Creamy Custard Tart with Fresh Fruit | Bonterra Organic Vineyards

Creamy Custard Tart with Fresh Fruit

This winter, choose your own custard tart adventure. Creamy custard is the perfect blank slate when it comes to experimenting with different flavor combinations. Whether you opt for a vanilla filling like the one featured below or dream up your own, a homemade tart is hard to beat. We’re partial to citrus tarts topped with red fruit to match our favorite Bonterra wines made with organically farmed grapes.

Pop open a cool can of Bonterra Rosé or Young Red and put your tart skills to the test with this recipe from The Spruce Eats. Try infusing your custard with different extracts, citrus zest, or tea.

Creamy Custard Tart with Fresh Fruit

Ingredients

For the Tart Shell

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold butter (cut into small pieces)
  • 3 tablespoons ice water
  • 1/2 teaspoon lemon zest

For the Custard

  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 2 large egg yolks
  • 2 tablespoons butter, cut into small pieces
  • 1 1/2 teaspoons pure vanilla extract

For the Fruit Topping

  • 3 to 4 cups sliced fresh fruit (such as strawberries, peaches, nectarines, mangoes, or berries)
  • 1/4 cup fruit preserves

Instructions

To Make the Pastry in a Food Processor

  1. Gather the ingredients.
  2. Process the flour and butter in a food processor until coarse crumbs form.
  3. With the motor running, add the water, and lemon zest through the feed tube and process until the dough leaves the sides of the bowl.
  4. Gather the dough into a ball, flatten, wrap in waxed paper and refrigerate for 30 minutes or until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate up to three days or freeze up to three months.

To Make the Pastry by Hand

  1. Gather the ingredients.
  2. Put the flour and butter into a medium bowl.
  3. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
  4. Add the water and lemon zest. Stir until the dough holds together.
  5. Gather the dough into a ball, flatten, wrap in waxed paper and refrigerate for 30 minutes or until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate up to three days or freeze up to three months.

Bake the Crust

  1. Press the prepared tart dough evenly into the bottom and up the sides of a nine- or 10-inch tart pan with a removable bottom. Freeze for 20 to 30 minutes until very firm.
  2. Preheat the oven to 425 F. Prick the bottom of the tart shell at one-inch intervals with a fork.
  3. Line snugly with foil.
  4. Bake 12 to 15 minutes until crust is set and just beginning to brown.
  5. Remove foil and bake until crust is golden brown, 10 to 12 minutes more. Set the crust on a wire rack and cool completely.

Make the Custard

  1. Gather the ingredients.
  2. In a medium saucepan, mix the sugar, flour, and salt. Whisk in the milk until smooth. Make sure the whisk reaches the corners of the pan.
  3. Bring to a gentle boil over medium heat, and whisking constantly, boil for four to five minutes until the mixture thickens. Remove the pan from the heat.
  4. In a small bowl, whisk the egg yolks.
  5. Gradually whisk in about one cup of the hot milk mixture.
  6. Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat.
  7. Add the butter and vanilla, and stir until the butter is melted.
  8. Strain the custard through a fine sieve set over a medium bowl.
  9. Place plastic wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, about 1 hour.

Assemble

  1. Gather the ingredients.
  2. Stir the chilled custard and spread it into the prepared crust.
  3. Top with the fresh fruit.
  4. In a small saucepan over medium heat, warm the preserves until slightly thinner in consistency, about 5 minutes.
  5. Brush the fruit with the preserves. Serve the tart right away or refrigerate, covered, up to 24 hours.
Categories: Food & Wine | Recipes
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