Gluten-free Fruit Tart with Vanilla Pastry Cream (2024)

Here's an overview of what you'll do to make this gluten-free fresh fruit tart recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.

You'll start by combining the crust ingredients to make the graham cracker crust, pressing it into the baking pan and baking it for ten minutes. The easiest way to form the crust is to press the crumbs into the side of the pan first, then fill in the middle. Press it firmly. I often press it with the base of a drinking glass.

While it's baking, you can prepare the homemade vanilla pastry cream filling on the stovetop. You'll have to allow an hour or two for it to chill before filling the cooled crust. Use an offset spatula to spread it evenly in the crust.

Next comes the fun part! Unleash your creativity and decorate the top of your tart with fresh berries or sliced fruit.

And finally, you'll add a thin glaze of thinned apricot jam by brushing it on the fruit.

Use a sharp knife to slice and a pie lifter to serve. Enjoy every luscious bite of your stunning dessert!

Save the egg whites. This recipe for vanilla pastry cream filling is deliciously creamy! It uses six egg yolks. Don't throw out the whites! There are lots of ways to use extra egg whites. Make egg white omelets, or pavlova, macaroons, or meringues to use in this recipe for traditional Strawberry Eton Mess.

Chill the tart. Be sure to chill this fruit tart thoroughly before slicing. The pastry cream does not contain gelatin, so it will not be as firm as a gelatin dessert or a cheesecake.

Make ahead. You can make the crust a day or two in advance and the pastry cream up to 4 days in advance. Store them separately and assemble the tart on the day you want to serve it.

Make mini tarts! Follow my recipe for Strawberry Tartlets with Vanilla Pastry Cream and make individual tarts with a gluten-free graham cracker crust and your favourite berries or fruit!

What does "tempering" mean?

Tempering is a technique used in cooking to stabilize an ingredient. In this recipe, tempering is used to prevent the eggs from clumping together and scrambling when they're added to the hot milk of the vanilla pastry cream.

Why do you glaze a fruit tart?

There are three reasons to glaze a fruit tart. The glaze gives the fruit an appealing shine. It also helps to keep the fruit moist and prevent it from discolouring when exposed to the air.

You'll need a 9-inch baking dish. I like to use a 9-inch fluted tart pan with a removable bottom.

You'll also need a medium saucepan and a medium bowl and a whisk.

This fruit tart is best served on the day it's assembled. You can store leftover slices in the fridge in a covered container for up to 3 days.

Vanilla pastry cream will not freeze well.

See more Pies and Tarts →