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Sweet pastry tart with creme patissiere Recipe!

On my last visit to Paris, I was so mesmerised by the sheer amount of gorgeous mouthwatering patisseries on every corner and the abundance of different delicious desserts. From fillings like crème patissiere, crème d’ almandes and the smoothest lightest crème Chantilly i have ever tasted. Not to mention the choux pastries, freshly baked croissants, madeleine and my childhood favourites millefeuille! I fell in love! I was determined to get back home, get my apron on and sieve at the ready to bake up a storm.

Today I want to share with you my sweet pastry tart with a deliciously smooth crème patissiere decorated with glazed fresh fruits

This easy and simple yet divine dessert will have your friends and family amazed and wanting more! (That’s if you want to share it in the first place!)

This makes two 8" tarts

Sweet pastry dough

What you will need:

Stand mixer or hand held mixer

Tart pan (I have used an 8" pan)

rolling pin

Cling film


2.5 cups plain flour (plus a little extra for rolling)

227g salted butter

110g icing sugar

1 large egg

1 tbsp. vanilla bean paste


In a large mixer bowl, add the butter and sift the icing sugar.

On a low speed with the beater attachment, slowly cream the butter and sugar together until combined.

Add the egg and mix it in until its incorporated, add the vanilla and beat again until combined.

Sift in the flour and beat again on low to medium until the dough is completely incorporated and formed.

Put the dough in cling film and flatten so it is easier to roll out later on, chill over night or for at least 4 hours.

After the dough is chilled, sprinkle some flour on your work surface, roll out your dough, and slowly lift up and place in your tart dish, making sure you let it fall in and gently push it down rather than force down the edges. Cut off the top and using a fork create some air pockets by poking the bottom part of the tart.

Place in the fridge again for another 30 minutes. Preheat your oven to gas mark 4 (350 degree f) for 15-20 minutes until the edges are golden. Let completely cool and set aside.

Crème patissiere

what you will need:


Two Large bowls


Cling film


1.5 cups milk

Four egg yolks

Half a cup granulated sugar

¼ cup corn flour

2 tsp. vanilla bean paste

2 tbsp. salted butter


Into a large bowl add the 4 egg yolks, sift in the corn flour and add all of the sugar plus 2 tbsp. of the milk.

Whisk it together until well incorporated.

Heat the remainder of your milk on the stove on medium heat stir constantly. Do not let it boil.

Slowly add the milk to your egg mixture in a slow stream whilst vigorously whisking your eggs. Keep on stirring until all the milk is mixed in.

Pour the mixture back in your pot and back on to the stove on low to medium heat again stirring constantly so you do not make scrambled eggs!

After a couple of minute you will feel the mixture thickening up. Once it starts coming together lift it off the heat, add the vanilla and mix well, add the butter and whisk again until the butter melts.

Transfer your pastry cream to another bowl and cover in cling film. Make sure that the cling film is in contact with the pastry cream so it does not form a skin. Leave it to cool at room temperature and transfer to the fridge until completely chilled.

Putting everything together!

Now that we have our sweet dough baked and our delicious pastry cream made, we can start assembling out fruit tarts You can use any fruit you like, I have used strawberries, kiwi and blueberries in mine. Fill your tart shell with the pastry cream and smooth out so it gives you a nice flat surface, wash your fruit well and pat dry with some paper towels, cut the fruit how you like and place on top of your tart in any decorative way you want. To make the fruit glaze and give your fresh fruits that nice shine and preserve them for longer. Heat up some jam; you can use any jam you prefer. I have used strawberry jam. Add about 2 tbsp. of water, mix well, strain your jam so you are left with a smooth liquid. Brush on top of your fruit sparingly. Your fruit tart is all done, you can eat it straight away or store in the fridge for later on.


Much love & sweetness