
7. When the milk starts to simmer, slowly pour it over the egg yolk mixture, stirring continuously to avoid lumps.
8. Pour everything back into the saucepan and place it over low heat, stirring constantly. When the cream thickens, remove it from the heat. Let it cool for a few minutes, covered with plastic wrap directly on the surface to prevent a skin from forming.
9. Once the crust has cooled, spread the cream over it using a spatula or spoon.
10. Top the cream with the fruits (cherries or strawberries, as you prefer, either fresh or thawed and well-drained).
11. Finally, sprinkle grated dark chocolate on top. The tart is ready to serve once it has cooled completely.
Why I Make This Recipe Often
It’s quick, the ingredients are simple and easily adaptable. The crust is easy to work with, and the vanilla cream is always a crowd-pleaser. You can change the fruits according to the season or what you have at home. It’s also perfect for days when you don’t want to spend too much time in the kitchen.
Tips and Variations
Tips
- Do not use melted butter for the crust; it needs to be cold for a flaky texture.
- If you have time, you can bake the crust with weights or beans to prevent it from puffing up, but it’s not necessary for this recipe.
- The cream should be stirred constantly over low heat; otherwise, it may stick to the bottom.
- For frozen fruits, make sure to drain them well before placing them on the cream, or they will release too much water.
Substitutions
- You can substitute sugar with another type, but the texture and flavor may vary.
- If you don’t have cornstarch, you can use flour, but the cream will be denser.
- Vanilla extract can be replaced with a vanilla bean, but it needs to be infused in the milk.
Variations
- You can use just one type of fruit or mix different ones.
- For a tangier flavor, you can also use berries.
- The grated chocolate can be omitted or replaced with almond flakes.
Serving Ideas
- The tart cuts more easily after being in the fridge for a while.
- You can add a thin layer of fruit jelly on top if you want the fruits to look glossy.
Frequently Asked Questions
1. Can I use only fresh fruits?
Yes, it works with any seasonal fruits. If they are very juicy, drain them before placing them on the cream.
2. What do I do if I don’t have cornstarch?
You can use flour, but the cream will be a bit denser and slightly different in taste.
3. Is it necessary to cool the crust before adding the cream?
Yes, otherwise the cream may become too soft, and the tart won’t have a good texture when cut.
4. Can I use plant-based milk for the vanilla cream?
You can try, but the texture may be different, and the taste won’t be as creamy as with whole milk.
5. How long does the tart last in the fridge?
Ideally, you should consume it within 1-2 days, as the fruits on top can release juice, and the cream loses its freshness.
Nutritional Values
Estimated per serving (out of 8): approximately 260 kcal, 16 g fat, 26 g carbohydrates, 4 g protein. Values are approximate and may vary based on the quantity and type of fruits used or if you modify the amount of chocolate.
Storage and Reheating
The tart can be stored in the fridge, covered, for up to 2 days. Reheating is not recommended; it should be served cold or at room temperature. If you use very juicy fruits, the tart tends to get soggy after a day. It can be frozen, but the texture of the cream will not be the same after thawing.
Quick Info
Total time: 1 hour and 20 minutes
Preparation time: approximately 20 minutes
Baking time: 30 minutes
Servings: 8
Difficulty: easy
Recipe type: homemade dessert, perfect for the weekend or when you're craving something sweet with fruit
Ingredients
For the crust:
- 125 g flour
- 110 g cold butter, cut into small pieces
- 25 g sugar
- 1 tablespoon milk
For the cream:
- 250 ml milk
- 3 egg yolks
- 30 g sugar (remaining from the total of 55 g)
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract (or 1 if the flavor is strong enough)
- 1 tablespoon sugar (for boiling the milk)
For decoration:
- fresh strawberries
- frozen strawberries
- frozen cherries
- grated dark chocolate
Instructions
1. Prepare the dough for the crust. In a bowl, combine the flour, cold butter pieces, 25 g of sugar, and 1 tablespoon of milk. Mix by hand until the dough comes together. There’s no need to overwork it; just ensure you have a smooth and elastic mass.
