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Fresh fruit tart with colorful fruits and shiny glaze
Light and crumbly fruit tart decorated with soft sponge and fresh fruits

Classic Fruit Tart with Vanilla Custard

Author: Flavelo
Recipes Cakes and Desserts

A home version of the classic Sunday pastry shop experience. The base of this fruit tart is a light, airy sponge cake that acts like a sponge, carrying the silky vanilla cream and the acidity of fresh fruits. The glaze on top not only decorates but 'preserves' the fruit's freshness, preventing oxidation. It works with any seasonal fruit, from strawberries to peaches.

🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 3 hrs
🍽️ Servings 8 servings
🔥 Calories 260 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Flan tin (fruit tart pan with raised center)
  • Whisk
  • Mixing bowl

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat the oven to 350°F (180°C). Separate the eggs. Beat the egg whites with the sugar until stiff peaks form, then gently fold in the yolks.

Tip: Air bubbles trapped in the foam make the cake rise.
2 ✓

Sift in the flour and baking powder, then fold gently to avoid deflating the foam.

Tip: Sifting aerates the flour, preventing lumps.
3 ✓

Pour into a greased and floured flan tin and bake for about 15-20 minutes (check with a toothpick). Turn onto a wire rack and let cool.

Tip: It's ready when the cake pulls away from the sides of the pan.
4 ✓

Cook the pudding with the milk and sugar until thick. Let it cool to lukewarm, stirring occasionally to prevent skin formation.

Tip: If you pour it hot, the cake will absorb it.
5 ✓

Spread the pudding into the hollow center of the sponge. Arrange the fruits beautifully on top.

Tip: Let your creativity fly here!
6 ✓

Prepare the cake glaze according to package instructions (boiled with water and sugar) and drizzle over the fruits, starting from the center.

Tip: The glaze sets quickly, so work fast.
7 ✓

Refrigerate for at least 1-2 hours before serving.

Tip: Slices beautifully when cold.

Recipe FAQ

Why won't the sponge come out of the pan?
It sticks easily to the fluted edges of the tart pan. Grease and flour it thoroughly, or use baking spray!
The cream made the cake soggy.
Let the pudding cool completely before spreading it on the cake. The steam from warm cream softens the sponge.

Ingredients

  • 3 large Eggs
  • 3 tbsp Granulated sugar
  • 3 tbsp All-purpose flour
  • 0.5 tsp Baking powder
  • 1 package Vanilla pudding mix (cook-and-serve type)
  • 1.75 cups Milk
  • 3 tbsp Sugar (for the pudding)
  • 10 oz Mixed fresh fruit (cleaned)
  • 1 package Clear cake glaze powder (or warmed apricot jam)