The Baking Owl

a blog written by an aspiring 17 year old baker.

Custard Fruit Tart

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Last week was Thanksgiving which meant lots and lots of baking. During the course of three days I made multiple desserts including two birthday cakes, a whole lot of cookies, and this absolutely delicious fruit tart.


This fruit tart was sort of a last minute dessert. I knew I wanted to make some kind of tart for our Thanksgiving meal, and I just happened to spot these berries at the grocery store so I went with it. Although strawberries aren’t the most seasonally appropriate fruit, the tart was definitely a hit! (Also doesn’t it just look so pretty?!)



I started the tart off with making this delicious maple (and refined sugar free!) custard recipe that I found on this blog. I did this beforehand as the custard need a few hours to chill.

After the custard was made and refrigerated, I made this super easy tart shell dough. I let the dough chill and then rolled it out to fit my 9 inch tart pan. I baked it and let it cool before spreading the custard. I made this tart a day before and decorated it the next day. For decoration, I used strawberries, blackberries, and a few fresh mint leaves for garnish.


I then made this really simple sugar syrup out of fruit juice and sugar. I brushed the syrup on the fruit and later dusted some powdered sugar on top.


I really loved how this dessert turned out especially since it was a last minute thing and I hope you do too! Try this out and let me know what you think. 🙂

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Thanks for reading! 😉

Custard Fruit Tart

Makes one 9 inch tart.



One batch of tart shell dough- I used this one

Maple Custard:

I used this recipe (I added one extra tsp of vanilla as well)

Sugar Syrup:

1/2 cup of fruit juice

1 tbs. of cornstarch

1/4 cup of granulated sugar

1/2 cup of water

1 tbs. of lemon juice


Fresh strawberries, blackberries, & mint leaves

powdered sugar


1. Preheat your oven to 350 degrees F.

2. Roll out your chilled dough and press into 9 inch tart pan. Remove any excess dough. Bake for about 12 minutes or until the crust is lightly browned.

3. Once baked, let cool completely. Then, spread your maple custard into the tart shell and smooth out with a knife.

4. To make the sugar syrup, stir the sugar and cornstarch in a pot over medium heat. Whisk in the fruit juice, lemon juice and water. Let the mixture come to a boil and then let the syrup cool completely.

5. While the syrup is cooling, cut the tops off of the strawberries and arrange them and the blackberries onto the tart. Brush the cooled simple syrup on the berries and add mint leaves to garnish. Sift powdered sugar on top if you’d like.

Author: sofia abbas

just a teenaged girl with a food blog and a passion for baking

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