Fruit Tart (The Best)
Fruit Tart (The Best)
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Fruit Tart (The Best)

45 MIN
25 MIN
6 H
8 to 10 servings
Ricardo's Best Fruit Tart (The Best)



Pastry Cream




  1. In a bowl, combine the flour and salt. Set aside.
  2. In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolks, lemon juice, and vanilla and beat until smooth. At low speeds or with a wooden spoon, add the dry ingredients. Shape into a disc with your hands and cover with plastic wrap. Refrigerate for about 1 hour or until the dough is firm.
  3. On a floured work surface, knead the dough to slightly soften it. Roll out the dough to a 3-mm (1/8-inch) thick sheet. Line a 23-cm (9-inch) tart pan with a removable bottom and 2.5-cm (1-inch) high with the dough. The dough brakes easily, just pick it up and press firmly to fix it. Refrigerate for 30 minutes or freeze for 15 minutes. Prick the entire surface of the dough with a fork.
  4. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  5. Bake for about 16 minutes or until the crust begins to brown. Let cool while making the pastry cream.

Pastry Cream

  1. Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla bean. Set aside.
  2. In a saucepan, off the heat, combine the sugar, cornstarch, and flour. Add the eggs and 60 ml (¼ cup) of milk and combine well with a whisk. Stir in the remaining milk and the cream. Add the vanilla seeds and bean and bring to a boil over medium heat, stirring, for about 8 minutes. Simmer gently for about 1 minute.
  3. Remove from the heat and add the butter. Stir until melted. Remove the vanilla pod and pour into the crust. Cover with plastic wrap directly on the custard. Refrigerate for at least 6 hours.


  1. On top of the pie, place the pineapple slices, overlapping, in the centre and around the pie without touching the crust. Place the kiwi slices the same way, slightly overlapping, over the pineapple, leaving space in the centre for the berries. Set aside.
  2. In a bowl in the microwave oven, heat the apricot jam with the water and strain. Brush over the pineapple and kiwi fruit with a brush. Add the raspberries and blueberries to the remaining warm jam and toss gently. Arrange the berries in the centre of the pie, letting them spread naturally.


  1. I made this for Mother’s Day and it was a huge hit. I made the crust and filling Saturday night and decorated with fruit on Sunday. I was nervous to serve since it was my first time making this and both the filling and crust were absolutely delicious! Followed recipe to a t and it turned out great. My mom told me to definitely save this recipe.

  2. Loving this recipe... I was a little worried, never having made a fruit tart from scratch before. The cream filling was never going to turn out, I thought. But I followed the instructions to the letter, and it turned out perfectly!!! Absolutely delicious tart. Ricardo, you’ve made me a believer!!!

  3. I made this for a family dinner and it was incredible!! Everyone loved the vanilla bean in the delicious pastry cream and the crust came out perfect!! I will definitely be making this again and trying different fruit toppings - peaches had a unanimous vote!

  4. This pastry cream is delicious. I was looking for a recipe different than my own and this is a keeper. I was skeptical upon reading the review that it is not good, but it is all good. No need to pass thru a sieve - it about how it is mixed and cooked. Very smooth and tasty. But I would reduce sugar to 1/2 C.

  5. After reading that this recipe had 5 star reviews, I decided to try it. I read the recipe for the pastry cream, and I was skeptical on how it would turn out. I have never seen a pastry cream that you "bring to a boil" and then "simmer", and stirring instead of whisking, and not passing it through a sieve. Just as I thought, this pastry cream was a thick, gloppy, lumpy mess and had a terrible mouth feel. What a gigantic waste of eggs and cream. Don't bother with this recipe. It is terrible.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.