5 from 2 votes
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Fresh Fruit Tart | Mango (Eggless) Tart
Prep Time
15 mins
Cook Time
30 mins
Chilling Time
1 hr 30 mins
Total Time
45 mins

Fresh Fruit Tart recipe is a classic French Tart recipe that has a biscuity, crumbly base followed by a smooth custard and topped with fresh seasonal fruits.

Course: Dessert
Cuisine: French
Keyword: Fresh Fruit Tart, Mango Tart
Servings: 20 cm tin
Author: sushma iyer
Sweet Paste Dough Base
  • 200 gms Plain Flour
  • 100 gms Cold Butter cubed
  • 80 gms Caster Sugar
  • 40 gms Water
  • 2 gms Vanilla Essence
  • pinch of salt
Crème Pâtissière (Custard)
  • 340 ml Milk
  • 2 gms Vanilla Bean Paste or Vanilla Pods
  • 2 nos Eggs (Refer notes)
  • 80 gms Caster Sugar
  • 22 gms Plain Flour
  • 5 gms Custard Powder
Seasonal Fresh Fruits of your choice
Sweet Paste Dough
  1. Rub the butter, flour and salt together until it resembles a wet sand.

  2. Add the sugar and mix well.

  3. Finally, combine it into a dough by adding the water and vanilla essence. Give it a circular shape pat it down, cling wrap and let it sit in the fridge for a minimum of 30 mins.

  4. Roll it out to an even thickness in order to fit the 20 cms tart tin.. Let it rest in the fridge for a minimum of 1 hour. (Refer video for exact procedure)

  5. Blind-bake for 20 mins in a preheated oven of 190°C. And then remove the cartouche and bake for another 5 mins. (Refer video for clear picture).

Crème Pâtissière (Custard)
  1. Whisk together the eggs and sugar until combined. Add in the flour and custard powder. Mix to combine.

  2. In a saucepan, combine together milk and vanilla. Bring it to a rolling boil.

  3. Add the milk to the eggs slowly and gently stirring continuously.

  4. Transfer the milk eggs mixture back to the flame and stir continuously until the mixture thickens. Won't take long around 2-3 mins.

  5. Pour the prepared smooth lump free custard onto the baked tart base and smoothen the top using a spatula.

  6. Allow it to cool completely before decorating it with fruits of your choice.