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Rainbow Fruit Tart Recipe From Scratch

By March 13, 2023January 30th, 2024No Comments
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This rainbow fruit tart recipe is the perfect way enjoy a healthy plethora of fruit served in a homemade tart shell with rich, creamy pastry cream. Not to mention it’s the perfect dessert for celebrating St. Patrick’s Day!

Rainbow Fruit Tart

Rainbow fruit tart is a little bit of a process, but is so worth the effort.

With this recipe homemade tart dough, creamy vanilla pastry cream and fresh, colorful fruit become a beautiful rainbow. You will be bound to find a pot of gold at the end of this recipe.

Plus it’s a great way to get your kids eating the rainbow.

Ingredients For Rainbow Fruit Tart:

For The Tart Dough:

Flour: I use all purpose flour. 

Sugar: Granulated sugar works great. 

Salt: Any salt will work.

Butter: Make sure your butter is really cold. I like to use unsalted butter.

Water: The water has to be ice cold water which helps to get a flaky crust. 

For The Custard:

Milk: I like to use whole milk to make the custard extra creamy, but you can use 1% or 2% as well. 

Sugar: Use granulated sugar.

Egg Yolks: You can save the egg whites to use for egg white omelets or even use them for a delicious macaron recipe. 

Cornstarch: This will help thicken your custard. 

Vanilla Bean Paste Or Extract: Vanilla bean paste is so delicious in this recipe because you can see the vanilla beans running through the custard.

Salt: Any salt will do. 

For The Rainbow Topping:

Strawberries and Raspberries: Or other red fruit. 

Clementine: Or other orange fruit.

Mango: Or other orange fruit. 

Pineapple: Or other yellow fruit. 

Kiwi: Or other green fruit. 

Green grapes: Or other green fruit. 

Blueberries: Or other blue fruit. 

Purple grapes: Or other purple fruit. 

Marshmallows: Small or large. 

Apricot jam: Optional.

Tools You Will Need:

Some helpful tools for this recipe include a food processor to easily make the tart dough (although you can make this recipe without it) and a removable bottom tart pan.

If you don’t want to grab a removable bottom tart pan you can also use a springform pan.

Removeable Bottom Springform Tart Pan

How To Make Pastry Cream:

Homemade pastry cream is so delicious and is pretty easy to make. If you want to make this recipe but need a quick version you can skip the homemade pastry cream and use instant pudding mix instead.
 
To make the pastry cream add the milk to a saucepan heated over medium heat. Heat for 5 minutes.
 
Add the granulated sugar and egg yolks to a mixing bowl bowl and whisk to combine until the mixture turns pale yellow.
 
Then add the corn starch and whisk to combine.
 
Add vanilla bean paste and salt.
 
Slowly add about 1 cup of the hot cream to the egg mixture and whisk to temper the eggs. Once combined then add the rest of the cream.
 
Place the mixture back into the saucepan and put over medium low heat. Stir constantly until thickened (about 3 minutes). Make sure to continuously stir so it doesn’t burn.
 
Once you see it starting to thicken whisk continuously and remove from the heat.
 
Place in a bowl. Stir for 30 seconds to cool slightly.
 
Cover with saran wrap directly on top of the custard. Refrigerate for at least 4 hours.

How To Make Tart Dough:

pastry dough

To make the homemade tart dough add the flour to a food processor along with sugar, salt and cold cubed butter. 
 
Pulse 7-10 times and then stream in the ice cold water while the food processor is running. Blend just until the dough ball starts to form.
 
Remove the dough to a piece of plastic wrap. Form the dough into a disk and wrap with saran wrap.
 
Refrigerate for at least 2 hours.
 
Bake as directed.

How To Make Rainbow Fruit Tart:

When you are ready to assemble the tart prepare the fruit by slicing all of the fruit according to the recipe directions.
 
Add the chilled custard to the cooled tart shell and spread into an even layer.
 
Start making the rainbow by adding the red layer with strawberries and raspberries at the top of the tart shell around 3/4 of the circumference.
 
Add the orange layer with mandarin oranges and mango.
 
Next add pineapple for the yellow layer and green grapes for the green layer.
 
Lastly add blueberries for the blue layer and purple grapes for the purple layer.
 
Place the marshmallows at the bottom of the rainbow (you can cut some in half for different dimensions to look like clouds).
 
Spoon about 2 tablespoons apricot jam into a bowl and microwave for 20-30 seconds to thin.
Gently brush the jam on top of the fruit to create a shiny look.
 
When you are ready to serve, gently remove the tart shell by placing your hand in the center of the tart pan. Slice into slices and serve.

