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Custard Cream Filled Tropical Fruit Tart

  • Author: FoodieNotAChef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 HR
  • Yield: 6-8 1x


This easy topical fruit tart recipe is so yummy! The pastry crust shell is flaky, and the custard filling is so creamy and delicious. It’s fully loaded with fresh fruits and covered with a guava glaze.




  • 2 ½ cups flour 
  • ½ tsp salt 
  • ½ cup cold unsalted butter, cut into cubes 
  • ½ cup Crisco shortening cut into cubes 
  • 2 eggs yolk 
  • ¼ cup icy Ice water


  • 4 tbsp + ½ tsp bird custard powder  
  • 2 ½ cup evaporated milk  
  • ½ tsp vanilla extract  
  • 4 tbsp brown sugar  


  • Pineapple  
  • Mango  
  • Strawberry  
  • Blueberry  
  • Coconut flakes  


  • 3 tbsp guava jam  
  • 3 tsp water 



  • Add flour and salt to a food processor and pulse for 1 min to incorporate. 
  • Add butter and shortening, then allow to pulse until a coarse crumby mixture is formed. 
  • Add two egg yolks and ¼ cup of cold water, then pulse until you form a ball. 
  • Press the ball into a disk on a floured surface, then wrap it with parchment paper or plastic wrap. Place into the freezer for at least 30 minutes. 
  • Flour surface, then roll pastry dough into 1-inch thickness. 
  • Place dough onto a mini tart pan and press down gently to ensure that it is flat into the pan and press dough against the edges of the pan to cut.  
  • Using a kitchen fork prick a few holes into the bottom of the dough.
  • Place foil wrap into the tart pan, then add pie weights or rice to blind bake the crust.  
  • Preheat the oven to 350 degrees.  
  • Place pies onto a baking sheet, then blind bake for 15-20 minutes or until the top of the crust is lightly golden brown.  
  • Remove from the oven, then immediately remove rice or pie weights and remove from pan and allow to cool.  


  • In a bowl, whisk together room temperature evaporated milk and custard powder. 
  • Place into a small pot on low-medium heat, whisk together vigorously until custard thickens up.  
  • Place into a small bowl, then cover tightly with plastic wrap (be sure that the plastic wrap is touching the mixture and no air is in-between). Allow to cool completely, then whisk together vigorously before piping into pastry. 


  • On medium-low heat, mix guava jam and water.  
  • Optional: strain mixture to ensure a smooth glaze.


  • Pipe custard filling into pastry, being sure to leave ½ inch room as the fruits will cause it to overflow.  
  • Add fruits. 
  • Glaze with guava glaze.
  • Serve room temperature or cold.
  • Category: Dessert