A tart with a custard filling and fruit toppings.

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Recipe Summary

prep:
25 mins
cook:
35 mins
additional:
8 hrs
total:
9 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, sift together the flour, light brown sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle with the ice water, and toss the mixture with a fork until evenly moistened. Pat into a round, and wrap in plastic. Refrigerate for 30 minutes.

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  • In the top half of a double boiler, heat the milk until it begins to bubble. In a bowl, beat together the egg whites, sugar, and 1 tablespoon of the hot milk. Whisk the egg white mixture into the remaining hot milk . Cook and stir without boiling about 10 minutes, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and stir in the vanilla. Cool to room temperature.

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch tart pan with a removable bottom.

  • On a floured surface, roll the tart dough out to 1/4 inch thickness. Press the chilled dough into the prepared tart pan. Trim the edges, and pierce the bottom with a fork. Bake 15 to 18 minutes in the preheated oven, until golden brown. Remove to a wire rack, and cool completely.

  • Spoon the filling mixture into the crust. Bake 18 to 20 minutes in the preheated oven. Cool to room temperature on a wire rack. Refrigerate 8 hours. Arrange banana, kiwi, and strawberry slices over the filling just before serving.

Nutrition Facts

115 calories; protein 3.6g 7% DV; carbohydrates 18.7g 6% DV; fat 3.1g 5% DV; cholesterol 8.2mg 3% DV; sodium 71.7mg 3% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2015
This is a mainstay at my house. I made mine with gluten free flour and used blueberries instead of kiwi. The crust had a rustic flair with the brown sugar and cinnamon as opposed to the usual white sugar crust and it was a welcomed change. The filling is lighter than a typical custard and is enough for a thin layer as opposed to some tarts that seem more a fruit pie than fruit tart. All-in-all this is a nice change from my usual Italian "crostata" and was a hit for breakfast with the kids. I made this in the evening and refrigerated for the next day. I used some gelatine melted in lukewarm water brushed over the tart to keep the fruit from browning. Thank you Lorelei Rusco. We'll be using this method again. Read More
(1)

Most helpful critical review

Rating: 1 stars
04/18/2006
You'll need to double the amount of crust to make enough to cover the bottom/sides of the tart pan. Also this crust is over-baked at the suggested baking time I think that 10 minutes is more than enough. The second baking time which may be for the custard is also too long. After only 15 minutes the edges of my crust had already been burned. The finished flavor and look of the crust was that of cardboard. For a tart which relies on a good crust this was a bad recipe. Pitch the crust just make some custard and top with fresh fruit! Read More
(8)
9 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4
Rating: 1 stars
04/18/2006
You'll need to double the amount of crust to make enough to cover the bottom/sides of the tart pan. Also this crust is over-baked at the suggested baking time I think that 10 minutes is more than enough. The second baking time which may be for the custard is also too long. After only 15 minutes the edges of my crust had already been burned. The finished flavor and look of the crust was that of cardboard. For a tart which relies on a good crust this was a bad recipe. Pitch the crust just make some custard and top with fresh fruit! Read More
(8)
Rating: 3 stars
03/18/2006
Yes. Step #2 in the directions is how to make the custard. Read More
(7)
Rating: 1 stars
05/15/2005
this recipe left out some directions- it never told you how to make the filling! Read More
(7)
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Rating: 1 stars
06/19/2006
Unfortunately This recipe didn't work for me. The crust didn't cover my baking tray and because of this the filling didn't fit. I left the tart in for the recommended time and it burnt. It only needs 8-12 mins depending on the oven. I wouldnt try this recipe again Read More
(4)
Rating: 1 stars
01/14/2008
I am very disappointed by this recipe. Not only did I have to triple the amount for the crust and double the amount for the filling but also the crust was rock hard when baked for the recommended time. You could not cut through it with a fork when eating. I would not recommend this recipe to anyone! Do not waste your time! Read More
(3)
Rating: 5 stars
03/24/2015
This is a mainstay at my house. I made mine with gluten free flour and used blueberries instead of kiwi. The crust had a rustic flair with the brown sugar and cinnamon as opposed to the usual white sugar crust and it was a welcomed change. The filling is lighter than a typical custard and is enough for a thin layer as opposed to some tarts that seem more a fruit pie than fruit tart. All-in-all this is a nice change from my usual Italian "crostata" and was a hit for breakfast with the kids. I made this in the evening and refrigerated for the next day. I used some gelatine melted in lukewarm water brushed over the tart to keep the fruit from browning. Thank you Lorelei Rusco. We'll be using this method again. Read More
(1)
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