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Want a sugary and delicious way to show off your in-season fruit?

Our summer fruit tart, laced with a delicious vanilla cream, is the way to go. When we make it, we opt for red fruits, but, for best results, use whatever is ripe and at peak.

How to Make It

Difficulty: Moderate

Overall Time: 4 hrs 20 min

Prep Time: 45 min + 2 hr chilling time

Cook Time: 35 min + 1 hr chilling time

Serves: 6 to 8


Vanilla Bean Custard

  • 1 ½ cups whole milk, divided
  • 3 egg yolks
  • ¼ cup cornstarch
  • ⅓ cup granulated sugar
  • Seeds from 1 vanilla bean
  • 2 tbsp unsalted butter, cubed
  • ¼ tsp almond extract, optional


  • 1 ¼ cups all-purpose flour
  • ½ cup superfine almond flour
  • ¾ cups icing sugar
  • ¼ tsp fine sea salt
  • ½ cup cold unsalted butter, cubed
  • 2 egg yolks


  • ½ cup 35% cream
  • 3 cups mixed red tender fruit, such as strawberries, cherries, and raspberries, stemmed, pitted and halved, if desired
  1. For the custard, whisk together ¼ cup milk with yolks and cornstarch in a heatproof medium-sized bowl. Combine remaining 1 ¼ cups milk with sugar and the vanilla seeds in a medium saucepan. Bring to a gentle simmer over medium heat. Slowly pour vanilla-mixture into yolk-mixture, whisking constantly, until combined. Pour mixture back into pot, then return to medium heat. Cook, whisking constantly, until thickened, about 1 minute. Add butter, gently whisking until fully melted and combined. Whisk in extract, if using. Scrape into a clean bowl, cover surface with plastic wrap, and refrigerate until chilled, at least 2 hours or up to 2 days.
  2. For the crust, arrange rack in center of oven. Preheat to 325°F.
  3. Combine flours with icing sugar and salt in the bowl of a food processor. Add butter and pulse until butter is the size of peas. Add egg yolks and continue blending just until a dough comes together, up to 1 minute. Crumble dough into the bottom a 10-inch tart pan that’s 1-inch deep with a removable base. Press into the bottom, corners, and up the sides of the pan until dough is smooth and even. Run a rolling pin over the top edges to remove any overhanging dough. Prick the bottom of the dough all over with a fork, then freeze for 30 minutes.
  4. Set prepared tart pan on a baking sheet, then place a piece of parchment overtop of dough. Add dried beans or pie weights to completely fill the tart. Bake in center of the oven for 15 minutes. Remove from oven, then lift out parchment and weights. Continue baking until crust is lightly golden, approximately 15 to 17 minutes. Carefully remove tart from baking sheet and transfer to a rack. Let it cool completely to room temperature, about 40 minutes.
  5. To assemble, remove the ring from tart pan. Run an offset spatula gently underneath to remove tart from base (alternatively, tart can remain on base, if preferred). Transfer to a cake plate.
  6. Whisk cream in a medium bowl until soft peaks form. Using same whisk, whisk chilled custard in its bowl until smooth (mixture will be thick). Scrape custard into cream and continue whisking until mixture is fully smooth and blended. Scrape into tart, smoothing top. Arrange fruit overtop. Refrigerate for 1 hour. Serve immediately.
Summer Fruit Tart with Vanilla Bean Custard recipe by Casa de Suna
Summer Fruit Tart with Vanilla Bean Custard recipe by Casa de Suna

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