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Perfect Edible Flower Fruit Tart Recipe with Easy Vanilla Bean Pastry Cream

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A delicate and elegant fruit tart featuring a buttery crust, silky vanilla bean pastry cream, fresh seasonal fruit, and edible flowers for a fresh garden-like aroma and appearance.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ¼ cup (30g) powdered sugar
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons ice water, if needed
  • 2 cups (480ml) whole milk
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 4 large egg yolks
  • 1 tablespoon unsalted butter, room temperature
  • 1 teaspoon vanilla bean paste (or scrape from 1 vanilla bean pod)
  • 1 cup mixed fresh fruit (sliced strawberries, blueberries, kiwi, raspberries)
  • A handful of edible flowers, washed gently (pansies, violets, nasturtiums, pesticide-free)
  • Optional: Apricot jam or honey for glazing the fruit

Instructions

  1. In a medium bowl, whisk together the flour, powdered sugar, and salt. Add cold cubed butter and rub into flour until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Stir in the egg yolk. If dough is too dry, add ice water 1 tablespoon at a time until it just holds together. Avoid overworking the dough.
  3. Form dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  4. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to tart pan, press into edges, and trim excess. Chill crust in pan for 30 minutes.
  5. Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake additional 10 minutes until golden. Let cool completely.
  6. In a medium saucepan, heat milk just to a simmer. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth and pale.
  7. Slowly pour half the hot milk into egg mixture while whisking constantly. Pour mixture back into saucepan.
  8. Cook over medium heat, whisking constantly until thickened and bubbling, about 3-5 minutes. Remove from heat, stir in butter and vanilla bean paste.
  9. Strain pastry cream through fine sieve into bowl. Cover surface with plastic wrap and chill at least 2 hours until set but spoonable.
  10. Spread chilled pastry cream evenly over cooled tart shell. Arrange fresh fruit decoratively on top, tuck edible flowers between fruit.
  11. Optional: Warm apricot jam with water until smooth, brush lightly over fruit for shine.
  12. Chill tart for 30 minutes more or serve immediately.

Notes

Patience during chilling phases is key to avoid shrinking or cracking crust. Constant whisking prevents lumps in pastry cream. Straining pastry cream improves silkiness. Use pesticide-free edible flowers. Pastry cream can be made up to 2 days ahead and whisked before use. Store leftovers covered in fridge up to 2 days; avoid freezing assembled tart. Reheat crust gently if needed before assembling.

Nutrition

Keywords: edible flower tart, fruit tart, vanilla bean pastry cream, pâte sucrée, elegant dessert, garden party dessert, seasonal fruit tart

Find it online: https://fizzlefork.com/perfect-edible-flower-fruit-tart-recipe-with-easy-vanilla-bean-pastry-cream/