Savory LifeRECIPES

Fruit Tart Cream Filling Recipe (Pastry Cream)

Updated November 5, 2026

Total time
2 hr 25 min
prep 15 min · cook 10 min
Serves
8
portions as written

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Fruit Tart Cream Filling Recipe (Pastry Cream)

This fruit tart cream filling is a classic French pastry cream (crème pâtissière) that is thick, silky, and perfectly sweet. It holds its shape beautifully under fresh fruit, making it the ideal base for a stunning fruit tart. The recipe uses simple ingredients and a foolproof technique to avoid lumps and ensure a smooth, luxurious texture every time.

Ingredients

  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar, divided
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1/4 cup (30 g) cornstarch
  • 2 tablespoons (28 g) unsalted butter, cut into small pieces
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. In a medium saucepan, combine the milk, half of the sugar (1/4 cup / 50 g), and the salt. Place over medium heat and stir occasionally until the mixture is hot and steaming, but not boiling. Remove from heat.
  2. In a separate medium bowl, whisk the egg yolks with the remaining sugar (1/4 cup / 50 g) until thick and pale, about 1 minute. Add the cornstarch and whisk until completely smooth and no dry lumps remain.
  3. Slowly pour about 1 cup of the hot milk into the yolk mixture while whisking constantly. This tempers the eggs so they don’t scramble. Then, pour the yolk mixture back into the saucepan with the remaining milk.
  4. Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil. Once it bubbles, continue to whisk for 1 full minute to ensure the cornstarch is fully cooked and the cream is thick enough to hold its shape.
  5. Remove from heat and immediately whisk in the butter and vanilla extract until the butter is fully melted and the cream is smooth.
  6. Pour the pastry cream through a fine-mesh strainer into a clean bowl to remove any lumps or cooked egg bits. This guarantees a silky texture.
  7. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled and firm. The cream will thicken further as it cools.

Tips

  • Substitutions: For a lighter filling, substitute half the milk with heavy cream. For a dairy-free version, use full-fat oat milk or coconut milk and a plant-based butter substitute. The flavor will be slightly different but still delicious.
  • Storage: The pastry cream can be made up to 3 days in advance and kept refrigerated. Before using, whisk it briefly to loosen it up.
  • Common mistakes: Do not stop whisking while the cream is on the heat, or it will scorch and become lumpy. Also, do not skip the straining step—it is the secret to a perfectly smooth filling.
  • Quick chill: To speed up chilling, place the bowl of hot pastry cream over an ice bath and stir occasionally until cool, then refrigerate.

Serving Suggestions

Spread the chilled pastry cream into a pre-baked tart shell (such as a sweet shortcrust or pâte sucrée). Top with fresh berries, sliced kiwi, peaches, or any fruit you like. Brush the fruit with a little warm apricot jam for a glossy finish. Serve chilled.

Variations

  • Chocolate Pastry Cream: Add 4 oz (115 g) chopped dark chocolate to the hot cream after straining, and whisk until melted and smooth.
  • Lemon Pastry Cream: Add 1 tablespoon of finely grated lemon zest along with the vanilla extract for a bright citrus flavor.
  • Coconut Pastry Cream: Replace half of the milk with coconut milk and add 1/2 cup (40 g) shredded coconut.
  • Almond Pastry Cream: Replace the vanilla extract with 1 teaspoon of almond extract.

Storage and Reheating

Store any assembled fruit tart in the refrigerator for up to 2 days. The pastry cream and fruit are best enjoyed fresh. If you have leftover pastry cream, keep it in an airtight container in the fridge for up to 3 days. To reuse, whisk it well; if it is too stiff, whisk in a tablespoon or two of milk to loosen it. Do not reheat the pastry cream once it has been chilled, as it will lose its structure.

Frequently Asked Questions

Why is my pastry cream lumpy? Lumps usually happen when the eggs are added too quickly to the hot milk, or when you stop whisking during cooking. To fix it, strain the cream through a fine-mesh sieve after cooking—this removes any lumps and gives a smooth texture.

Can I use this filling for a cake or cream puffs? Absolutely. This pastry cream is versatile and works as a filling for cakes, cream puffs, éclairs, or even as a base for a trifle.

How do I prevent a skin from forming? Always press plastic wrap directly onto the surface of the hot pastry cream before refrigerating. This prevents a thick skin from forming on top.

Can I make this without cornstarch? Yes, you can substitute the cornstarch with an equal amount of all-purpose flour, but the texture will be slightly less glossy and a bit heavier. The cooking time may also need to be extended by a minute or two to cook out the flour taste.

Why is my pastry cream too thin? If the cream is too thin, it likely wasn’t cooked long enough. The mixture must reach a boil and be whisked for a full minute to activate the cornstarch. Also, make sure you measure the cornstarch correctly—too little will result in a runny filling.

Can I freeze pastry cream? Yes, you can freeze it for up to 1 month. Thaw it overnight in the refrigerator, then whisk well. The texture may be slightly less silky, but it is still fine for use in tarts or pastries.

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