This fruit tart Las Vegas-style is a dazzling dessert inspired by the lavish buffets of Sin City—a crisp, buttery pastry shell filled with silky vanilla pastry cream and topped with a rainbow of fresh fruit. It works because the components are simple to make at home, yet the finished tart looks like it came from a high-end casino pastry case. The combination of crunchy crust, smooth cream, and juicy fruit is a guaranteed crowd-pleaser.
Ingredients
- For the crust: 1 ¼ cups (160 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2–3 tablespoons (30–45 ml) ice water
- For the pastry cream: 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons (30 g) unsalted butter, softened
- For the topping: 2 cups (300 g) mixed fresh fruit (strawberries, kiwi, blueberries, raspberries, mango)
- ¼ cup (80 g) apricot jam or jelly, for glaze
Instructions
- Make the crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse meal. Add egg yolk and 2 tablespoons ice water; pulse until dough just comes together. If too dry, add remaining water. Shape into a disk, wrap in plastic, and refrigerate for 1 hour.
- Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a 12-inch round. Transfer to a 9-inch tart pan with removable bottom. Press into pan, trim excess. Prick bottom with fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake 5–7 minutes more until golden. Cool completely on a rack.
- Make the pastry cream: In a medium saucepan, heat milk over medium until steaming. In a bowl, whisk sugar, cornstarch, and egg yolks until pale. Slowly whisk hot milk into yolk mixture. Return to saucepan; cook over medium, whisking constantly, until thickened and bubbling, about 3–4 minutes. Remove from heat; whisk in vanilla and butter. Transfer to a bowl, cover with plastic wrap directly on surface, and chill at least 2 hours.
- Assemble the tart: Spread chilled pastry cream evenly into cooled crust. Arrange fruit on top in a decorative pattern.
- Glaze: Warm apricot jam with 1 teaspoon water until loose. Brush gently over fruit to shine and seal.
- Chill: Refrigerate tart for at least 30 minutes before slicing to set.
Tips
- For a nuttier crust, substitute ¼ cup (30 g) of flour with almond flour—this adds richness and a subtle flavor.
- Use fruit that is dry and not overly ripe to prevent the pastry cream from becoming watery.
- If you don’t have a tart pan, use a 9-inch pie plate; just adjust baking time slightly.
- Don’t skip chilling the pastry cream—it must be fully cold to hold its shape when slicing.
Serving Suggestions
Serve chilled, straight from the refrigerator, for the cleanest slices. Pair with a dollop of whipped cream or a scoop of vanilla ice cream. This tart is perfect for birthdays, brunches, or any celebration where you want a showstopper dessert.
Variations
- Citrus twist: Add 1 teaspoon lemon zest to the pastry cream and top with orange segments and raspberries.
- Chocolate version: Melt 2 oz (60 g) dark chocolate and spread over the baked crust before adding pastry cream.
- Tropical: Use mango, pineapple, and passionfruit, and add ¼ cup coconut milk to the pastry cream.
- No-bake crust: Use a store-bought graham cracker crust and skip the blind baking—just fill and chill.
Storage and Reheating
Store leftover tart in the refrigerator, covered loosely with foil or plastic wrap, for up to 2 days. The crust will soften slightly over time. Do not freeze the assembled tart—the fruit will release water and ruin the texture. To refresh a day-old tart, serve chilled; do not reheat, as the pastry cream will melt.
Frequently Asked Questions
Can I use store-bought pastry cream? Yes, but homemade is thicker and more flavorful. If using store-bought, whisk it before spreading to smooth it out.
Why is my crust soggy? Sogginess usually comes from not blind baking long enough or from adding warm pastry cream. Always cool the crust completely and chill the pastry cream thoroughly.
Can I make this gluten-free? Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour. The crust may be more crumbly, so press it firmly into the pan.
How far ahead can I assemble the tart? For best texture, assemble no more than 4–6 hours before serving. The fruit may start to weep and soften the cream if left longer.
What fruit works best? Berries, kiwi, mango, and peaches are excellent. Avoid fruits that brown quickly, like apples or bananas, unless you toss them in lemon juice.
Can I use frozen fruit? Yes, but thaw and drain them thoroughly before using. Frozen fruit releases more juice, which can make the tart soggy.
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