Crostata di Crema e Frutta (Italian Custard Tart with Fresh Fruit)
Why this recipe works
- Crisp pastry base: Chilling the dough before baking helps the tart case hold its shape and bake to a firm, clean texture.
- Smooth custard filling: Cornflour thickens the vanilla pastry cream so it sets neatly without becoming heavy.
- Fresh, balanced finish: Ripe fruit and a thin apricot glaze add sweetness and shine without overpowering the custard.
Get the most out of this recipe
Timing notes
- Chill the pastry before rolling: The pastry needs time in the fridge so the butter firms up, making it easier to handle and helping the baked case stay crisp.
- Cool the tart case completely: Adding pastry cream to a warm shell can soften the base, so let the case cool fully before filling.
- Best served chilled: A short chill after glazing helps the custard set for cleaner slices.
Ingredient notes
- Choose firm, ripe fruit: Fruit should be sweet but not overly soft, so it slices neatly and holds its shape on the tart.
- Use a smooth apricot glaze: Warming and sieving the jam gives a clear, even finish without lumps on the fruit.
- Fresh fruit is essential: Fresh berries and kiwi give the tart its clean texture and bright flavour; dried fruit would make the topping too dense.
Make-ahead tips
- Bake the tart case ahead: The pastry shell can be baked in advance and kept covered once fully cool.
- Keep components separate: For the crispest result, store the pastry case, pastry cream and prepared fruit separately, then assemble closer to serving.
- Assembled tart is best on day one: Once filled, the pastry gradually softens and the fruit loses freshness, so serve the finished tart the same day if possible.
Authenticity notes
- Classic Italian structure: This style of crostata alla frutta is built from a sweet pastry base, crema pasticcera and fresh fruit arranged over the top.
- Seasonal fruit variations: The fruit topping often changes with the season, provided the fruit is firm enough to slice and arrange neatly.
Equipment you'll need
Ingredients
Sweet pastry
Vanilla pastry cream and topping
Instructions
- Make the pastry: put the flour, caster sugar and salt in a bowl. Rub in the cold butter with your fingertips until it looks like fine crumbs. Mix in the egg until the dough just comes together, then press into a disc.
- Chill the pastry disc for 30 minutes so it is easy to roll and bakes up crisp. Meanwhile, lightly grease a 23 cm tart tin.
- Heat the oven to 180°C (355°F). Roll the pastry out on a lightly floured surface and line the tart tin, pressing it neatly into the corners. Trim the edge and prick the base all over with a fork.
- Bake the tart case for 18 to 22 minutes until evenly golden and dry to the touch. Leave it in the tin for 10 minutes, then lift out and cool completely.
- Make the pastry cream: warm the milk in a saucepan until steaming but not boiling, then stir in the vanilla. In a bowl, whisk the eggs with the caster sugar, cornflour and salt until smooth. Slowly whisk in the hot milk, then return everything to the pan.
- Cook over medium heat, whisking constantly, for 3 to 5 minutes until thick and bubbling. Take off the heat and whisk for 30 seconds to smooth it out. Pour into a bowl and cool for 15 minutes, whisking once or twice to prevent a skin forming.
- Prepare the fruit: hull and slice the strawberries, peel and slice the kiwi, and keep the blueberries whole. Spoon the pastry cream into the cooled tart case and level the top. Arrange the fruit over the cream in a neat pattern.
- Warm the apricot jam with the water until fluid, then push it through a sieve to remove any lumps. Brush a thin layer over the fruit for shine. Chill the tart for at least 30 minutes before slicing into clean wedges.
Recipe notes
Tips
- For the crispest base, make sure the tart case is fully cool before adding the pastry cream.
- When cooking the pastry cream, keep whisking into the corners of the pan so it thickens evenly and does not catch.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are pasteurised and make sure the pastry cream bubbles for at least 1 minute while whisking.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Strawberry with mixed berries for a different fruit topping while keeping the same total amount.
- Replace Apricot jam with orange marmalade for a slightly more citrusy glaze.
Storage
- Refrigerate up to 2 days
- Keep the tart covered in the fridge. For the best texture, serve chilled; the pastry will soften slightly over time and the fruit is freshest on day one.
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Recipe overview
- Servings: 8 servings
- Yield: fruit custard tart (23 cm)
- Total time: 2h 45min (1h active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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