Other Delicious Dessert Recipes:

Here are some other delicious dessert recipes for you to try out. 

Creamy Lemon Tart With Fresh Berries

Easy Chocolate Fruit Tart

No Bake Cheesecake Tart With Berries

Easy Boysenberry Pie Recipe

Copycat Mastro’s Butter Cake Recipe

Rainbow Fruit Tart Recipe:

Rainbow Fruit Tart
Yield: 16

Rainbow Fruit Tart Recipe

Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 4 hours
Total Time: 5 hours

This colorful rainbow fruit tart is the perfect way to celebrate St. Patrick's Day.

Ingredients

For The Tart Dough:

  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 sticks butter
  • 1/2 cup ice water

For The Custard:

  • 1 1/2 cups whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla bean paste or extract
  • 1/2 teaspoon salt

To Top:

  • 4 strawberries, sliced
  • 1/4 cup raspberries
  • 1 clementine, peeled and segmented
  • 1 mango, sliced
  • 1/4 cup pineapple, cubed
  • 1 kiwi, sliced
  • 6 green grapes, sliced in half
  • 2 tablespoons blueberries
  • 4 purple grapes, sliced in half
  • 10 large marshmallows
  • 1/4 cup apricot jam


Instructions

    Make the dough:
    1. Add 2 cups of flour to a food processor. Then add 2 tablespoons sugar, 1/2 teaspoon salt and 1 cup cubed cold butter.
    2. Pulse 7-10 times.
    3. Add 1/2 cup ice water while the food processor is running. Blend just until the dough ball starts to form.
    4. Remove the dough to a piece of plastic wrap. Form the dough into a disk and wrap with saran wrap. Refrigerate for at least 2 hours.
    Roll out the dough:
    1. When the dough has chilled let the dough sit out at room temperature for 20 minutes (this will help you roll out the dough easier). Preheat the oven to 375 F.
    2. Unwrap the saran wrap and roll out evenly (1 inch larger in diameter) than your tart shell. You can sprinkle with a little flour if it's sticking to your rolling pin.
    3. Place the tart dough into your tart shell.
    4. Cut any excess dough off the edges of the tart shell. If you have any holes you need to fill in you can use the excess dough.
    5. Place a piece of foil inside the tart shell. Bake for 18 minutes.
    6. When the tart shell is done, remove from the oven and immediately press the bottom of the tart shell down gently with the bottom of a glass cup. Prick the whole surface area with a fork.
    7. Bake for another 15 minutes. Then let cool completely.
    Make the custard:
    1. Add 1 1/2 cups milk to a saucepan heated over medium heat. Heat for 5 minutes.
    2. Add 3/4 cup granulated sugar to a mixing bowl. Then separate 5 eggs. You will only need the egg yolks.
    3. Add the egg yolks to the bowl (with the sugar) and whisk to combine until the mixture turns pale yellow.
    4. Then add 3 tablespoons corn starch. Whisk to combine.
    5. Add vanilla bean paste and salt.
    6. Add 1 cup of the hot cream to the egg mixture and whisk. (We are tempering the eggs). Once combined then add the rest of the cream.
    7. Place the mixture back into the saucepan and put over medium low heat.Stir constantly until thickened (about 3 minutes). Make sure to continuously stir so it doesn't burn.
    8. Once you see it starting to thicken whisk continuously and remove from the heat.
    9. Place in a bowl. Stir for 30 seconds to cool slightly.
    10. Cover with saran wrap directly on top of the custard. Refrigerate for at least 4 hours.
    Assemble:
    1. When you are ready to assemble the tart prepare the fruit by slicing all of the fruit according to the ingredients.
    2. Add the chilled custard to the cooled tart shell and spread into an even layer.
    3. Start making the rainbow by adding the red layer with strawberries and raspberries at the top of the tart shell around 3/4 of the circumference.
    4. Add the orange layer with mandarin oranges and mango.
    5. Next add pineapple for the yellow layer and green grapes for the green layer.
    6. Lastly add blueberries for the blue layer and purple grapes for the purple layer.
    7. Place the marshmallows at the bottom of the rainbow (you can cut some in half for different dimensions to look like clouds).
    8. Spoon about 2 tablespoons apricot jam into a bowl and microwave for 20-30 seconds to thin.
    9. Gently brush the jam on top of the fruit to create a shiny look.
    10. When you are ready to serve, gently remove the tart shell by placing your hand in the center of the tart pan. Slice into slices and serve.

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 296Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 102mgSodium: 263mgCarbohydrates: 38gFiber: 1gSugar: 22gProtein: 5g
© More Momma
Category: Dessert

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