Fruit tarts always look beautiful in bakery display cases, and making one at home is actually quite simple.
Today I am sharing my recipe for an eggless fresh fruit tart that tastes just as rich and creamy as the traditional version.
Most classic custard fillings rely heavily on egg yolks, which makes it hard for anyone with an egg allergy or dietary restriction to enjoy them.
This egg free version uses a smooth vanilla pastry cream that thickens perfectly on the stove without any eggs.
Once you fill the crisp buttery crust and add your favorite fresh fruit, you have a bright dessert that everyone can enjoy.
Why You’ll Love It
Fresh, Bright Flavor – Juicy strawberries, blueberries, and kiwi bring a lively sweet-tart contrast to the rich vanilla pastry cream.
Wonderful Texture – The crisp buttery crust, silky pastry cream, and juicy fruit create a satisfying texture in every bite.
Beautiful Bakery Look – Colorful fruit arranged over creamy filling makes this tart look elegant enough for celebrations and gatherings.
Ingredient List
For The Crust
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Powdered Sugar
- 1/4 tsp Fine Salt
- 1/2 cup Unsalted Butter, Cold And Cubed
- 2 tbsp Heavy Cream
- 1 tsp Vanilla Extract
For The Pastry Cream
- 2 cups Whole Milk
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tbsp All-Purpose Flour
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 1/8 tsp Fine Salt
For The Topping
- 1 cup Strawberries, Sliced
- 1 cup Blueberries
- 1 cup Kiwi, Sliced
- 1/4 cup Apricot Preserves
- 1 tbsp Water
Directions
Step 1
Heat the oven to 350°F. Mix the all-purpose flour, powdered sugar, and fine salt, then work in the cold butter until crumbly. Add the heavy cream and vanilla extract and mix until the dough just comes together.
Step 2
Press the dough evenly over the bottom and sides of a 9-inch tart pan. Chill for 20 minutes, prick the base all over, and bake for 22 to 26 minutes until golden. Cool completely.
Step 3
Whisk 1/2 cup of the whole milk with the cornstarch and all-purpose flour until smooth. Add the remaining milk, granulated sugar, and fine salt, then cook over medium heat while whisking until thick and bubbling.
Step 4
Cook the pastry cream for 1 minute more, remove it from the heat, and whisk in the butter and vanilla extract. Transfer to a shallow bowl, press parchment directly on the surface, and chill until cold.
Step 5
Whisk the chilled pastry cream until smooth and spread it evenly in the cooled tart shell. Arrange the strawberries, blueberries, and kiwi over the top.
Step 6
Warm the apricot preserves with the water until fluid, then brush a thin layer over the fruit. Chill the tart for 30 minutes before serving.
Tips
Keep The Crust Dough Cold
Work the cold butter into the flour only until the mixture looks crumbly, then stop as soon as the cream and vanilla bring the dough together.
If the dough feels soft or greasy while you press it into the tart pan, chill it for a few extra minutes. Cold dough helps the crust hold its shape instead of sliding down the sides as it bakes.
Make The Tart Shell Even
Press the dough to an even thickness across the base and up the sides, paying special attention to the corners where the dough can become too thick.
Make small holes all over the base before baking, then line the shell with parchment and add pie weights if available. This helps keep the bottom flat and reduces puffing during baking.
Bake Until Deeply Golden
Start checking the crust near the 22-minute mark, but bake it longer if the center still looks pale. A lightly colored crust can become soft after the pastry cream is added.
Let the shell cool completely in the pan before filling it. Adding pastry cream while the crust is warm can make the filling loose and soften the base.
Try These Next
- Eggless Berry Pavlova
- Eggless Creamy Lemon Bars
- Eggless French Vanilla Creme Brulee
- Eggless Lemon Meringue Pie
Questions You Might Have
How do I keep the tart crust from shrinking?
Press the dough firmly into the bottom and sides of the tart pan, then chill it for the full 20 minutes before baking.
Pricking the base all over also helps prevent large air pockets from forming as the crust bakes.
Eggless Fresh Fruit Tart
Ingredients
Equipment
Method
- Heat the oven to 350°F. Mix the all-purpose flour, powdered sugar, and fine salt, then work in the cold butter until crumbly. Add the heavy cream and vanilla extract and mix until the dough just comes together.
- Press the dough evenly over the bottom and sides of a 9-inch tart pan. Chill for 20 minutes, prick the base all over, and bake for 22 to 26 minutes until golden. Cool completely.
- Whisk 1/2 cup of the whole milk with the cornstarch and all-purpose flour until smooth. Add the remaining milk, granulated sugar, and fine salt, then cook over medium heat while whisking until thick and bubbling.
- Cook the pastry cream for 1 minute more, remove it from the heat, and whisk in the butter and vanilla extract. Transfer to a shallow bowl, press parchment directly on the surface, and chill until cold.
- Whisk the chilled pastry cream until smooth and spread it evenly in the cooled tart shell. Arrange the strawberries, blueberries, and kiwi over the top.
- Warm the apricot preserves with the water until fluid, then brush a thin layer over the fruit. Chill the tart for 30 minutes before serving.