Italian Fresh Fruit Tart with Vanilla Pastry Cream

Italian Fresh Fruit Tart with Vanilla Pastry Cream

Story of the Dish

The crostata di frutta is one of the most iconic desserts found in Italian pastry shops. Every region has its own version, but the foundation remains the same: buttery pasta frolla, silky vanilla pastry cream, and perfectly ripe seasonal fruit. It is a dessert that celebrates simplicity and the quality of fresh ingredients.

The glossy fruit topping not only adds beauty but also protects the fruit from oxidation, making this tart both elegant and practical.

Ingredients

Sweet Pastry

• 2½ cups all-purpose flour

• ½ cup sugar

• 7 tbsp butter

• 2 eggs

• 1 tsp vanilla

• Lemon zest

• Pinch of salt

Pastry Cream

• 2 cups whole milk

• 5 egg yolks

• ½ cup sugar

• ¼ cup cornstarch

• 1 vanilla bean

Fruit

• Strawberries

• Kiwi

• Blueberries

• Peaches

• Grapes

• Apricots

Preparation

Bake the tart shell until golden.

Prepare a classic Italian pastry cream and chill completely.

Fill the shell with cream and decorate with fresh fruit arranged in concentric circles.

Finish with a thin layer of apricot glaze.

Wine Pairing

• Moscato d'Asti

• Prosecco Rosé

• Malvasia

Chef Tips

Never add warm pastry cream into the tart shell. Everything must be completely cold before assembly.

Chef Gianluca

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Fresh Pasta & Pesto

From$83.75

August 28, 2027, 6:30 – 8:30 PMVia Toscana

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