This gluten-free fruit tart is made with sweet shortcrust pastry, rich and creamy vanilla custard, and a vibrant mix of fresh berries. Itās a simple yet elegant treat for any occasion.

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Why You Will Love This Gluten-Free Fruit Tart
This gluten-free fruit tart is a gluten-free version of the classic French dessert tarte aux fruits frais. It is made with a sweet shortbread shell filled with the most luscious vanilla pastry cream and topped with a variety of fresh berries. If you enjoy this recipe, you'll want to also check out my gluten-free lemon tart. Here are some more reasons why you will love this gluten-free fruit tart recipe:
- Impressive yet easy to make. This classic fruit tart is easy to prepare and gorgeous enough to be stored in the window of a French patisserie.
- Fresh and light with simple ingredients. Fruit tarts may seem like a heavy dessert but they are surprisingly light and refreshing.
- The perfect dessert that is versatile for any special occasion. You can use fresh seasonal fruit and enjoy this tart year-round.
Gluten-Free Fruit Tart Ingredients
Ingredient Notes
- Whole Milk & Heavy Cream: A mixture of both is the perfect combination for a rich and luscious custard. Use full-fat coconut milk for a dairy-free option.
- Egg Yolks: You only need egg yolks in this recipe, so save the egg whites to make amaretti cookies or limoncello cookies.
- Sugar: The main sweetener for the pastry cream.
- Cornstarch: Helps set and thicken the pastry cream without adding a floury flavor.
- Vanilla Extract: Choose a high-quality vanilla extract for the best flavor. Alternatively, you can steep Ā½ a vanilla bean in the warm milk. Infuse for 15 minutes then discard.
- Salt: Just a pinch helps elevate the flavors.
- Butter: Cold butter adds richness, flavor, and shine. For a dairy-free option, you can use dairy-free butter.
- Fresh Seasonal Berries: We use a mix of strawberries, blueberries, blackberries, and raspberries but you can use any variety of fruits.
- Apricot Preserves: Adding a bit of apricot jam mixed with warm water gives the fruit a shiny finish and keeps the fruit stay fresh while it chills.
- Tart Crust: Here we use my gluten-free shortcrust pastry recipe.
Find the printable recipe card with full instructions and measurements below.
Gluten-Free Fruit Tart Instructions
Make The Vanilla Pastry Cream
- Heat the milk and cream. Add the heavy cream and milk to a medium-sized saucepan and bring the mixture to a simmer over medium heat. Whisk occasionally until it just starts to steam with bubbles along the edges, then remove from the saucepan from heat.
- Whisk together the eggs, sugar, and cornstarch. In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, on high speed, whisk together the egg yolks, sugar, and cornstarch for 2-3 minutes. The texture should be light and fluffy with a pale lemony color.
- Temper the eggs. Turn the mixer to low speed, and slowly pour the steamed milk into the bowl of the egg mixture. You want to add this very slowly to ensure the egg yolks donāt scramble.
- Add everything to the saucepan. Once all the milk is added, return the mixture to the saucepan and place on the stove over medium-high heat.
Chill The Cream & Assemble The Tart
- Thicken the pastry cream. Whisk constantly for 2-3 minutes until the pastry cream has thickened and is slowly boiling. Stir in the vanilla extract, salt, and cold butter. Cook for another 30 seconds, whisking constantly, then turn off the burner.
- Chill the custard. Pour the custard into a glass bowl. Cover the bowl with plastic wrap, lightly pressing the plastic against the top surface to prevent skin from forming. Refrigerate for 3 hours (or up to 24 hours before serving).
- Add the cream to the tart shell. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula.
- Assemble the fruit tart. Arrange a generous amount of fruit over the pastry cream in your desired design. Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze. This will help preserve the fruit and give it a beautiful glossy shine. Serve the fruit tart right away or chill until ready to serve.
Tips For Success
- Assemble the tart the day you plan to serve. A fresh fruit tart is best served the same day it is assembled. This prevents the crust from getting soggy and ensures the fruit is still fresh.
- Use seasonal fresh fruits and distribute them evenly. Look for your favorite fruits that are fresh and in season. When assembling the fruit tart, try to distribute the fruit evenly so that each slice will have an assortment.
- Make the gluten-free crust in advance. The tart dough can be made and stored in the refrigerator for up to 3 days. Blind bake the tart crust the night before serving and store it covered at room temperature.
- Make the crĆØme pĆ¢tissiĆØre in advance. The pastry filling can be made 24 hours in advance. This custard is thicker than your average custard. Because it's in a tart that will be sliced, it works better to have it a little more firm so that it doesn't ooze out as soon as it's cut. Give it a quick stir and use an offset spatula to spread it evenly in the tart crust shell.
Storage & Make Ahead Instructions
- Storage: This gluten-free fruit tart is best served the day it's assembled, as the longer it sits, the moisture from the pastry cream filling will begin to soften the crust. I assemble my fruit tart about 2-4 hours before an event and store it in the refrigerator until ready to serve. Any leftovers can be stored in an airtight container for up to 2 days.
- Make in advance: I still recommend serving the fruit tart the same day it is assembled, but if you need to make it 24 hours in advance, there's a trick to use to help keep the crust crisp. Add a thin layer of melted white chocolate to the base of the crust, chill for 10 minutes, and once the chocolate hardens add the pastry cream and fruit. The chocolate will provide a thin barrier to the cream to help prevent a soggy bottom crust.
