Ingredients
Scale
- 1 recipe shortcrust pastry (or store-bought), chilled
- 1 cup (240ml) heavy cream
- 3 egg yolks
- 1/2 cup (100g) granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp vanilla extract
- 2 tbsp unsalted butter, softened
- 1 1/2 cups mixed fresh fruit (strawberries, kiwi, blueberries, blackberries, passionfruit pulp)
- Powdered sugar, for dusting
- Edible flowers, optional
Instructions
- Preheat oven to 375°F (190°C). Roll pastry and line 12 tart tins; trim and prick bases. Blind bake 15–18 mins until golden. Cool.
- For custard: Whisk cream, egg yolks, sugar, cornstarch, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thick (5–7 mins). Remove from heat, stir in butter until smooth. Pour into cooled shells; chill 20 mins.
- Wash and dry fruit..Slice strawberries and kiwi; halve larger berries. Arrange neatly on custard in decorative patterns.
- Finish with a dusting of powdered sugar and edible flowers. Serve chilled.
Notes
- For authenticity, use seasonal fruit like gooseberries or quince if available.
- For vegan version: substitute coconut cream, flax egg custard base, and vegan butter.
- Can be assembled 4 hours ahead—keep refrigerated.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Method: Baking, custard-making
- Cuisine: English Regency-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 142 Kcal
- Sugar: 14g
- Sodium: 58mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 32mg
