Custard Tart with Cream and Fresh Fruit

A luxurious custard tart made with a silky vanilla custard base, topped with seasonal stone fruits and fresh berries, finished with a dollop of freshly whipped cream. This elegant dessert features a beautifully caramelized top and creamy interior.

8 servings

1 hr 45 min

Published October 4, 2025

Ingredients

•2 tablespoons Unsalted butter
•¾ cup sugar
•8 large egg yolks
•2 large eggs
•⅔ cup cornstarch
•½ tsp kosher salt
•3 cups whole milk
•1½ cups heavy cream
•1 bean vanilla bean
•1 lb stone fruit
•cut into wedges
•1 cup berries

Cooking Instructions

1.
Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1-2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6-10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.
15 min
2.
Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°F.
20 min
3.
Bake custard until top is deeply browned in spots, 40-50 minutes (it will still be wobbly in the center). Let cool.
45 min
4.
Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.
15 min
5.
Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.
10 min
6.
Custard can be baked 1 day ahead. Cover and chill.

Cooking Instructions

Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1-2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6-10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.

15 min

Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°F.

20 min

Bake custard until top is deeply browned in spots, 40-50 minutes (it will still be wobbly in the center). Let cool.

45 min

Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.

15 min

Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.

10 min

Custard can be baked 1 day ahead. Cover and chill.