2. Place the formed dough in the fridge for 30 minutes. This step helps it remain flaky during baking.
3. Remove the dough and roll it out on a floured surface into a thin sheet. Place it in a greased tart pan, pressing gently with your fingers to spread it evenly across the surface.
4. Put the tart crust in a preheated oven at 180°C and bake for about 30 minutes, until the edges are golden.
5. Meanwhile, prepare the cream. In a small saucepan, combine the milk with the vanilla extract and 1 tablespoon of sugar. Heat over low heat, watching carefully to prevent it from boiling over.
6. In a bowl, mix the egg yolks with the remaining sugar (30 g) and the cornstarch. Whisk well until smooth.
7. When the milk starts to simmer, slowly pour it over the egg yolk mixture, stirring continuously to avoid lumps.
8. Pour everything back into the saucepan and place it over low heat, stirring constantly. When the cream thickens, remove it from the heat. Let it cool for a few minutes, covered with plastic wrap directly on the surface to prevent a skin from forming.
9. Once the crust has cooled, spread the cream over it using a spatula or spoon.
10. Top the cream with the fruits (cherries or strawberries, as you prefer, either fresh or thawed and well-drained).
11. Finally, sprinkle grated dark chocolate on top. The tart is ready to serve once it has cooled completely.
Why I Make This Recipe Often
It’s quick, the ingredients are simple and easily adaptable. The crust is easy to work with, and the vanilla cream is always a crowd-pleaser. You can change the fruits according to the season or what you have at home. It’s also perfect for days when you don’t want to spend too much time in the kitchen.
Tips and Variations
Tips
- Do not use melted butter for the crust; it needs to be cold for a flaky texture.
- If you have time, you can bake the crust with weights or beans to prevent it from puffing up, but it’s not necessary for this recipe.
- The cream should be stirred constantly over low heat; otherwise, it may stick to the bottom.
- For frozen fruits, make sure to drain them well before placing them on the cream, or they will release too much water.
Substitutions
- You can substitute sugar with another type, but the texture and flavor may vary.
- If you don’t have cornstarch, you can use flour, but the cream will be denser.
- Vanilla extract can be replaced with a vanilla bean, but it needs to be infused in the milk.
Variations
- You can use just one type of fruit or mix different ones.
- For a tangier flavor, you can also use berries.
- The grated chocolate can be omitted or replaced with almond flakes.
Serving Ideas
- The tart cuts more easily after being in the fridge for a while.
- You can add a thin layer of fruit jelly on top if you want the fruits to look glossy.
Frequently Asked Questions
1. Can I use only fresh fruits?
Yes, it works with any seasonal fruits. If they are very juicy, drain them before placing them on the cream.
2. What do I do if I don’t have cornstarch?
You can use flour, but the cream will be a bit denser and slightly different in taste.
3. Is it necessary to cool the crust before adding the cream?
Yes, otherwise the cream may become too soft, and the tart won’t have a good texture when cut.
4. Can I use plant-based milk for the vanilla cream?
You can try, but the texture may be different, and the taste won’t be as creamy as with whole milk.
5. How long does the tart last in the fridge?
Ideally, you should consume it within 1-2 days, as the fruits on top can release juice, and the cream loses its freshness.
Nutritional Values
Estimated per serving (out of 8): approximately 260 kcal, 16 g fat, 26 g carbohydrates, 4 g protein. Values are approximate and may vary based on the quantity and type of fruits used or if you modify the amount of chocolate.
Storage and Reheating
The tart can be stored in the fridge, covered, for up to 2 days. Reheating is not recommended; it should be served cold or at room temperature. If you use very juicy fruits, the tart tends to get soggy after a day. It can be frozen, but the texture of the cream will not be the same after thawing.