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Fresh fruit flan filled with smooth crème pâtissière and topped with a colorful glaze of seasonal fruit.

Fresh Fruit Tart

A classic French-style fresh fruit tart with a buttery shortcrust pastry base, filled with smooth crème pâtissière (vanilla pastry cream), and topped with a colorful array of seasonal fresh fruit. Finished with a glossy flan glaze to seal in freshness and give that irresistible bakery-style shine. This tart is as stunning as it is delicious.
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Prep Time 1 hour
Cook Time 1 hour
1 hour
Total Time 3 hours
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

  • 250 g Unsalted butter (Note 1.)
  • 125 g Castor sugar
  • 1 Egg (Whole) 60g
  • 375 g Plain Flour
Crème Pâtissière
  • 483 g Milk
  • 210 g Cream
  • 105 g Castor Sugar
  • 70 g Egg Yolks 70g
  • 70 g Whole Eggs 70g
  • 56 g Cornflour
  • 3 g vanilla paste
  • 60 g white chocolate buttons (or pieces) (Note 2.)
Fresh Fruit
  • 375 g Strawberries
  • 300 g Blueberries
  • 2 Kiwi fruit
Flan Glaze
  • 25 g gelatine sheets (Note 3.)
  • 250 ml mineral water
  • 25 g castor sugar

Equipment

  • 1 22 cm Fluted Tart tin with a removeable base
  • 1 Rolling Pin
  • 1 Stand mixer and flat paddle
  • 1 Bowl
  • 1 Whisk
  • 1 Saucepan
  • 1 Spoon
  • 1 pastry brush

Method
 

  1. Pastry Base
    Begin by placing the butter and sugar into the bowl of a stand mixer fitted with a flat paddle attachment.
    Mix gently until the ingredients come together, but do not cream them.
    Next, add the egg and continue mixing just until combined.
    Then, add the plain flour and mix on low speed until a dough forms.
    Meanwhile, preheat the oven to 180°C and lightly grease a 22 cm fluted tart tin.
    Once mixed, shape the pastry into a square block, wrap, and refrigerate for 30 minutes to rest.
    After resting, remove the pastry from the fridge.
    Lightly dust the bench with flour (ideally bakers’ flour) and roll out the dough into a square about 3 mm thick.
    Carefully line the prepared tin with the pastry and trim away any excess.
    Refrigerate again for 30 minutes to help prevent shrinkage during baking.
    Before baking, dock the base with a fork and ensure the pastry is pressed firmly into the edges of the tin.
    Par-bake until the pastry turns a light golden brown, then allow to cool completely.
    Lining the Tart with Chocolate
    While the tart cools, melt the white chocolate and stir until smooth.
    Using a pastry brush, coat the base and sides of the cooled tart shell with melted chocolate.
    Finally, set aside to allow the chocolate to harden before filling.
  2. Crème Pâtissière
    To begin, place the milk and cream in a saucepan along with half of the sugar.
    Add the vanilla paste and bring the mixture to a gentle boil over medium heat.
    Meanwhile, in a separate bowl, combine the whole egg, egg yolk, and the remaining sugar.
    Whisk well until smooth, ensuring there are no lumps, then add the cornflour and mix again until fully incorporated.
    Once the milk and cream reach boiling point, slowly pour them over the egg mixture, stirring constantly to prevent the eggs from curdling.
    Next, return the entire mixture to the saucepan.
    Cook over medium heat, stirring continuously, and boil for about 3 minutes until the mixture thickens to a smooth, custard-like consistency.
    Then, line a plate or shallow tray with baking paper and spread the hot crème pâtissière evenly over the surface.
    Cover directly with another sheet of baking paper to prevent a skin from forming, and refrigerate until completely cool.
    Once chilled, transfer the crème pâtissière back into a stand mixer and beat briefly until smooth and free of any lumps.
    Finally, spread the crème pâtissière evenly over the prepared tart shell and smooth the surface so it sits just below the pastry edge.
  3. Fresh Fruit Topping
    To start, wash and gently pat dry all the fruit.
    Next, cut the strawberries in half and peel the kiwi fruit.
    Slice the kiwi into even, medium-thick rounds—not too thin, so they hold their shape on the tart.
    Then, arrange the fruit over the cooled crème pâtissière, creating a balanced pattern of colour and texture.
    Begin with two neat rows of strawberries around the edge.
    After that, layer two rows of kiwi slices, slightly overlapping each piece for a polished look.
    Finally, pile the fresh blueberries in the centre, allowing them to cascade naturally for a beautiful, vibrant finish.
    Once arranged, take a moment to adjust any gaps or uneven spots, ensuring the tart looks harmonious and inviting before glazing.
  4. Flan Glaze
    To begin, place the gelatine sheets in a shallow dish of cold water and allow them to soften for a few minutes.
    Once softened, drain the water and set the gelatine aside.
    Meanwhile, in a small saucepan, combine the water and sugar.
    Heat gently, stirring until the sugar has completely dissolved.
    Next, remove the syrup from the heat and allow it to cool slightly until it reaches around 50°C.
    At this point, add the softened gelatine and stir until it melts completely, forming a smooth, clear glaze.
    Then, using a pastry brush, paint a thin, even layer of glaze over the arranged fruit to give it a beautiful, glossy finish.
    Finally, refrigerate the tart fully to set the glaze before slicing and serving.

Video

Notes

1-Cut butter  into small cubes and leave out the night to soften if possible or microwave 10 seconds at a time until finger soft (do not melt)
2-White chocolate is ideal but you will still get good results with white baking chocolate
3-My favourite is Gelita Gold, Chefs choice or Eward. if you cant find it see below.
Gold Gelatine Leaves → Powdered Gelatine
  • 1 gold gelatine leaf = approx. 2 g powdered gelatine
  • Usually:
    • 4 gold leaves = 8 g powdered gelatine
How to Use Powdered Gelatine
  1. Sprinkle powdered gelatine over cold water (about 5x its weight)
  2. Let it bloom for 5–10 minutes
  3. Heat gently until dissolved
  4. Add to your mixture