This beautiful Summer Fruit Custard Tart features an easy digestive biscuits crust, a deliciously thick and easy custard filling. It’s then topped with gorgeous summer fruit and finished with a delicious apricot glaze!
Hi everyone! Hope your summer is going well…I made this gorgeous summer fruit custard tart a few weeks ago, and decided to share the super easy recipe with you as well. After all, all this fresh gorgeous fruit deserves to be celebrated, no? 🙂
I love this summer fruit custard tart not only because it’s super pretty, but also that it tastes fabulous for the little effort it takes to make it!
I won’t lie, this fruit custard tart doesn’t feature a complicated crust or a fussy custard filling. It’s pretty much the easiest custard tart I’ve ever made and that’s just the way I like it.
There are 3 elements to this recipe: the digestive biscuits crust, and the custard filling and the apricot glaze (which is optional but is super easy and also adds such a nice shine and taste to the overall fruit custard tart).
The Digestive Biscuits Crust:
I went for a digestive biscuits crust instead of a pastry crust, because A.) it’s easy and B.) it’s delicious paired with custard.
The Digestive biscuits crust is so easy to prepare. Just combine crushed digestive biscuits with icing sugar and melted butter. Press into a tart shell or pie plate and bake for 10 minutes. And voila, your delicious tart crust is ready!
P.S. If you don’t get digestive biscuits where you live, you can easily replace them with graham crackers.
The Custard Filling:
The custard filling is very easy to make too. While we’ll be using custard powder (yes, yes I’m shamelessly lazy lol), we will be adding a few extra ingredients such as extra egg yolks and heavy cream, to make it lusciously thick.
Of course you can use any fruits of your liking here but I went to for kiwi, blueberries, strawberries and mango…because they’re one of the prettiest fruits and so delicious too!
The Apricot Glaze:
This is such an easy glaze, just mix two tablespoons of apricot jam with one tablespoon of water. And brush it over the fruit. Not only does the glaze give a beautiful shine and finish to the summer fruit custard tart, but it also adds a lovely sweet hint of apricot which is delicious. Of course you can use your choice of jam, or even skip the glaze altogether if you want to.
I took this Summer Fruit Custard Tart to a dinner party, and it was such a hit, everybody loved it.
I do hope you try this summer fruit custard tart, and if you do please let me know how you liked it! 🙂
Summer Fruit Custard Tart
This Summer Fruit Custard Tart is an easy and delicious dessert perfect for summer parties or potlucks. It's got a base made from Digestive biscuits, a deliciously thick custard filling and is topped with summer fruits and finished with a delicious apricot jam glaze.
For the Digestive Biscuits Crust:
- 2 1/2 cups crushed Digestive biscuits* see notes
- 1/3 cup icing sugar
- 8 tablespoons of melted butter
For the Custard Filling:
- 2 egg yolks
- 6 tablespoons of granulated sugar
- 2 tablespoons of custard powder
- 100 ml milk + 250 ml milk separated
- 100 ml cream
- 1 tablespoon butter
- Assorted fruits for topping
For the Apricot Glaze:
- 2 tablespoons of apricot jam
- 1 tablespoon of water
For the Digestive Biscuits Crust:
- Preheat oven to 175 C.
- Combine 2 1/2 cups of crushed Digestive biscuits with 8 tablespoons of melted butter and 1/3 cup of icing sugar. Press into a 9 inch tart shell or pie plate.
- Bake for 10 minutes and then remove from oven to cool.
For the Custard Filling
- In a bowl, whisk together the 2 egg yolks, 6 tablespoons of granulated sugar, 2 tablespoons of custard powder and 100 ml milk. Set aside.
- In a pot combine 250 ml milk, 100 ml cream and 1 tablespoon of butter, and bring to a boil.
- Lower the heat, and add the custard mix while continuously whisking.
- Keep whisking until the custard is thick.
- Remove from stove, and let cool completely. Cover with cling film to avoid forming a skin on the custard filling.
- Pour prepared custard filling into the tart crust and place in the fridge for at least 5 hours or overnight.
- When ready to serve, decorate with assorted fruits. I used kiwi, blueberries, strawberries and mango slices.
For the Apricot Glaze
Whisk together 2 tablespoons of apricot jam and water. Brush this over the fruits for a nice shiny glaze.
If you do not have digestive biscuits easily available, you may use graham crackers instead.