Recipes and Cooking Fresh Fruit and Cream Tarts Velvety smooth pastry cream forms a pillow for this easy dessert. Top with kiwi, papaya, strawberries, or other fruit. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 40 mins Chill Time: 4 hrs Bake Time: 13 mins Total Time: 40 mins Servings: 8 Yield: 8 slices Jump to Nutrition Facts Ingredients 1 recipe Rich Tart Pastry 1 recipe Pastry Cream 2 cup fresh fruit such as sliced strawberries; raspberries; blackberries; peeled, sliced papaya; and/or peeled, sliced kiwifruit Rich Tart Pastry 1 ¼ cup all-purpose flour ¼ cup sugar ½ cup cold butter, cut up 2 egg yolks, lightly beaten 1 tablespoon ice water Pastry Cream ½ cup sugar 4 teaspoon cornstarch ¼ teaspoon salt 2 cup half-and-half or light cream 1 vanilla bean, split lengthwise (optional) 4 beaten egg yolks 1 teaspoon vanilla Directions Preheat oven to 450 degrees F. Prepare Rich Tart Pastry; divide dough into 8 portions. On a floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 5 inches in diameter. Line a 4-inch tart pan with a removable bottom with pastry. Press pastry into fluted sides of tart pan; trim edges. Prick bottom and sides of pastry. Repeat with remaining 7 portions of pastry. Line pastry shells with a double thickness of foil. Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry shells are golden. Transfer to a wire rack and let cool. Meanwhile, prepare and chill Pastry Cream. To serve, divide the chilled Pastry Cream among the pastry shells. Arrange fresh fruit on top of each tart.* Remove sides of tart pans. Makes 8 slices. Rich Tart Pastry In a medium bowl, stir together flour and sugar. Using a pastry blender, cut in cold butter until pieces are pea size. In a small bowl stir together egg yolks and ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the pastry just until a ball forms. Cover pastry with plastic wrap and chill for 30 to 60 minutes or until pastry is easy to handle. Pastry Cream In a heavy medium saucepan stir together sugar, cornstarch, and salt. Gradually stir in half-and-half or light cream. If desired, add vanilla bean. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir half of the hot mixture into beaten egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Remove vanilla bean. Strain into a bowl. If not using vanilla bean, stir in vanilla. Place bowl of pastry cream in a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill 4 hours or until cold; do not stir. Makes 2 cups. *Note: Tarts can be assembled and chilled up to 4 hours before serving. Large Fresh Fruit and Cream Tart: Prepare Rich Tart Pastry as directed except roll the entire portion of dough on a floured surface, from center to edges, to a circle that is 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 10-inch tart pan with removable bottom. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. Do not prick pastry. Bake as directed above. Cool tart completely. Spoon cream and top with fruit as directed above. Rate it Print Nutrition Facts (per serving) 386 Calories 23g Fat 40g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 386 % Daily Value * Total Fat 23g 29% Saturated Fat 13g 65% Cholesterol 211mg 70% Sodium 228mg 10% Total Carbohydrate 40g 15% Total Sugars 20g Protein 6g Vitamin C 21.3mg 106% Calcium 90.9mg 7% Iron 1.4mg 8% Potassium 172mg 4% Folate, total 36.3mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.