FAQ
In this recipe, I used an assortment of berries but you can experiment with many different fruit options including kiwi, mandarin oranges, cherries, peaches, plums, or nectarines. Ā It is best to avoid melon and other fruits that have a high moisture content, like citrus or pineapple. These will seep moisture into the pastry cream and make it separate. It is also a good idea to avoid fruit like apples, pears, and bananas, as they will turn brown.Ā
A fruit tart can sit out at room temperature for a few hours before needing to be refrigerated. Itās best to cover your tart with a cloche or keep it in the refrigerator before serving.
Fruit tarts are best served the same day they are assembled as the cream filling will eventually start to soften to the crust. You can make the pastry cream and fully bake the tart shell the night before serving. Store the tart shell at room temperature, and the pastry cream in the refrigerator. Fill and assemble several hours before serving.Ā
The shortcrust pastry is made in a 9-inch tart pan with a removable bottom.
This tart crust is blind-baked before any filling is poured to keep it crispy and sturdy. I recommend filling the tart crust with the pastry cream a few hours before serving.Ā
More Dessert Recipes You'll Love
I hope you love this gluten-free fruit tart recipe as much as I do! If you make it, Iād love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Gluten-Free Fruit Tart With Vanilla Pastry Cream
Ingredients
Gluten-Free Tart Crust
Vanilla Pastry Cream
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- 4 large egg yolks
- Ā½ cup (50g) sugar
- 3 tablespoons (30g) cornstarch
- 2 teaspoons vanilla extract
- ā teaspoon salt
- 3 tablespoons (42g) cold unsalted butter
Fruit Topping (3 cups of fruit)
- 7-8 medium sized strawberries, vertically sliced into thirds
- 16 blackberries
- 16 raspberries
- Ā½ cup blueberries
Fruit Glaze (Optional)
- Ā¼ cup apricot jam
- 1 tablespoon water
Instructions
Gluten-Free Tart Crust
- Prepare the crust. Bake the gluten-free tart crust according to instructions. Set the crust aside to cool while making the vanilla pastry cream.
Make The Vanilla Pasty Cream
- Heat the milk and cream.Ā Add the heavy cream and milk to a medium-sized saucepan and bring the mixture to a simmer over medium heat. Whisk occasionally until it just starts to steam with bubbles along the edges, then remove the saucepan from heat.
- Whisk together the eggs, sugar, and cornstarch. In a large mixing bowl or the bowl of a stand mixer with a whisk attachment, on high speed, whisk together the egg yolks, sugar, and cornstarch for 2-3 minutes. The texture should be light and fluffy with a pale lemony color. Make sure to scrape the bottom of the bowl. Turn off the mixer and grab the saucepan.
- Temper the eggs.Ā Turn the mixer to low speed, and slowly pour the steamed milk into the bowl. You want to add this very slowly to ensure the egg yolks donāt scramble.Ā If whisking by hand, pour a slow stream and whisk continuously.
- Add everything to the saucepan. Once all the milk is added, return the mixture to the saucepan and place on the stove over medium-high heat.
- Thicken the pastry cream. Whisk constantly for 2-3 minutes until the pastry cream has thickened and is slowly boiling. The custard should reach around 190Ā°F. Stir in the vanilla extract, salt, and cold butter. Cook for another 30 seconds, whisking constantly, then turn off the burner.
- Chill the custard. If you are worried about pieces of cooked egg, you can run the custard through a fine mesh strainer. Pour the custard into a glass bowl. Allow the mixture to sit for 5 minutes at room temperature. If the butter splits give the custard a quick stir to blend it back in. Cover the bowl with plastic wrap, lightly pressing the plastic against the top surface to prevent skin from forming. Refrigerate for 3 hours (or up to 24 hours before serving).
Assembled The Fruit Tart
- Add the cream to the tart shell. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula. (This custard is thicker than your average custard so it will stay firm and intact when sliced.)
- Add the fruit and glaze. Arrange a generous amount of fruit over the pastry cream in your desired design. In a small bowl, microwave the apricot jam with 1 tablespoon of water until warm, around 15-20 seconds. If the jam has chunks of fruit, strain it through a sieve. Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze. This will help preserve the fruit and give it a beautiful glossy shine. Serve the fruit tart right away or chill until ready to serve.
Notes
- If you see any coagulated egg bits in your finished custard, strain the hot pastry cream through a fine mesh strainer.
- The pastry cream can be made up to 2 days before serving.
- The tart can be assembled and chilled for up to 24 hours before serving but is best served the same day it is assembled.Ā
Kenny says
One of my favorite summer tarts. Perfect crust and cream.
Lindsey says
can I make the crust and custard a day in advance and then pipe the cream into the crust the next morning? if so, where should I store the crust overnight?
Rebecca Taig says
Hi Lindsey!
After making the custard, pour the custard into a glass bowl and cover it with plastic wrap. Make sure the plastic is touching the cream to help prevent the skin from forming. Refrigerate the cream for a minimum of 4 hours. For best results store overnight. The custard will be gelatinous, but simply whisk it together and then pipe it into the crust before serving.
Becca
Alexandra says
Hello, Would Gluten Free floor be an appropriate substitute for almond flour? Thank you for sharing your beautiful recipes- Iām appreciative š
-Alexandra
Rebecca Taig says
Hi Alexandra!
I would recommend using my "pie crust recipe" for appropriate ratios if wanting to use a gluten-free flour crust.
The almond flour crust is not an even one-to-one ratio.
Becca
Erica Hart says
Could I add lemon juice and or zest to the cream to make it lemon floured? How would I do that?
Rebecca Taig says
Hi there!
You could probably add lemon zest to the boiling pot with a few tablespoons of lemon juice. I would add a tablespoon or more flour to the recipe, and then strain the pudding of any zest at the end with a sieve. Also, if you love lemon-flavored desserts, I would recommend my lemon tart recipe. š
Becca