Mother’s Day was just a few weeks ago, and I needed to make a light, fresh dessert for after dinner with Mom. I had gone to the grocery store and may have overloaded myself with berries and other fruits. I didn’t want to waste them, so I decided on a fresh fruit tart, with a silky smooth custard center. While I do like to make everything from scratch, I used a store bought Graham Cracker Crust that I had left over from the holidays. It tasted just as delicious and cut down half my work time.
Let’s talk about the custard filling for a second. I HATE microwaves. But sometimes, even I need to cheat. Making custard on the stove top is especially rewarding, but also a process. I found an easy recipe for Vanilla Custard from scratch on AllRecipes.com though, and it was made in a microwave. I was feeling very tired, so I figured, why not? It’s still from scratch, I’m just cutting down the stove top time.
I did use heavy cream instead of milk in my recipe, it makes the custard sooooo much creamier. I also did not use salt, and instead used an extra teaspoon of vanilla, because I really wanted that extra vanilla-y flavor. And I have to tell you, this came out just as good in the microwave as it would have on the stove top. I swear!
For this tart specifically, I used strawberries, blueberries, kiwi, and banana. The bananas are the very bottom layer right after the crust but before the custard. Almost like a banana pudding! Of course, you can use any type of fruit you’d like for this, I was just using whatever I had in the fridge that I didn’t want to waste!
There are so many things you can do with fruit tarts, let your imaginations run wild! And, if you’re a chocolate lover, and think a chocolate custard would make you happier, simply add ¾ cup cocoa powder to your dry ingredients and whisk away!
SUMMER BERRY FRUIT TART RECIPE: Serves 6 to 8 people, total time 45 minutes
For the Vanilla Custard:
2 Cups Milk
3/4 cup Granulated Sugar
5 Tbsp All Purpose Flour
2 tsp Vanilla Extract
(3/4 cup Cocoa Powder ONLY if you’re opting for a Chocolate Custard!)
For the Crust/Fruit:
1 9″ Graham Cracker Pie Crust
3 to 4 Strawberries, sliced
1 Banana, sliced
2 Kiwi, slice
- Microwave milk on medium heat for 3 minutes
- Separately combine the sugar and flour (*If opting for the chocolate custard, mix in 3/4 cup of cocoa powder in with this as well*)
- Mircowave again for 4 minutes, in 1 minute intervals, stirring in between each one
- Whisk eggs in a separate bowl until they are frothy, then whisk 1/3 cup of the hot milk into the eggs. Then, whisk that egg mixture into the rest of the milk
- Heat in the microwave again for 2 more minutes. Stir in the vanilla, then chill in the fridge for 30 minutes so it can firm up
**IMPORTANT NOTE** Before chilling your custard, insert a thermometer into the custard mixture. It should read between 165 degrees F and 170 degrees F. If the custard HAS NOT reached this temperature, pour the mixture into a pot and cook on the stove top under medium heat (stirring constantly so the custard does not burn) until is has reached the proper temperature. It is important for the custard to be at least 165 degrees F because this means the eggs are fully cooked and your custard is safe to eat!