A tart is a perfect excuse to use all the refreshing summer fruits. Graham cracker crust with the creamiest custard filling topped with an array of delicious summer fruits drizzled with honey. This tart makes the perfect summer dessert.
Dessert tarts are one of our favorites desserts to make because they are so versatile and makes an impression. You can make a chocolate tart or a fruit tart like this one.
We are going to share some tips with you to help make the perfect tart.
Easy Fruit Tart. Graham cracker crust with the creamiest custard filling topped with an array of delicious summer fruits. This tart makes the perfect summer dessert.
When making a tart of the most important thing besides the filling is the crust. You may be thinking the crust really? Yes. The key to a good tart is having a crust that is soft (but not too soft) and keeps its shape. You don’t want to take your tart out of the pan then it falls apart. With these tips, we are going to show you how to make the crust just right.
The butter– Having the right amount of butter is going to make a difference. If you have too much butter it is going to make your crust way too greasy that it will just fall apart.
One way we like to start with is by crushing up the cookies and then slowly add our melted butter. Adding a little butter at a time will make sure that you don’t add too much. As you add the butter to the cookie crumbs it should be almost like wet sand. If it is too dry add ½ tablespoon of melted butter at a time.
Don’t overbake– You don’t want to over bake your crust because it can become too hard that you will chip a tooth.
Do not underbake– If you under bake your crust there could be a problem when you add your filling. If it is under aked your filling might just sink into the cookie crumbs.
Making the Crust Even
It’s always good to make your crust even. No one likes a lop-sided tart. As you are placing your cookie crumbs in the pan use a measuring cup or a spoon to even it out in the pan.
Start with the middle and work your way to the edges.
What does par-bake mean? This means partially baking. For the recipe that means par-baking the crust, so it is baked, and it keeps its shape.
The Tart Pan
You can use almost any tart pan you like or even a pie pan, but we recommend a pan that has a removable bottom. This will help you remove your tart from the pan with ease. This is the pan we use Fox Run 9.5-Inch Removable Tart, Loose Bottom Quiche Pan.
Tempering Eggs for the Filling
For this tart, we used a custard filling.
The thing with custard is you need to have your complete attention on it. Making sure that the egg yolks tempered.
What does it mean to temper egg yolks? This means that you are going to slowly start warming your eggs. You do this by slowly adding hot milk and whisking constantly. This will help the egg yolks incorporate more smoothly and prevent the eggs from cooking and turning into scrambled eggs.
Can we let you in on a secret? This was supposed to be an all peach tart, but things didn’t go according to plan. So, we had some strawberries and blueberries in our fridge and decide to make this from all peaches into a Summer fruit tart. Which turned out well.
To finish things off we drizzled all the fruit with a little honey. For the tart, we used Taylor Pass Honey‘s Native Flower Honey. This flavor of honey has a slight herbal flavor to it. Taylor Pass Honey is a sustainable New Zealand based company. They own all their own land, beekeepers, hives, extraction facility, and bottling. They pride themselves on producing the highest quality of honey. This is sponsored but we do not make any money on any purchase. We were sent a product to use we are not affiliated with Taylor Pass Honey.
*The links in this post contain affiliate links and we will receive a small commission if you make a purchase after clicking on our links. We don’t link any products that we don’t use ourselves.*
Graham Cracker Crust
- 14-15 Graham Crackers
- 6 Tbsp Butter, melted
- 1 Cup Whole Milk
- 1/2 Cup Heavy Cream
- 3 Egg Yolks
- 1/4 Cup Sugar
- 2 Tsp Cornstarch
- 1 Tbsp Butter
- 1 Tsp Vanilla Extract
- Peaches, sliced
- Strawberries, sliced
Graham Cracker Crust
- Preheat the oven to 350° (F)
- Using a food processor crush the graham crackers into fine crumbs
- Slowly add in the melted butter and mix together.
- Add the crushed graham crackers into a tart pan and firmly press into the tart pan evenly.
- Bake for 10-14 minutes. Set aside to cool.
- In a small saucepan on medium heat, warm the milk and the heavy cream, but DON't let it boil.
- In a small heatproof bowl, whisk together the egg yolks, sugar, and cornstarch until it is smooth.
- Slowly while whisking continuously add in 1/2 cup of the hot milk mixture to the egg yolk mixture.
- Then add the yolk mixture into the same saucepan with the remaining milk mixture.
- Continue to cook on medium-high heat, stirring constantly. DON'T LET THE MIXTURE SIMMER OR BOIL.
- Once the mixture starts to thicken up remove it from the heat.
- Add in the butter and vanilla extract. Whisk until combined. Let it cool to room temperature.
- Once the custard has come room temperature pour it into the baked crust. Spread it evenly in the tart pan.
- Place it in the fridge to set for 4 hours to overnight.
- We don't have exact measurements for the fruit. Here is where you can out as much fruit as you want. It does not have to be just peaches, strawberries, and blueberries.
We hope you all enjoy it! If you make this Fruit Tart recipe be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
Looking for more dessert recipes? You can find them here.