No-Bake Fresh Fruits Tart with Pastry Cream

This No-Bake Fresh Fruit tart is a great recipe that can be used for any themed events, using any shape of serving platter, for example an egg-shaped plate for Easter, heart-shaped platter for Valentine’s day and just a 9″ pie plate…

You can also use any seasonal fruits. To achieve the best effect, it’s better to have a combination of 3 or 4 fruits with different colors.

For the filling, I like to make a crème patissière or French pastry cream, which can be made the day before and refrigerated. The taste is fresh, creamy, not too sweet, and goes really well with fresh fruits.

Here’s a simple way to make a no-bake crust using Graham cracker crumbs. I also like to use different types of cookies like chocolate wafers, or a combination of cookies and granola, actually whatever is available from the pantry as long as the cookies can be easily crumbled.

The Crust

This is a no-bake crust using only 3 ingredients.

Ingredients

• 6 tablespoons melted butter
• 1 ½ cups graham cracker crumbs
• ¼ cup sugar

Instructions

• Combine all ingredients in a bowl.
• Using a fork, mix well until all ingredients are moistened.
• Pour into a 9″ pie plate and press evenly on the bottom and sides.
• Refrigerate at least 30 minutes before filling.

The Filling

French pastry cream

Ingredients

• 2/3 cup sugar
• 3 large egg yolks
• 1 tsp vanilla extract
• 3 tbsp all-purpose flour
• 1 cup whole milk
• 2 cups assorted fresh fruits
• 1/4 cup apricot jam

Instructions

• In a medium bowl, whisk together sugar, egg yolks, vanilla till pale yellow around 4 minutes. Add the flour, whisk until the mixture is smooth
• Brink the milk to a boil in a medium saucepan over medium heat, about 3 minutes. Gradually add the milk to the egg yolk mixture, whisking constantly (make sure to add the milk slowly, mix, before adding more). Return the mixture to the saucepan. Bring to a boil over medium heat, while stirring constantly, about 3 minutes. Boil the mixture while still stirring constantly for 1 minute.
• Transfer the mixture to a medium bowl, press plastic wrap directly on the surface (to prevent the top from hardening). Let cool to room temperature for about 1 hour. It’s best to refrigerate the cool pastry cream for 1 hour before using. The pastry cream can be chilled, covered, for up to 3 days.
• While the pastry cream is cooling, wash and cut the fresh fruits.
• Melt the apricot jam in a small saucepan with a tablespoon of water, heat until liquid and smooth
• Spread the cool pastry cream evenly in the baked and cool pie shell. Decorate with washed and cut fruits.
• Brush the fresh fruits with the melted jam and allow it to set for at least 30 minutes to 2 hours before serving

This Fresh Fruit crust and cream filling can be made the day before and refrigerated. On the day of the Easter lunch, you only need to wash and cut the fruits and assemble the tart.

This Easter no-bake fresh fruit tart was the perfect sweet ending to my Easter menu: click here to check the full Easter menu.

If you do try this recipe, please leave me a comment! Thanks!

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