Fruit Tart

Fruit Tart

Recipe by: Wonder and Charm, Prep Time: , Cook Time: , Total Time: , Serves: 10.


Graham Cracker Crust:

  • 14-15 Graham crackers
  • 6 tbsp butter, melted


Custard Filling:

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 tsp Cornstarch
  • 1 tbsp butter
  • 1 tsp vanilla extract




  1. Preheat the oven to 350°(F).

  2. Using a food processor crush the graham crackers into fine crumbs.

  3. Slowly add in the melted butter and mix together.

  4. Add the crushed graham crackers into a tart pan and firmly press into the tart pan evenly.

  5. Bake for 10-14 minutes. Set aside to cool.

  6. In a small saucepan on medium heat, warm the milk and the heavy cream, but DON'T let it boil.

  7. In a small heatproof bowl, whisk together the egg yolks, sugar, and cornstarch until it is smooth.

  8. Slowly while whisking continuously add in 1/2 cup of the hot milk mixture to the egg yolk mixture.

  9. Then add the yolk mixture into the same saucepan with the remaining milk mixture.

  10. Continue to cook on medium-high heat, stirring constantly. DON'T LET THE MIXTURE SIMMER OR BOIL.

  11. Once the mixture starts to thicken up remove it from the heat.

  12. Add in the butter and vanilla extract. Whisk until combined. Let it cool to room temperature.

  13. Once the custard has come room temperature pour it into the baked crust. Spread it evenly in the tart pan.

  14. Place it in the fridge to set for 4 hours to overnight.

  15. We don't have exact measurements for the fruit. Here is where you can out as much fruit as you want. It does not have to be just peaches, strawberries, and blueberries.
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