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50Total Time
30Prep Time
20Bake Time
A little effort

Fresh Fruit Tart

About the bake

This tart creates a wonderful base that can be topped with a whole host of delicious fruit; from strawberries, glazed with a hot strawberry preserve and decorated with chocolate dipped berries, to this exotic mix of papaya, mango, passionfruit and mixed berries.. The possibilities are endless! This recipe was created by master patisserie, Eric Lanlard.

50Total Time
30Prep Time
20Bake Time
A little effort


  1. Step 1:

    Blind bake the premade pastry case.

  2. Step 2:

    In a bowl and using an electric hand whisk on medium speed, whisk the egg yolks with the sugar until light and thick, then stir in the cornflour.

  3. Step 3:

    Meanwhile, put the vanilla pod in a saucepan with the milk and bring it slowly just to the boil. Remove the vanilla pod and pour the milk slowly on to the egg mixture, whisking all the time.

  4. Step 4:

    Pour the mixture from the bowl into the milk pan and stir over a low-medium heat until it comes up to a gentle boil. (It must boil for it to thicken.) Continue to cook, stirring all the time for 2 minutes or until it has thickened.

  5. Step 5:

    Remove from the heat and pour the mixture into a bowl. Cover with clingfilm and allow to cool. It must be covered to prevent a skin forming.

  6. Step 6:

    Cover the base of the pastry with the crème pâtissiere. Arrange a selection of prepared exotic fruits: papaya, mango, passionfruit and mixed berries on top then glaze using a pastry brush and a hot apricot preserve. Sprinkle shredded coconut around the edge of the flan and sprinkle over some ground nutmeg.


  • For the filling

    •  Pastry shell (22cm, sweet, blind baked)
    • 4 Egg yolk(s) (free range)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 25g Cornflour
    • 1 Vanilla pods
    • 350ml Milk (semi-skimmed)
  • For the topping

    • 1 Papaya(s)
    • 1 Large Mango (cut into cubes)
    • 1 Passion fruit(s)
    • 1 Mixed berries
    • 50ml Apricot Jam
    • 50g Dessicated coconut
    • 1 tsp Nutmeg (ground)


  • Electric whisk
  • Saucepan
  • Clingfilm

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