Lemon and Vanilla Fruit Tarts

These Lemon and Vanilla Fruit Tarts are a delicate and elegant dessert with buttery pastry, silky vanilla crème pâtissière, and zesty lemon curd. I love how the fresh fruit topping adds a vibrant finish, making them as beautiful as they are delicious.

Why You’ll Love This Recipe

I like this recipe because it balances richness with freshness. The crisp pastry pairs perfectly with the creamy vanilla filling, while the lemon curd adds a tangy brightness. I also enjoy that I can decorate the tarts with my favorite seasonal fruits, making them versatile for any occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pastry crowns:
125g plain flour
35g icing sugar
60g cold unsalted butter
1 large egg yolk
1 tbsp water

Lemon curd:
1 lemon, zest and juice
50g caster sugar
30g butter
1 large egg
1 egg yolk

(I usually double this recipe as I love to use the leftovers on toast and other cakes. Double all ingredients apart from the extra egg yolk).

Vanilla crème pâtissière:
2 egg yolks
30g caster sugar
10g plain flour
1 tsp cornflour
150ml milk
1 tsp vanilla bean paste or extract

Directions

1. To make the pastry, I sift flour and icing sugar into a bowl, then rub in the butter until the mixture looks like breadcrumbs.
2. I add the egg yolk and water, mixing until a dough forms. I wrap it and chill for 30 minutes.
3. I roll out the dough, cut circles, and line tartlet tins. I chill again, prick the bases, and bake at 350°F (175°C) for 12–15 minutes until golden.
4. For the lemon curd, I whisk the egg, yolk, sugar, lemon juice, and zest in a heatproof bowl over simmering water. I stir constantly until thickened, then remove from heat and whisk in butter. I let it cool.
5. For the vanilla crème pâtissière, I whisk egg yolks, sugar, flour, and cornflour in a bowl.
6. I heat the milk with vanilla until just boiling, then pour it into the egg mixture while whisking.
7. I return the mixture to the pan and cook gently until thickened, whisking continuously. I let it cool completely.
8. To assemble, I spoon or pipe vanilla crème pâtissière into the pastry shells, add a layer of lemon curd, and top with fresh fruit of choice.

Servings and Timing

This recipe makes about 8 small tarts. It takes around 40 minutes to prepare and 15 minutes to bake, plus cooling time, so about 1 hour 15 minutes in total.

Variations

I sometimes swap the lemon curd for lime or orange curd for a citrus twist. For a richer dessert, I add a thin layer of melted chocolate inside the tart shells before filling. I also enjoy topping the tarts with berries, kiwi, or peaches, depending on what’s in season.

Storage/Reheating

I store the tarts in the refrigerator in an airtight container for up to 2 days. I don’t recommend freezing them, as the pastry can soften and the cream filling doesn’t thaw well. These are best enjoyed chilled or at room temperature.

FAQs

Can I make the pastry ahead of time?

Yes, I prepare the dough up to 2 days in advance and keep it chilled.

Do I need to blind-bake the pastry?

Yes, blind-baking ensures the tart shells stay crisp and don’t get soggy from the fillings.

Can I use store-bought pastry?

Yes, shortcrust pastry works well if I want to save time.

What fruits work best on top?

I love using berries, kiwi, peach slices, or grapes for color and freshness.

Can I skip the lemon curd?

Yes, I sometimes make them with just vanilla crème pâtissière and fruit.

Can I make one large tart instead of small ones?

Yes, I use a larger tart tin and assemble the same way.

How do I keep the fruit looking fresh?

I brush a little warm apricot jam over the fruit as a glaze to keep it shiny.

Can I make these dairy-free?

Yes, I substitute plant-based butter and milk, though the flavor will be slightly different.

How long does homemade lemon curd last?

It lasts about 1 week in the refrigerator in a sealed jar.

Can I use vanilla extract instead of paste?

Yes, vanilla extract works, but paste gives a more intense flavor and speckled look.

Conclusion

I love how these Lemon and Vanilla Fruit Tarts combine buttery pastry, tangy curd, creamy filling, and fresh fruit for a perfectly balanced dessert. They’re elegant, refreshing, and always a hit when I bring them to the table.

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